Inspired by Lebanon's rose water tradition, this jam is made by lightly cooking peaches with a sugar substitute and letting chia seeds thicken it naturally. Using chia instead of traditional pectin or heaps of sugar keeps the carbohydrate count notably lower.
Cook the diced peaches, sugar substitute and lemon juice in a pot over low heat, mashing as you stir, for 15 minutes until the peaches soften.
Remove from the heat and stir in the chia seeds and rose water, then let it sit for 20 minutes to thicken.
Spoon the thickened jam into sterilised jars and store in the fridge.
Make sure the jar is sterilised before filling, or the jam can mould.
Using apricots instead of peaches gives the jam a tarter character; in that case you can add an extra tablespoon of the sugar substitute.
Admin DadaGastro · verified in test kitchenChia tohumunun kıvam vermesi için tarifte 20 dakika yazıyor, ben buzdolabında bir gece bekletince daha da koyulaştı ve kesilebilir bir kıvama geldi. Gül suyunu biraz fazla kaçırdım ama sabun gibi olmadı, dengeliydi.
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