This dairy-free flower jam is made by steeping dried culinary-grade lavender in water, sweetening it with erythritol, and thickening it with chia seeds. As a sugar-free binder, chia gives a result far lower in carbohydrates than traditional jam.
Add the dried lavender flowers to boiling water, cover, and let it steep for 15 minutes.
Strain the steeped liquid through a sieve and discard the flowers.
Simmer the strained liquid with the erythritol and lemon juice over low heat for 20 minutes until it thickens slightly.
Once the mixture has cooled to room temperature, stir in the chia seeds and chill in the fridge for 1 hour to let it set.
If you steep the lavender too long, the jam can pick up a soapy taste, so do not exceed the time given. If the liquid is still hot when you add the chia seeds, the set takes longer than expected, so let it cool to room temperature first.
Only use culinary-grade, unsprayed lavender flowers; lavender sold for ornamental gardens may not be grown for food use.
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