This sweet-savoury Spanish marmalade comes from simmering top-quality black olives briefly with a sugar substitute and apple cider vinegar. It brings a salty-sweet balance alongside cheese or spread on breakfast bread. It's a low-sugar brunch classic that works well for diabetics.
Roughly chop the pitted olives and place them in a small saucepan. Add the apple cider vinegar, cinnamon and black pepper.
Bring to a boil, then lower the heat and simmer for 8 minutes until the olives soften and the mixture thickens. Stir in the erythritol and lemon zest in the last 2 minutes.
Pulse the mixture briefly in a blender, leaving some texture rather than a smooth purée. Fill it into a clean jar while hot and seal tightly.
Fill the jar while the jam is still hot and seal immediately; the steam creates a vacuum that extends shelf life. The olives are already salty, so no extra salt is added to this recipe.
Tarifte kaynatma süresi 8 dakika yazıyor ama benim zeytinlerim daha büyük parçalıydı, 12 dakika kaynattım yine de tam koyulaşmadı; küçük parçalar halinde doğrarsam süre kısalır mı acaba? Kavanozu buzdolabında ne kadar saklayabilirim de merak ediyorum.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.