This stuff is legit! I want to put it on toast, over a sugar free cheesecake, on a spoon. During my six month stint on a ketogenic diet I fell in love with the natural sweetener Erythritol. It looks like sugar, tastes like sugar but does not create an insulin response like sugar. Perfect! I am also a recent fan of Chia Seeds, where have these been my whole life? I have made lots of preserves using pectin and such but because of my new love of the Chia Seeds I decided to give it a go and it was a good idea!
First, the fruit! I had what I thought were black cherries in the freezer, I am rather fond of freezing fresh fruit to preserve it. I need to start marking these freezer bags. Turns out my cherries were black seedless grapes, an honest mistake. They really did look like black cherries. Despite my cherries being grapes I soldiered on. I defrosted the grapes and placed them in a sauce pan with a cup of water laced with lemon juice and a pinch of pink salt. I cherried it up with a bag of dried tart Montmorency cherries and added one cup of Erythritol and a third cup of chia seeds. I brought this mixture to a boil and then lowered the heat to simmer for thirty minutes.
It spreads beautifully and is full of flavor, great on multigrain buttered toast!!
- 1 lb Black Seedless Grapes
- 1 bag Dried Montmorency Cherries
- 1/3 C Chia Seeds
- 1 T Lemon Juice
- 1 C Water
- 1 T Arrowroot, dissolved in a little cold water
- 1 C Erythritol
- Pinch Pink Salt
- Place the grapes, cherries, chia, erythritol and water with lemon juice added in a sauce pan and cook down for 30 minutes.
- Dissolve arrowroot in a little cold water and stir into the pot to thicken the mixture. Allow to come to a boil and then lower heat to simmer until it thickens.
- Puree with an immersion blender or NutriBullet blender.
- Seal in boiling water in small fruit jars. This recipe only makes a little so you will use it up quick.