Sweet comfort for all your chakras
Makes 4 x 8oz/225g jars
3 tablespoons agar agar flakes
2 1/2 cups/250g cranberries
1 tablespoon freshly grated ginger
zest and juice of 1 unwaxed lemon
1 teaspoon ground star anise
1/2 teaspoon ground nutmeg
1 teaspoon ground cardamom
1 cup/140g coconut palm sugar
½ teaspoon edible gold dust (optional)
In this recipe the fruits are barely cooked in order to preserve their nutrients. Low GI coconut palm sugar acts as the sweetener. The cranberries resonate with the root chakra, are full of phytonutrients and are renowned for their support of the urinary and digestive tracts. Pears resonate with the heart chakra and can support cardiovascular health. Sea plant agar is a source of calcium, iron and fibre, and helps to eliminate toxic waste from the body.
First sterilize the jars by boiling the jars and their lids in a large pan of water for 10 minutes, then place in the oven on a low temperature to dry.
Juice the mandarins—you should end up with 1 cup/240 ml. Place the juice in a medium-sized pan with the agar and leave to stand for 10 minutes. Cover and bring the agar mixture to the boil momentarily, then simmer for 5 minutes.
Chop the pears and place in a food processor with the cranberries, ginger, lemon juice and zest, and the spices. Process until combined. Add to the agar mixture with the sugar, bring to the boil, then simmer for 10 minutes, stirring occasionally.
Leave the jam to cool for 10 minutes, then stir through the edible gold dust, if using. Ladle into the jars, and seal the lids tightly. Label and give away as the perfect Christmas gift or serve with English muffins. Store for up to 3 weeks in the fridge.