Goldenberry Jam

Chop the goldenberries in pieces and put in a ceramic bowl. Using zester or fine grater zest the peel of one washed orange. Blend mango with orange juice, yacon syrup and orange zest. Pour the blended mango into a bowl with chopped goldenberries, mix well and leave in the fridge for 24 hours. After 24 hours blend half of the jam and mix with not blended second part. Try the jam and add more yacon syrup if needed. If you prefer the jam less chunky you can blend it all until the consistency pleases you.

Can be used as a porridge or chia pudding topping or eaten with a toast. (I can recommend rice cakes with almond yogurt and goldenberry jam – see the photo).