Homemade Jams With Chef Cynthia

Chef Cynthia Louise CHEF CYNTHIA LOUISE

Makes: 400 grams

Ingredients

(use organic where possible)

  • 1 kg blueberries frozen
  • 1 kg raspberries frozen
  • 1 kg fresh strawberries
  • 1 cup coconut sugar for the blueberries
  • 1 cup coconut sugar for the raspberries
  • 1 cup coconut sugar for the strawberries
  • Lime (optional)

Method

  1. Add the berries to separate pots. Sprinkle them with the sugar.
  2. Bring to a boil and allow to cook for 10 minutes.
  3. Reduce the heat to low and leave to simmer gently for 45 to 60 minutes.
  4. Drizzle with just a squeeze of lime. When the cooking time is up, leave the jams to cool completely and then transfer to glass jars.



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Chef Cynthia Louise

BY CHEF CYNTHIA LOUISE

Chef Cynthia Louise is a qualified whole food chef that is leading the whole food revolution with edible plant recipes. She gained her qualification in a leading health retreat on the Gold Coast, Australia, and has spent more recent years in Bali refining her art through collaboration with health revolutionist, Tyler Tolman.