Place berries along with spices and grated orange peel in a pot and cook on medium heat until you have a sauce like consisnetcy with bits and pieces left. Remove the star anise and blend to a puree with a hand blender.

Whisk in the thickening agent until well combined. Stir in orange juice and coconut sugar. Let come to a boil again and let simmer for 2-3 minutes. Remove from heat and immediately pour into prepared glasses that have been boiled in hot water and drained. Close and turn onto lids for some minutes to create a vacuum.

In a mixing bowl whisk vegan butter, coconut sugar, vanilla and egg yolks until creamy.

In another bowl mix flour, almonds, salt and cinnamon. Mix with the other ingredients until you have a nice soft dough. Roll into a ball and place in the refridgerator for 30 minutes.

Preheat oven to 170°C/325°F and line a cookie sheet with baking parchment.

Take out the dough and roll into small portions. Place onto a cookie sheet and create a well with either your thumb or the end of a cooking spoon. Bake on the middle rack for 12 minutes, then take out and drop a spoonful of jam in the well. Let completely cook on a wire rack.