Green coconut jelly and chia seeds thicken this quick, no-cook berry jam from Charleston-based chef and raw foods expert Wibi Ashley.
This no-cook berry jam is one of Charleston, South Carolina chef and caterer,’s favorite things to make with seasonal spring and summer fruits. The ingredients are not cooked at all; instead of using pectin as a thickener, Ashley relies on the gelling properties of young green coconut jelly and chia seeds to lend fresh berries the requisite “jammy“ consistency. Enjoy this quick, uncooked condiment however you would any glucose- and fructose-loaded store-bought version.
Fresh green coconuts contain more sweet liquid than the mature brown ones and the jelly-like substance inside helps to thicken this jam. For the best yield, look for a coconut that is green in color and feels heavy for its size.
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