Carambola or Starfruit and Strawberry Jam
The rest of the family enjoys the things I make but he is one of those people who if it is made a different way or I have added an ingredient to change things up he refuses to eat it. Like I said he is a PICKY eater.
Even though my husband won’t eat some of the things I make he loves to brag to his friends. Because their wives are not cooking and baking the way I do. Their wives have probably never whipped up a couple of loaves of bread, made jams or jellies, baked a cake from scratch or actually cooked a meal that didn’t come out of a box or the freezer section of the grocery store for that matter.
My son happens to have a very productive carambola tree in the yard of the house he rents. All winter long we picked from that tree and the kids ate fresh carambola. I’m sad to say my son will be moving next month so we won’t be able to enjoy the fresh picked carambola next winter. But my husband had picked the last fruit that was left on the tree the other day and I knew I had to make a batch of this jam before the fruit spoiled. So here we are.
Sterilize your jars by placing them into a pot of boiling water until completely submerged. Remove them from the boiling water and place them upside down on top of a dish towel. Also dip your funnel and ladle into the boiling water and place at the ready on your dish towel.
Place the flat lids into a small pot and bring to a boil. Turn heat off and leave lids in hot water.
Always prepare a few extra jars and lids then your recipe calls for. You don’t want to be caught with enough jam to fill an extra jar or so and not have a sterilized jar ready.