Carambola and Strawberry Jam recipe is a great way to use those star shape tropical fruits also known as Star Fruits.
This carambola jam recipe is a great way to preserve fresh carambola fruit so you can enjoy those star-shaped tropical fruits all year long.
I may have mentioned somewhere online, either on twitter or my facebook page that my husband has been pestering me to make some carambola and strawberry jam.
Honestly, I can't believe that it left such an impression on him the first time I made it that he wanted it again.
You see it has been more than five years since I made my first batch of carambola and strawberry jam.
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My husband is a PITA picky eater. Some of you may be shocked to learn that most of what I cook or bake for my blog doesn't get consumed by him.
There are things he will eat and things he absolutely will not eat. Do you have a family member like him? If so you know what I mean. Most of the meals he does eat just aren't pretty enough for my blog.
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.
The real reason I suspect he was pestering me to make it is that because he had been bragging for months while the carambola was in season (star fruit is a winter fruit here in Florida ) to a couple of his friends how great the first batch was.
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.
How To Make Carambola Jam recipe
The grocery stores are all out of carambola now or at least the one I checked was after I realized I wasn't sure I had enough carambola fruit on hand for this batch of jelly. Luckily I had just enough star fruit to make this batch of carambola jam.
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 freshly 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.
Canning Prep Tips
Before beginning any jam or jelly making session you should already have your jars, lids and canning tools washed in hot soapy water, rinsed well and sterilized before beginning.
How to prepare jars for canning or making jelly
Sterilize your jars by placing them into a pot of boiling water until completely submerged. Turn the heat off and leave the jars in the hot water until ready to fill them.
Remove the jars from the boiling water and place them upside down to drain on top of a dishtowel when you are ready to fill the canning jars.
Also, dip your funnel and ladle into the boiling water and place them nearby on your dishtowel.
Place the flat lids into a small pot and bring to a boil. Turn heat off and leave lids in hot water. (update: it is no longer necessary to boil the flat canning lids before sealing your jars.)
Canning Tip
Always prepare a few extra jars and lids than your canning recipe calls for. You don't want to be caught with enough jam to fill an extra jar or two and not have a sterilized jar ready.
What is a rolling boil when canning? My Rolling Boil Video
If you are new to hot water bath canning you may have seen the term "rolling boil" mentioned in any canning recipe you have read.
This is one of the most important steps when canning.
Home-canned jam or jelly must come to a full rolling to allow the jam or jelly to properly set up.
I made a very short video as I made a batch of Strawberry Jam to show new canners what to look for when they are canning their first batch of jam or jelly.
As you can see as I am stirring the canning pot it is still boiling vigorously. This is what you are looking for!
How To Make Carambola and Strawberry Jam
Ingredients
- 4 cups sliced carambola fruit
- 4 cups sliced strawberries
- 7 cups sugar
- 2 tablespoons lemon juice
- 6 oz packet liquid pectin
- 1 teaspoon butter or margarine (optional but helps cut back on foaming)
Directions
- Wash and remove any blemishes from the carambola fruit.
- Slice them and the remove all seeds before putting the fruit in the pot.
- Wash, hull and slice strawberries.
- Add the sugar to the large pot with the fruit and place it on the stove on medium heat.
- Stir the fruit and sugar with a wooden spoon to get the fruit juices flowing.
- Add the lemon juice and butter or margarine to the pot.
- The butter or margarine will help cut down on the foam.
- Stir the sugar and fruit occasionally.
- Allow the sugar to melt completely on the medium heat.
- You don’t want the sugar crystals to burn from too high a heat at this point.
- Once the sugar has melted turn the heat up to medium-high, carefully stirring occasionally and bring to a rolling boil.
- Add the liquid pectin and bring to a rolling boil once again.
- Cook fruit mixture for one full minute using a timer.
- Immediately once the minute is up remove the pot from the heat to your countertop.
- Wait until the mixture settles down and skim the foam from the top with a large spoon.
- Using a ladle and a wide mouth funnel fill your jars leaving ¼ of headspace.
- Wipe the rims of the jars with a damp paper towel and put the flat lid on.
- Screw your lid bands on.
- Continue filling all your jars and process in a boil water bath for 10 minutes.
Print the Carambola and Strawberry Jam recipe below
This recipe makes 6 half-pints of Carambola and Strawberry Jam.
For more canning recipes like this Carambola and Strawberry Jam recipe check out my canning recipe page.
Carambola and Strawberry Jam
Ingredients
- 4 cups carambola (sliced )
- 4 cups strawberries (sliced)
- 7 cups sugar
- 2 tablespoons lemon juice
- 1 envelope liquid pectin
- 1 teaspoon butter or margarine
Instructions
- Wash and remove any blemishes from the carambola fruit.
- Slice them and the remove all seeds before putting the fruit in the pot.
- Wash hull and slice strawberries.
- Add the sugar into the large pot with the fruit and place on the stove on a medium heat.
- Stir the fruit and sugar with a wooden spoon to get the fruit juices flowing.
- Add the lemon juice and butter or margarine to the pot. The butter or margarine will help cut down on foam.
- Stir the sugar and fruit occasionally.
- Allow the sugar to melt completely on the medium heat. You don’t want the sugar crystals to burn from too high a heat at this point.
- Once the sugar has melted turn the heat up to medium-high, carefully stirring occasionally and bring to a rolling boil.
- Add the liquid pectin and bring to a rolling boil once again.
- Cook fruit mixture for one full minute using a timer.
- Immediately once the minute is up remove the pot from the heat to your countertop. Wait until the mixture settles down and skim the foam from the top with a large spoon.
- Using a ladle and a wide mouth funnel fill your jars leaving ¼ of headspace.
- Wipe the rims of the canning jars with a damp paper towel and put the flat lid on.
- Screw your lid bands on.
- Continue filling all your jars and process in a boil water bath for 10 minutes.
- Makes 6 half-pints of jam.
Nutrition
Jo C
can you use powder pectin instead of Liquid in the starfruit/strawberry recipe?
Arlene Mobley
Hi Jo. Sorry but no you can not use the powdered pectin. I have never and don't know if the recipe would gel properly with the change.
Tom Manley
Hi Arlene, I just wanted to thank you for giving me the confidence to start CANNING. I did some reading of the Ball and the Standards for safe canning and the background along with your suggestions as well. That is where I started. I had a lot of Starfruit and about 5 lbs of Strawberries so I started searching for recipes until I found Yours. I stopped there and decided this the one for me. I canned several jars today so I don't really know how they turned out yet except that all of them did seal since I heard all 12 POPS! So, I guess that is a good start. I do know that some people had a problem with them setting up and I don't think I will be having that problem since they look so good. I did have a little left and decided not to Can that small jar since I only had a larger mason jar and not a new lid. Will that be ok to put in the refrig and eat within a couple of days?? Again Thank you for your help. Tom
Arlene Mobley
Tom
Congratulations on making a batch of carambola and strawberry jam! I need to make a batch asap for friends who have never tried it.
Sometimes jams and jellies using citrus like carambola take a little longer to set up much like marmalade. I am sure your batch will be just fine. Also if it is warm from storage some jams might seem a little thin but once refrigerated will firm up.
Refrigerating a freshly filled but unprocessed because it was not filled all the way or as in your case you didn't have a lid is perfectly fine. Thanks for the great comment! Enjoy your jam and canning.
Arlene
Thomas Manley
Hi Arlene, I tired the starfruit and strawberry jam..and the only thing I have to say to other people would be...WHAT ARE YOU WAITING FOR!! This is wonderful and I am going to try it on Chicken and pork and see how it taste. I'm sure it will be delicious as well. Thanks again for the advice and the recipe. This, is truly a winner!
Arlene Mobley
Tom
I am so happy to hear you loved the Carambola and Strawberry Jam. I have been trying to find some carambola at the Farmers market so I can make another batch. Starfruit is about $2 a piece at the grocery store in my area. I'm not having much luck and plan on trying another Farmer's market next week.
Oh, I bet the Carambola jam will taste awesome with grilled chicken!
Thomas Manley
I will send you a photo of the Chicken with the Jam. It was very well received by others that I sent some to and they really liked. it. I was so lucky in that I found a person that had a tree close by and only wanted $10 for a grocery bag full. I had so many that I did not know really what to do with all of them. So, I finally made extra 8 oz jars and gave them away. What a great find this was and thanks again.
Tom
Paula Catherine
I have never used star fruit: do I peel it or just seed and cut the brown edges off before slicing?
Recipe spunds wonderful!
Arlene Mobley
Paula
Thank you. No peeling needed. Do as you mentioned and remove the brown edges and seeds.
Paula
Thank you so much for your quick response.
Fresh strawberries are in season in our area of Florida so I will be looking for star fruit.
Arlene Mobley
Paula
You are very welcome!
Bri
My sister just brought over a huge basket of star fruit from her place. I'm excited to start this jam, but I have 2 questions:
Does the skin of the star fruit have to be cut off?
Can this recipe be made with just star fruit?
Thanks!
Flour On My Face
Hi Bri
The skin does not need to be removed from the starfruit. It is very thin. I have not tried making this with just starfruit. If you do keep in mind that all citrus jams or jellies take much longer to set up. Some can take up to two weeks or longer. Also be sure to process your jam in a hot water bath. Good luck and if you try it let me know how it turns out.
Nancy Wilson
The carambola strawberry jam sounds delectable, Arlene! What type of canner do you recommend?
Can you recommend a brand?
Thanks!
Nancy
Arlene Mobley
Hi Nancy I love the Ball freshTech Electric Water Bath Canner but it is a pricey appliance. But if you plan to do a lot of hot water bath canning it is worth the price. Other wise any large pot with a metal rack in the bottom that has a lid and the jars can fit in it will work as a hot water bath canner.
Angela
How long did your recipe take to set? Mine has been sitting for almost 48 hours & it doesn't look like its setting??
Flour On My Face
Angela
Some citrus recipes take longer to set up and can take up to two weeks. Put a jar in the refrigerator and let it chill for 24 hours then check to see if it set up. Jam or Jelly is always thicker when it is cold.
Grace
Hi, I just tried this recipe for my first time canning. It tastes and looks great! My only issue is that my jam doesn't seem quite thick enough. I tried to follow your recipe exactly, except I used the juice from our key limes instead of lemons. Can you tell me what may have gone wrong? Or maybe it just needs more time to set? It's been about five hours since the jars came out of the boiling water bath.
Flour On My Face
Grace
Some jams and jellies can take a bit longer to set up. Some can take up to 2 weeks. Recipes with citrus especially. Even after five hours your jam could still be warm from the process. Put one of the jars in the fridge and check it again after 24 hours. I seem to remember this jam taking a bit longer to set up but usually cooling it down thickens it up.
I'm so happy liked the flavor of this recipe.
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Hi, where do you purchase your jars? I have not seen the small ones like you have displayed in your picture.
Thanks
George
Peggy
This jam looks perfect! I can't say that my other half is a picky eater (he practically eats EVERYTHING I cook, and then some! hehe)