Carambola and Strawberry Jam Recipe
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.
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.
Before beginning any jam or jelly making session you should already have your jars, lids and canning tools sterilized and at the ready.
How to prepare jars for canning or making jelly
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.
Canning Tip
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.
What is a rolling boil when canning? My Rolling Boil Video
If you have never canned before you have probably seen the term rolling boil mentioned in every canning recipe.
This is one of the most important steps when canning.
Home canned jam or jelly must come to a full rolling to kill any bacteria present and 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
- 4 cups sliced strawberries
- 7 cups sugar
- 2 tbs lemon juice
- 1 pack liquid pectin
- 1 tsp butter or margarine
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 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 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 1/4 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
Carambola and Strawberry Jam
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 6 half pints 1x
Print Recipe
Pin RecipeDescription
Carambola Strawberry Jam Recipe
Tropical Carambola fruit is widely known as starfruit and makes a great Carambola and Strawberry Jam. If you live in the south or have a carambola tree dropping fruit all over the place make jam with the ripened carambolas.
Ingredients
- 4 cups sliced carambola
- 4 cups sliced strawberries
- 7 cups sugar
- 2 tbs lemon juice
- 1 pack liquid pectin
- 1 tsp 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 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 1/4 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.
- Category: Canning Recipes
- Method: Hot Water Bath
- Cuisine: American
Nutrition
- Serving Size: 1 Tablespoon
- Calories: 96
Keywords: Carambola recipes, Tropical Fruit recipes, Carambola Jam recipe
For more canning recipes like this Carambola and Strawberry Jam recipe check out my canning recipe page.
Peggy
March 19, 2011 at 10:27 amThis 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)
a9beec10-4ad1-11e1-918e-000bcdcb471e
January 29, 2012 at 6:33 pmHi, where do you purchase your jars? I have not seen the small ones like you have displayed in your picture.
Thanks
George
Grace
October 28, 2012 at 11:27 pmHi, 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
October 29, 2012 at 12:32 amGrace
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.
Angela
September 20, 2013 at 11:54 pmHow 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
September 21, 2013 at 10:19 amAngela
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.
Bri
December 17, 2013 at 3:16 pmMy 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
December 17, 2013 at 6:00 pmHi 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.
Paula Catherine
January 2, 2016 at 8:05 amI 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
January 2, 2016 at 12:20 pmPaula
Thank you. No peeling needed. Do as you mentioned and remove the brown edges and seeds.
Paula
January 2, 2016 at 3:01 pmThank 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
January 2, 2016 at 9:15 pmPaula
You are very welcome!
Tom Manley
January 13, 2019 at 8:39 pmHi 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
January 21, 2019 at 10:42 amTom
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
February 10, 2019 at 1:48 pmHi 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
February 13, 2019 at 1:01 pmTom
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
February 13, 2019 at 1:10 pmI 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