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Homemade Carambola Strawberry Jam spread over a toasted bagel with cream cheese

Carambola and Strawberry Jam

Arlene Mobley - Flour On My Face
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. Homemade carambola jam is a delicious tropical jam with an unique flavor.
5 from 5 votes
Prep Time 15 mins
Cook Time 25 mins
Hot Water Bath 10 mins
Total Time 50 mins
Course Breakfast, Condiment
Cuisine American
Servings 96 Servings
Calories 61 kcal


  • 4 cups carambola sliced
  • 4 cups strawberries sliced
  • 7 cups sugar
  • 2 tablespoons lemon juice
  • 1 envelope liquid pectin
  • 1 teaspoon butter or margarine
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  • 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.


Serving: 1Tablespoon | Calories: 61kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 16mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 6mg | Calcium: 1mg | Iron: 1mg
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