Surinam Cherry And Carambola Jam Recipes

STAR FRUIT JAM

Star Fruit Jam image

Make and share this Star Fruit Jam recipe from Food.com.

Provided by Missy Wombat

Categories Tropical Fruits

Time 50m

Yield 1 batch

Number Of Ingredients 5

Ingredients

1 1/4 kg carambolas
3 1/2 cups water
750 g sugar
2 lemons, juice of
1 teaspoon salt

Steps:

Trim the winged edges from the carambola fruit and place in a saucepan.
Add water and boil until tender[approx 15 minutes].
Add the sugar, lemon juice and salt and boil until the jam sets.
Pour into sterilsed jars and seal.

BC CHERRY JAM

BC Cherry Jam image

When fresh cherries are in season, we preserve them to enjoy all year. This jam is sweet and can be also made as a light version with sugar-free pectin and Splenda®.

Provided by Pepper

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 50m

Yield 40

Number Of Ingredients 6

Ingredients

3 cups pitted, chopped fresh cherries
½ cup unsweetened apple juice
2 teaspoons lemon juice
2 (2 ounce) packages powdered fruit pectin
3 cups white sugar
4 half pint canning jars with lids and rings

Steps:

Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 67.4 calories, Carbohydrate 17.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 16.9 g

SURINAM CHERRY AND CARAMBOLA JAM

Surinam Cherry And Carambola Jam image

Provided by Judith Miller

Categories condiments, side dish

Time 45m

Yield 6 cups

Number Of Ingredients 5

Ingredients

3 1-pint or 6 1-cup canning jars, with bands and lids
5 carambolas, to make 3 cups when chopped
1 cup pitted, chopped Surinam cherries (see note) or dried cranberries
6 cups sugar
1 cup liquid pectin

Steps:

Wash the carambolas, removing the ends and dark ridges. Chop coarsely; you should have about 3 cups.
Sterilize the canning jars and lids by placing them in a large pot of simmering water. Remove the lids and bands once they are hot. Allow the jars to remain in the hot water until needed.
In the bowl of a food processor, combine the carambolas and cherries or cranberries. Chop until the carambola is in 3/4-inch pieces.
In a large saucepan over low heat, stir the carambola mixture until it sizzles, then add the sugar. Allow the sugar to liquefy, then bring to a boil. Simmer, uncovered, for 15 minutes. Add the pectin, and simmer for another 15 minutes.
Pour the fruit mixture into hot, sterile jars. Cap with the bands and lids, and allow to cool.

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