Surinam Cherry And Carambola Jam Recipes
SURINAM CHERRY AND CARAMBOLA JAM
Provided by Judith Miller
Categories condiments, side dish
Time 45m
Yield 6 cups
Number Of Ingredients 5
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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