Carambola Relish Recipes

Steps:

• Wash and thinly slice star fruit, taking care to remove seeds. Cover with cider by vinegar and allow to stand overnight.
• Drain off vinegar. Combine star fruit with sugar and salt. Add cloves; which have been placed in a cheesecloth bag and lightly pounded.
• Cook gently to the consistency of preserves.
• Allow to stand overnight. Remove spice bag and reheat mixture to boiling.
• Pack into hot pint jars. Wipe jar mouths and adjust lids. Process in boiling water bath canner for 10 minutes.
• *Note: when making for long term storage it is probably best to omit the nutmeg if you do not want a dark relish, although it certainly adds to the flavor.

Steps:

• Combine vinegar, oil and honey in a screw top jar. Cover and shake well.
• Toss salad greens with star fruit and onion in a large bowl.
• Shake dressing well and pour over salad mixture. Toss lightly to coat well.

Steps:

• Method 1: Cut off rough edges. Chop into chunks. Puree. Pour into ice cube trays and freeze. Place into airtight freezer bag, label and date. Use as needed in the future.
• Method 2: Cut off rough edges. Slice (thickness you desire). Lay out on a pan in 1 layer. Sprinkle a little sugar on top. Place pan in freeezer til solid. Place into an airtight freezer bag, label and date. Use as desired in the future.

Steps:

• Combine all ingredients in a medium saucepan and stir well.
• Bring to a simmer over medium high heat and cook 25 minutes
• Use your stick blender to make it smooth and simmer until thickened.

Steps:

• Place carambola slices in glass jar or bowl.
• Make a syrup of sugar, vinegar, and spices. Bring to a boil and pour over carambola slices.
• Let stand overnight in the refrigerator.
• Next day, drain off syrup and bring to a boil.
• Place carambola slices in hot, sterilized jars and pour boiling syrup over, leaving 1/2 inch headspace. Wipe jar mouths and adjust lids. Process in boiling water-bath canner 10 minutes.

Steps:

• Day 1: Wash the carambolas, removing the ends and dark ridges. Using a food processor, coarsely chop them, then add the pimento. Continue chopping into small pieces or until the mixture reaches the desired texture. Transfer to a nonreactive container, add the vinegar, and cover. Let stand overnight.
• Day 2: Drain off the vinegar, and discard. In a medium saucepan over low heat, combine the carambola mixture, sugar, salt and spices. Simmer until it thickens, about 15 minutes. Remove from the heat, and allow to cool. Return to the covered container, and let stand overnight.
• Day 3: 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 a medium saucepan, bring the relish to a boil. Lower the heat, and simmer for 10 minutes. Pack into hot jars, and cap with bands and lids. Place the jars into the simmering water bath that had sterilized the empty jars. Simmer the packed jars for 15 minutes, remove, and allow to cool. Serve the relish over cream cheese with crackers, or with lamb, roast beef or ham.