Surinam Cherry And Carambola Jam Recipes

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.

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.

Steps:

• Put two saucers in the freezer for testing the jam later on. Tip the cherries, sugar and lemon juice into a large, heavy-based saucepan and simmer uncovered over a medium-high heat for 35-50 mins, stirring frequently until thick and glossy.
• After 35 mins, spoon a little of the jam onto one of the chilled saucers. Leave for 1 min, press a fingertip into the jam. If it starts the wrinkle, it's ready. If it slides away, continue to boil the jam for 10 mins, then test again on the other saucer.
• Spoon the jam into sterilised jars and seal. Will keep for six months unopened (when stored in a dark, cool place), or opened in the fridge for three months.