Carambola (Starfruit) Jam with Citrus – Florida Winter Jam

A Little Story Behind the Recipe:

This recipe idea is inspired by the seasons — and my kiddos. It’s one of those brief times of year when citrus and tropical fruit overlap here in Florida.

My kids love starfruit — or carambola — so much. It first caught their attention with its unique shape. Its star quality is a great way to get them to try the sweet fruit. And when our friend’s carambola tree was loaded with fruit years ago, they couldn’t get enough. They’ll eat multiples at a time, fresh from the counter, and we can never seem to keep them on hand.

So while starfruit season lasts, I try to preserve a bit of it for later. This star fruit carambola jam is one of the simplest ways to do just that.

Carambola’s light taste mixes well with the warmth of ginger, making a perfect winter homemade jam.

This starfruit jam is also a wonderful way to get a little extra vitamin C during the cooler months — when cold and flu seem to be running around.

If you’ve never worked with starfruit before, check out one of my previous posts for a YouTube short showing how to easily trim and slice — from cutting away the edges to removing seeds. It’s simple and ready to eat fresh in no time.
🎥 Watch it here ➜ How to Cut a Starfruit

Follow the recipe on TikTok — make it with me here!

Follow the recipe on Youtube- make it with me here!

Ingredients

Makes about 3 half-pint jars of star fruit jam

6–7 ripe carambola (starfruit), trimmed and thinly sliced (about 4 cups)
2 cups granulated sugar
1 cup fresh orange or grapefruit juice
Zest of 1 orange (or lemon)
2 tablespoons fresh lemon juice or lime juice
1 teaspoon grated fresh ginger (optional)

Instructions

1. Prep the fruit & Jars:
Wash and trim, with a sharp knife, the ridges of the starfruit (see video linked above), then slice thinly and remove seeds. If you prefer a smoother jam, roughly chop the slices before cooking. Sterilize jars and set aside.

2. Macerate:
Combine starfruit, sugar, and citrus juices, zest, and ginger (if using) in a large non-reactive pot. Let sit for at least 1 hour (or overnight in the fridge) to draw out the juices and dissolve the sugar.
I like recipes that can be prepped on one day, rest overnight, and finished the next — I prefer the overnight method.

3. Cook:
Bring to a gentle boil over medium heat. Stir frequently as the mixture thickens and the starfruit softens — about 45 minutes or until a food thermometer reads 220°F. Reaching this temperature will create a very thick jam.

4. Jar:
Ladle the hot jam into the sterilized half-pint jar, leaving ¼-inch headspace. Run a butter knife along the inside edges to remove any air pockets. Wipe rims clean, seal, and process in a boiling water bath for 10–15 minutes if storing long-term. If not canning, allow the jars to cool and place them directly in the refrigerator.

Follow along on YouTube & Save this video for next time: https://youtube.com/shorts/iw_lshxbeFU

Notes:

Storing Without Canning – Refrigerator Starfruit Jam

If you prefer not to water bath can, you can still make this as a refrigerator jam.
Once the jam reaches 220°F and thickens to your liking, ladle it into clean, heatproof jars while hot. Let cool completely, cover tightly, and refrigerate.

It will keep well in the fridge for about 3–4 weeks, or you can freeze it for up to 6 months.

Starfruit Jam without Pectin

🍋 Citrus provides natural pectin

Citrus fruits — especially the peels and membranes of oranges, lemons, and grapefruits — are naturally rich in pectin. When you include both juice and zest, you get enough natural pectin for a soft but stable jam.

This Carambola & Citrus Jam recipe relies on the fruit’s own pectin and the evaporation process for thickening. Reaching a temperature of 220 degrees Fahrenheit will give you a very thick consistency (see the end of the “make it with me” video for an example).

Serving Ideas

Spread on sourdough toast or biscuits
Spoon over vanilla ice cream or yogurt
Whisk a spoonful into vinaigrettes for salads – it pairs beautifully with balsamic vinegar.
Brush on roasted chicken or pork as a tropical fruit glaze.
Top the starfruit jam over cream cheese and enjoy with crackers or your favorite crunchy snack. Starfruit jam for cheese boards / over cream cheese is a wonderful idea for a holiday appetizer.

Note for Those with Health Concerns

Starfruit (carambola) contains compounds that may be harmful to individuals with kidney disease, impaired kidney function or kidney problems. If you have kidney issues or are on dialysis, please consult your doctor before consuming foods with starfruit. This recipe is shared for general use only — I’m not a medical professional, and it’s not intended as medical advice.

FAQ: Carambola (Starfruit) Jam

What does starfruit taste like?

It has a light flavor — sweet when ripe, with mild citrus notes.

When is it ripe?

Starfruit are ripe when they turn a dark yellow-orange in color. If they’re still a light yellow-lime green in color, they still need a little bit more time to ripen. Once ripe, starfruit are delicate and can bruise and damage easily. But those spots can be trimmed away.

Can I use pectin? Yes!

Taking the jam to 220°F gives a thicker consistency, but you can add ½ packet (about 1 tablespoon) of pectin after macerating the fruit (after at least 1 hour or overnight).

Can I make a hot pepper version? Yes!

This would pair well with hot peppers like jalapeños. I suggest adding the peppers with all the ingredients and following instructions as written for your own savory starfruit hot pepper jam.

Related Recipes

If you love small-batch seasonal jams, you might also enjoy my Scuppernong Grape & Sand Pear Preserves — a summer preserve that captures Florida’s late-summer harvest. Video to this recipe – make with me here!