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Ingredients for Carambola (starfruit) jam. Sliced starfruit in a dutch oven, orange and lemon slices, teaspoon of orange zest, tablespoon of grated ginger and cup of orange juice.

Carambola (Starfruit) Jam

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Servings 0

Ingredients
  

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

Instructions
 

  • Sterilize jars and set aside. Wash and trim 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.
  • 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.
    Sliced starfruit in dutch oven with natural juices from sugar
  • 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. If you reach this temperature, you will create a very thick/stiff jam.
    Starfruit in natural juices boiling in dutch oven with a digital thermometer reading 220 degrees Fahrenheit
  • Ladle the hot jam into sterilized jars, leaving ¼-inch headspace. Using a butter knife, run the knife along the edges of the jars to ensure no air pockets. Wipe rims clean, seal, and process in a boiling water bath for 10–15 minutes if storing long-term. Or, if not canning, allow the jars to cool and place directly in the refrigerator.
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