Ingredients
- 3 1-pint or 6 1-cup canning jars, with bands and lids
- 5 carambolas, to make 3 cups when chopped
- 1 cup pitted, chopped Surinam cherries (see note) or dried cranberries
- 6 cups sugar
- 1 cup liquid pectin
6 cups
Preparation
- 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.
- The Surinam cherry, also known as the Brazilian cherry or pitanga, grows widely in the tropics. The cherries are about an inch in diameter, round or egg-shaped, varying in color from yellow to deep red.
Dining and Cooking