SURINAM CHERRY AND CARAMBOLA JAM

Surinam Cherry And Carambola Jam image

Provided by Judith Miller

Time 45m

Yield 6 cups

Number Of Ingredients 5

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

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.