HOW TO MAKE STAR FRUIT JAM RECIPES
STAR FRUIT JAM RECIPE - FOOD.COM
Make and share this Star Fruit Jam recipe from Food.com.
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 1 batch
Number Of Ingredients 5
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.
Nutrition Facts : Calories 3311.1, FatContent 4.4, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 2383.8, CarbohydrateContent 840.6, FiberContent 35.3, SugarContent 800.7, ProteinContent 13.3
BASIC JAM RECIPE | MARTHA STEWART
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Total Time 45 minutes
Prep Time 20 minutes
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
- Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
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- Even the best-made jams can go awry. They might scorch or develop mold, be too sweet or lose their seal, leaving you wondering what you’ve done wrong. Here are a few frequently asked questions – and their answers – to help guide you on your path to perfect jam.I don’t have enough blackberries. Can I add another fruit to substitute? If you’re short on the amount of fruit required for a recipe, you can add another. Purists may argue differently, but perhaps they’ve never tasted a peach-blackberry jam. When mixing and matching, it’s important to keep the same total amount of fruit (for example, if that peach-blackberry jam recipe calls for 4 pounds, supplement 3 pounds of blackberries with a pound of cut peaches) and continue with the recipe for the larger amount of fruit (here, blackberries). My jam won’t set. If you’ve been cooking your jam for the amount of time required and it’s still not setting, cook it a few minutes longer to evaporate some more of the water in the fruit. It’s also important to manage expectations. Some fruit with lower amounts of natural pectin, like strawberries, will never quite reach the same gel-like consistency as those with an abundance of it, like blueberries. As long as it’s no longer syrupy, pieces of fruit swimming in a syrup, you should be all good. My jam scorched a little on the bottom. If a corner of the pot is beginning to scorch, the jam is potentially still salvageable. Transfer the pot’s contents to a large bowl and thoroughly clean the pot. Taste the fruit. If it has any burned or too-caramelized notes, it’s best to take the loss and start over. If it’s fine, place the fruit back in the pot and continue cooking, taking care to keep the pot directly over the burner and to stir constantly to prevent further scorching. My jam is too sweet. Throwing in an extra tablespoon of lemon or lime juice at the end can help, but avoid adding any more than that as it could make the jam runny. Keep in mind that jam will also be sweetest when it’s hot: The flavors (including its sweetness) will mellow once chilled. The seal on my jars has broken. If you notice the lid has popped without opening, it means the lid is no longer sealed and, as a result, is ineffective at keeping bacteria and mold at bay. Since most jams are stored where we cannot keep tabs on them, it’s hard to say how long a seal has been broken. Throw these jams away, just to be safe, though the jars themselves can still be reused, if sterilized. My jam has been canned for a few days but I’ve noticed it fizzing, forming bubbles or growing mold. Mold growth and accidental fermentation are two telltale signs of improper canning. If you notice fizzy bubbles or blue or white mold growing on the top of the jam or inside of the jar, throw away the jam. (The jars themselves can still be reused, if sterilized.)
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