Surinam Cherry And Carambola Jam

• 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

1. Wash the carambolas, removing the ends and dark ridges.
2. Chop coarsely; you should have about 3 cups.
3. Sterilize the canning jars and lids by placing them in a large pot of simmering water.
4. Remove the lids and bands once they are hot.
5. Allow the jars to remain in the hot water until needed.
6. In the bowl of a food processor, combine the carambolas and cherries or cranberries.
7. Chop until the carambola is in 3/4-inch pieces.
8. In a large saucepan over low heat, stir the carambola mixture until it sizzles, then add the sugar.
9. Allow the sugar to liquefy, then bring to a boil.
10. Simmer, uncovered, for 15 minutes.
11. Add the pectin, and simmer for another 15 minutes.
12. Pour the fruit mixture into hot, sterile jars.
13. Cap with the bands and lids, and allow to cool.

canning jars, carambolas, surinam cherries, sugar, liquid pectin

Taken from cooking.nytimes.com/recipes/8163 (may not work)