Step 1

Wash and remove any blemishes from the carambola fruit.

Step 2

Slice them and the remove all seeds before putting the fruit in the pot.

Step 3

Wash hull and slice strawberries.

Step 4

Add the sugar into the large pot with the fruit and place on the stove on a medium heat.

Step 5

Stir the fruit and sugar with a wooden spoon to get the fruit juices flowing.

Step 6

Add the lemon juice and butter or margarine to the pot. The butter or margarine will help cut down on foam.

Step 7

Stir the sugar and fruit occasionally.

Step 8

Allow the sugar to melt completely on the medium heat. You don’t want the sugar crystals to burn from too high a heat at this point.

Step 9

Once the sugar has melted turn the heat up to medium-high, carefully stirring occasionally and bring to a rolling boil.

Step 10

Add the liquid pectin and bring to a rolling boil once again.

Step 11

Cook fruit mixture for one full minute using a timer.

Step 12

Immediately once the minute is up remove the pot from the heat to your countertop. Wait until the mixture settles down and skim the foam from the top with a large spoon.

Step 13

Using a ladle and a wide mouth funnel fill your jars leaving 1/4 of headspace.

Step 14

Wipe the rims of the canning jars with a damp paper towel and put the flat lid on.

Step 15

Screw your lid bands on.

Step 16

Continue filling all your jars and process in a boil water bath for 10 minutes.

Step 17

Makes 6 half-pints of jam.