Recipe Information
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Yield: About 3 small jars
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Prep Time: 20 minutes
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Cooking Time: About 45 minutes plus straining
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Difficulty: Beginner friendly
Ingredients
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1.6 kg ripe starfruit (carambola)
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1.5 litres cold water
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Juice of 1 lemon
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Granulated sugar (measured after straining)
Step-by-Step Method
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Prepare the starfruit
Wash the starfruit thoroughly. Slice thinly across the fruit, keeping the skins but discarding any visible seeds. -
Cook the fruit
Place the sliced starfruit into a large saucepan with the water. Bring slowly to the boil, then reduce to a steady simmer. Cook for 35 to 40 minutes until the fruit is very soft and the liquid is lightly golden. -
Strain the juice
Pour the cooked fruit into a jelly bag or a muslin-lined sieve set over a bowl. Leave to drip for at least 4 hours or overnight. Do not squeeze, as this will cloud the jelly. -
Measure and sweeten
Measure the strained juice. For every 600 ml of juice, add 450 g granulated sugar and the lemon juice. Transfer everything to a clean saucepan. -
Boil to setting point
Heat gently, stirring until the sugar dissolves completely. Increase the heat and boil rapidly for 10 to 12 minutes. Test for set using the chilled plate test. The jelly is ready when it wrinkles lightly when pushed. -
Jar the jelly
Remove from the heat, skim off any surface foam, then pour into warm sterilised jars. Seal immediately.
Practical Tips
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Choose ripe but firm starfruit for the clearest flavour.
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The jelly will look very pale while hot and will brighten slightly as it cools.
Serving Suggestions
Serve on toast, spoon alongside grilled fish or chicken, or pair with mild cheeses.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 9 months. Once opened, refrigerate and use within 3 weeks.
