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Ginger and Starfruit Jam

11.15.2012 · Posted in Preserves & Condiments, Recipes

Starfruit and Ginger Jam

Hurricane Sandy did a number on some of the beaches in Rincon, taking away the sand right down to the bedrock in some areas.  My friend, Judy, lost several beautiful fan-palms on the beach side of her home leaving an eight foot drop off.  Fortunately the rest of the property was intact and the fruit trees were unharmed.  Judy had one starfruit tree loaded with fruit so I brought home about 10 pounds of fruit for chutney and this jam.

Tropical fruits are very sweet when ripe with delicate flavors and its important not to overcook them or add ingredients that will overpower their intrinsic flavors.  A couple tablespoons of fresh grated ginger was all that was needed to turn a batch of starfruit into a jam with just a hint of sparkle.  Starfruit tastes like a strawberry with apple tones and has the texture of watermelon or ripe pear depending upon the ripeness.

Do give this jam a try and remember jams make lovely Christmas gifts.


  • 2 cups cubed starfruit (about 6 medium sized)
  • juice of one lemon
  • 1 cup water
  • 2 cups sugar
  • 2 Tbsp grated fresh ginger
  • 2  Tbsp liquid pectin


  1. Remove stem, blossom ends and any brown skin from the star points of the fruit.  Cut into 1/2 inch cubes.
  2. Place in a heavy bottom saucepan.  Add water and bring to a boil, reduce heat to a simmer, cover and cook for 15 minutes or until fruit is tender.  If necessary use a potato masher to smash the fruit.
  3. Add lemon juice and pectin, bring to a roiling boil and quickly stir in sugar until dissolved.
  4. Add ginger and bring back to a roiling boil for 1 minute more.  Remove from heat and fill jars.
  5. For long-term storage – wash jars and lids in hot soapy water and rinse thoroughly.  Keep warm until ready to fill.  Fill jars within 1/4 inch of the rim.  Wipe the rim and place lid on finger-tight.  Place jars in a boiling water bath for 10 minutes.  Remove to a draft-free area and let sit for 24 hours.  Check lids have sealed before storing.  If lids have not sealed, refrigerate jam.
  6. For more info on canning jams check out YouTube
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7 Responses to “Ginger and Starfruit Jam”

  1. Ann Bingham says:

    my family was in Rincon yesterday and saw your article in the El coqui of Rincon magazine for December- that took me to your blog – we have been in Puerto Rico since September. This Star fruit jam sounds very good, as we have also made a passion fruit jam, but where do you get pectin and Canning bottles here on the Island??? the passion fruit creates it’s own pectin so didn’t need it for that. I have looked at a lot of stores with no luck yet. Can you please let me know.
    Also interested in your eco rug and crochet classes at Tres Puertas gallery – when will you have another class starting?? We are in Sabana Grande, so it is a bit of a drive.
    thank you!!

  2. Hi Ann, Thanks for dropping by my blog. I order pectin from or along with my jars. There literally is no shop in PR that carries jars…I can relate with your frustration. I have looked in Walmarts and Home Depots to no avail. The freight on orders is so expensive that its hardly worth the savings of producing the preserves yourself. However, I have asked my local grocer (Edwards) to order jars so we shall see. You might try ordering ball jars through your local grocery store. RE: Rug Classes: Contact Elke at Tres Puertas Gallery and tell her you are interested in rug classes. I will schedule a class and she will let you know when, where, etc.

  3. Ann, new rug workshop is scheduled for Wednesday Jan 23rd. I need a minimum of 5 people. Check out my recent post for more details.

  4. Ann, be sure to check out YouTube for videos on making your own apple pectin or citrus pectin. Let me know how your rug is coming along. I really enjoyed our time together.

  5. Hi there!

    I am so excited to start this recipe. I have 6 jars all .5, about how much jam does this recipe yield? I want to make sure I have enough jars!

  6. What size jars and how many?

  7. I used 4 half pints.

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