Carambola Relish - carambolas

Method

• Day 1: Wash the carambolas, removing the ends and dark ridges.
• Using a food processor, coarsely chop them, then add the pimento.
• Continue chopping into small pieces or until the mixture reaches the desired texture.
• Transfer to a nonreactive container, add the vinegar, and cover.
• Let stand overnight.
• Day 2: Drain off the vinegar, and discard.
• In a medium saucepan over low heat, combine the carambola mixture, sugar, salt and spices.
• Simmer until it thickens, about 15 minutes.
• Remove from the heat, and allow to cool.
• Return to the covered container, and let stand overnight.
• Day 3: Sterilize the canning jars and lids by placing them in a large pot of simmering water.
• Remove the lids and bands once they are hot.
• Allow the jars to remain in the hot water until needed.
• In a medium saucepan, bring the relish to a boil.
• Lower the heat, and simmer for 10 minutes.
• Pack into hot jars, and cap with bands and lids.
• Place the jars into the simmering water bath that had sterilized the empty jars.
• Simmer the packed jars for 15 minutes, remove, and allow to cool.
• Serve the relish over cream cheese with crackers, or with lamb, roast beef or ham.