Right now, all over Melbourne Village, ripe Star Fruit or Carambola are falling to the ground faster than anyone can pick them. Delicious to eat fresh from the tree and a tasty addition to fruit salad, or a garden salad, pureed as an ingredient in salad dressings and sauces, or frozen to use in smoothies all year long. When my neice Emily found out she was allergic to strawberries she was broken hearted because she always adds a spoonfull to a bowl of plain yogurt. That's why I love this simple Starfruit Jam recipe that I got from my neighbor Marie Moser. She said to use the Cooked Blueberry Jam recipe inside the box of Certo Pectin and replace the 4 cups of blueberries with 4 cups of seeded chopped starfruit. It comes out perfect every time and as Emily and Marie's great-granddaughter Emmy always say, "It's the best yeller jelly" they ever had!