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1
Day 1: Wash the carambolas, removing the ends and dark ridges.
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2
Using a food processor, coarsely chop them, then add the pimento.
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3
Continue chopping into small pieces or until the mixture reaches the desired texture.
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4
Transfer to a nonreactive container, add the vinegar, and cover.
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5
Let stand overnight.
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6
Day 2: Drain off the vinegar, and discard.
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7
In a medium saucepan over low heat, combine the carambola mixture, sugar, salt and spices.
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8
Simmer until it thickens, about 15 minutes.
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9
Remove from the heat, and allow to cool.
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10
Return to the covered container, and let stand overnight.
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11
Day 3: Sterilize the canning jars and lids by placing them in a large pot of simmering water.
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12
Remove the lids and bands once they are hot.
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13
Allow the jars to remain in the hot water until needed.
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14
In a medium saucepan, bring the relish to a boil.
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15
Lower the heat, and simmer for 10 minutes.
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16
Pack into hot jars, and cap with bands and lids.
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17
Place the jars into the simmering water bath that had sterilized the empty jars.
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18
Simmer the packed jars for 15 minutes, remove, and allow to cool.
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19
Serve the relish over cream cheese with crackers, or with lamb, roast beef or ham.
