Davidson plum jam recipe

Davidson Plum Jam: A Tangy Taste of Australian Wilderness

The Australian continent is a treasure trove of unique flora, and among its most intriguing native fruits is the Davidson Plum ( Davidsonia pruriens). Often overlooked in favor of more widely cultivated fruits, the Davidson Plum offers a culinary experience that is both exhilarating and deeply rewarding. Its intense, tart flavor, coupled with a vibrant crimson hue, makes it an exceptional ingredient for jams, preserves, and other culinary creations. This article delves into the world of Davidson Plum jam, exploring its origins, unique characteristics, and most importantly, providing a comprehensive recipe for you to create this tangy delight in your own kitchen.

A Jewel from the Rainforest:

Davidson Plums are indigenous to the subtropical rainforests of Queensland and northern New South Wales in Australia. They grow on small, understory trees, often found in the dappled sunlight beneath the canopy. Unlike the common plum we find in supermarkets, Davidson Plums are not typically eaten fresh due to their extreme tartness. Their flavor profile is often described as a cross between a plum, a cranberry, and a lime, with a distinct astringency that can make your mouth pucker. This intense sourness, however, is precisely what makes them so desirable for jam-making. When cooked with sugar, the tartness mellows, creating a complex and refreshing flavor that is far more nuanced than that of sweeter jams.

The fruit itself is a small, dark purple drupe, about the size of a small plum, with a rough, almost fuzzy skin. The flesh is juicy and deeply pigmented, staining everything it touches with its rich crimson color. Historically, Indigenous Australians utilized the fruit for both food and medicinal purposes, recognizing its potent antioxidant properties.

The Allure of Davidson Plum Jam:

Davidson Plum jam is not for the faint of heart. It’s a jam that demands attention, a bold statement on your breakfast toast or a sophisticated accompaniment to cheese boards. The vibrant color alone is enough to impress, a deep, jewel-toned red that hints at the intense flavor within.

What sets Davidson Plum jam apart is its incredible balance of sweet and tart. The sugar, while necessary for preservation and to temper the fruit’s natural acidity, doesn’t overpower the intrinsic character of the plum. Instead, it acts as a foil, allowing the complex fruity notes to shine through. This makes it a versatile condiment, pairing beautifully with rich, creamy cheeses, roasted meats, or even as a glaze for desserts.

Beyond its taste, making Davidson Plum jam is a connection to the Australian landscape. It’s an opportunity to experience a flavor that is uniquely of this continent, a taste of the wild rainforest brought into your home.

Choosing and Preparing Your Davidson Plums:

The availability of Davidson Plums can be seasonal and regional. They are often found at farmers’ markets, specialty produce stores, or if you are fortunate enough to live in or near their native habitat, you might even find trees to forage from (always ensuring you have permission and are harvesting sustainably).

When selecting your plums, look for fruit that is firm but yielding to gentle pressure. They should have a deep, uniform purple color. Avoid any that are bruised or show signs of mold.

Preparation is straightforward. The plums have a single, large stone in the center. You can either halve them and remove the stone, or for jam-making, it’s often easier to cook them whole or roughly chopped and then strain out the stones later, or even blend them with the stones in for added pectin (though this can make straining more challenging). The skins are edible and contribute to the jam’s color and pectin content.

The Science of Jam Making (and Why Davidson Plums are Perfect):

Jam making is a delicate dance between fruit, sugar, and pectin. Pectin is a natural carbohydrate found in fruits that, when heated with sugar and acid, forms a gel. Davidson Plums are naturally rich in pectin, which is a significant advantage for jam makers. This means you’re less likely to need added commercial pectin, resulting in a more natural and intensely flavored jam.

• Fruit: Provides flavor, color, and natural pectin.
• Sugar: Acts as a preservative, drawing out moisture from the fruit and inhibiting microbial growth. It also sweetens the jam and aids in gel formation.
• Acid: (Naturally present in Davidson Plums) Helps to extract pectin from the fruit, activates the gelling process, and brightens the flavor.

A Classic Davidson Plum Jam Recipe:

This recipe aims to highlight the unique tartness of Davidson Plums while creating a beautifully set and flavorful jam. Feel free to adjust the sugar to your preference, but remember that Davidson Plums are quite tart, so a good amount of sugar is necessary for both flavor balance and preservation.

Yields: Approximately 4-5 standard jam jars (250ml each)
Prep time: 30 minutes
Cook time: 45-60 minutes

Ingredients:

• 1 kg fresh Davidson Plums (washed and stems removed)
• 750g – 1kg Granulated Sugar (adjust to your taste and desired sweetness – start with 750g and taste as you cook)
• Juice of 1 Lemon (optional, but can enhance tartness and aid setting)
• 1-2 tablespoons Water (optional, to help start the cooking process)

Equipment:

• Large, heavy-bottomed saucepan or preserving pan
• Sterilized jam jars and lids
• Jam funnel (optional, but very helpful)
• Small plates or saucers (chilled in the freezer for testing set)
• Wooden spoon or heat-resistant spatula
• Ladle

Instructions:

1. Prepare the Plums:

• Wash the Davidson Plums thoroughly. Remove any remaining stems.
• You can leave the plums whole, halve them, or roughly chop them. For this recipe, we’ll suggest halving them to make stone removal easier.
• Place the prepared plums in your large, heavy-bottomed saucepan. If using, add the optional 1-2 tablespoons of water to prevent the bottom from scorching initially.

2. Initial Cooking:

• Place the saucepan over medium heat. Stir occasionally as the plums begin to soften and release their juices.
• Cook for about 10-15 minutes, or until the plums have broken down significantly and are very soft. You can gently mash them with your spoon as they cook.

3. Add Sugar and Lemon Juice:

• Once the plums are soft, stir in the granulated sugar. If using, add the lemon juice at this stage.
• Stir continuously until the sugar is completely dissolved. It’s crucial to dissolve all the sugar before bringing the jam to a rolling boil, as undissolved sugar can lead to a grainy jam.

4. The Rolling Boil:

• Increase the heat to medium-high and bring the mixture to a vigorous, rolling boil. A rolling boil is one that cannot be stirred out.
• Important: Once the jam is boiling, stir constantly to prevent it from sticking and burning. The jam will bubble and foam vigorously.

5. Testing for Set:

• Cook the jam for approximately 45-60 minutes, or until it reaches the setting point. This is the most crucial stage.
• To test for set, place a small spoonful of the jam onto one of the chilled plates from the freezer. Let it sit for about 30 seconds.
• Gently push the edge of the jam with your finger. If the surface wrinkles, the jam has reached its setting point. If it runs freely, it needs to cook for a few more minutes. Repeat the test until the desired set is achieved.
• Note: Davidson Plum jam can sometimes take a little longer to set due to its high pectin content. Don’t be discouraged if it takes a while.

6. Skimming the Foam:

• During the cooking process, foam will likely form on the surface of the jam. You can skim this off with a spoon and discard it. This will result in a clearer, more visually appealing jam.

7. Sterilizing Jars and Lids:

• While the jam is cooking, ensure your jam jars and lids are sterilized. The most effective way is to wash them thoroughly in hot, soapy water, rinse well, and then place them in a preheated oven at 120°C (250°F) for at least 15-20 minutes. Alternatively, you can run them through a hot dishwasher cycle or boil them for 10 minutes.

8. Potting the Jam:

• Once the jam has reached its setting point, carefully remove the saucepan from the heat.
• Let the jam sit for a few minutes to allow the fruit to settle.
• Using a ladle and a jam funnel (if you have one), carefully pour the hot jam into your sterilized jars, filling them almost to the brim.

9. Sealing the Jars:

• Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
• Place the sterilized lids onto the jars and screw them on tightly.
• As the jam cools, the lids should create a vacuum seal, making a popping sound. This indicates the jam is properly sealed and preserved.

10. Cooling and Storing:

• Allow the jars of jam to cool completely at room temperature.
• Once cooled, store the jars in a cool, dark place. Properly sealed jam can last for at least 12-18 months.
• Once opened, refrigerate the jam and consume within a few weeks.

Tips for Success and Variations:

• Sugar Content: The amount of sugar can be adjusted. If you prefer a tarter jam, use the lower end of the sugar range (750g). If you like it sweeter, use 1kg or even a little more, but be mindful of the jam’s setting point.
• Pectin: Davidson Plums are naturally high in pectin. If your jam seems to be taking a very long time to set, you can add a little commercial pectin according to package directions.
• Flavor Enhancements: Consider adding a few star anise pods or a cinnamon stick to the jam during the cooking process for a warming, spiced note. A splash of port wine can also add depth.
• Texture: If you prefer a smoother jam, you can blend the cooked fruit with an immersion blender before adding the sugar and cooking to the setting point. Alternatively, you can strain out the stones and skins after cooking for a very smooth jam.
• Testing for Set: Don’t skip the cold plate test! It’s the most reliable way to ensure your jam will set correctly.

Enjoying Your Davidson Plum Jam:

The tangy, vibrant flavor of your homemade Davidson Plum jam is best savored. Here are a few ideas:

• On Toast or Scones: A classic for a reason. The tartness cuts through the richness of buttered toast or freshly baked scones.
• With Cheese: Serve alongside a selection of hard and soft cheeses. The jam’s acidity complements the salty and creamy notes of the cheese beautifully.
• With Roasted Meats: Use it as a glaze for pork, duck, or lamb. The sweet and tart notes create a delicious contrast.
• In Desserts: Swirl it into yogurt, ice cream, or cheesecake. It can also be used as a filling for tarts or cakes.
• As a Vinaigrette Base: Whisk a spoonful into olive oil and vinegar for a zesty salad dressing.

Conclusion:

Davidson Plum jam is more than just a condiment; it’s an experience. It’s a taste of the Australian wilderness, a testament to the power of native ingredients, and a rewarding culinary adventure. With its striking color and exhilarating flavor, this jam is sure to become a unique and cherished addition to your pantry. So, the next time you encounter these intriguing purple fruits, don’t hesitate. Embrace the tang, follow the recipe, and create a jar of sunshine – or rather, a jar of Davidson Plum magic – that will transport your taste buds to the heart of the Australian rainforest.