A Taste of the Outback: Crafting Traditional Quandong Jam
The Australian bush, a vast and ancient landscape, holds a treasure trove of culinary delights. Among its most prized native fruits is the quandong, a vibrant, ruby-red orb that thrives in arid and semi-arid regions across the continent. For Indigenous Australians, the quandong has been a vital food source for millennia, offering not just sustenance but also medicinal properties. Today, this remarkable fruit continues to captivate the palates of those seeking authentic Australian flavours, and there’s no better way to experience its unique tartness and subtle sweetness than by transforming it into a traditional quandong jam.
Quandong jam is more than just a preserve; it’s a tangible connection to the land, a taste of history, and a testament to the ingenuity of those who have lived in harmony with the Australian environment. The process of making quandong jam is often a communal affair, a gathering of family and friends, where stories are shared, and generations-old knowledge is passed down. This article will delve into the heart of traditional quandong jam making, exploring its significance, the nuances of working with this distinctive fruit, and a comprehensive recipe to guide you in creating this outback delicacy in your own kitchen.
The Quandong: A Bush Food Marvel
The quandong (scientific name: Santalum acuminatum) is a small, semi-parasitic shrub or small tree belonging to the sandalwood family. It produces fleshy, edible fruits that range in colour from bright red to deep crimson. The quandong fruit has a distinctive flavour profile: initially tart and somewhat acidic, it mellows into a pleasant, slightly sweet taste with a hint of almond or marzipan due to the presence of a kernel within the large, hard seed. This kernel, when roasted, is also edible and has been a valuable source of protein and oil for Indigenous Australians.
Traditionally, quandongs were harvested during their ripening season, typically in late spring and summer. They were eaten fresh, dried for preservation, or used in a variety of dishes, including jams, stews, and baked goods. The fruit’s ability to grow in challenging, dry conditions highlights its resilience and the resourcefulness of those who relied on it.
The Art of Traditional Quandong Jam Making
Making quandong jam the traditional way is a process that respects the fruit’s natural characteristics. It’s about coaxing out its inherent flavours without overpowering them with excessive sugar or artificial additives. While modern recipes might introduce pectin for quicker setting, traditional methods often rely on the natural pectin in the fruit and a patient simmering process to achieve the desired consistency.
The key to a successful quandong jam lies in the preparation of the fruit. Fresh quandongs can be challenging to source outside of Australia, and even within the country, they are often found preserved in brine or dried. If you are fortunate enough to have fresh quandongs, you’ll need to remove the large central seed. This can be done by carefully slicing around it or by gently pressing the fruit. If using brined quandongs, they must be thoroughly rinsed to remove the salty solution. Dried quandongs will need to be rehydrated, usually by soaking them in water.
The cooking process itself is relatively straightforward, but it requires attention. The quandongs are typically simmered with sugar and a touch of liquid, such as water or lemon juice, until they soften and release their juices. The sugar acts not only as a sweetener but also as a preservative. Lemon juice is often added to enhance the fruit’s natural tartness and to aid in the setting process due to its natural pectin content.
Why Choose Traditional?
Opting for a traditional quandong jam recipe offers several advantages:
- Authentic Flavour: Traditional methods often result in a jam that more closely reflects the true taste of the quandong, with its delightful balance of tartness and subtle sweetness.
- Simplicity: The core ingredients are minimal, allowing the fruit to be the star of the show.
- Connection to Heritage: By following time-tested techniques, you’re participating in a culinary tradition that spans generations.
- Healthier Options: Traditional recipes often use less sugar than some commercially produced jams, allowing you to enjoy the natural goodness of the fruit.
The Role of Sugar and Setting
Sugar plays a crucial role in jam making. It draws moisture out of the fruit, concentrating its flavour and creating an environment that inhibits microbial growth, thus preserving the jam. The amount of sugar used can be adjusted to your preference, but it’s important to strike a balance. Too little sugar may result in a jam that doesn’t set well or spoils quickly.
The "setting" of jam is the process by which it thickens to a spreadable consistency. This is primarily due to the interaction of pectin, acid, and sugar. Pectin is a natural carbohydrate found in fruits that forms a gel network when heated with sugar and acid. Quandongs contain a moderate amount of natural pectin. Lemon juice is often added to boost the acidity and pectin levels, ensuring a good set.
Testing for Set
Determining when your quandong jam has reached its setting point is a crucial step. Several traditional methods can be employed:
- The Flake Test: Dip a cool spoon into the boiling jam, lift it out, and let it drip. If the jam forms thick, irregular "flakes" that fall from the spoon rather than running off in a thin stream, it’s likely ready.
- The Wrinkle Test: Place a small saucer in the freezer before you start cooking. When you suspect the jam is ready, put a small spoonful of jam onto the cold saucer. Wait for about 30 seconds, then push the jam with your finger. If the surface wrinkles, the jam has reached its setting point.
- The Temperature Test: Jam typically sets at around 104-105°C (220°F). Using a sugar thermometer is the most precise method.
A Traditional Quandong Jam Recipe
This recipe aims to capture the essence of traditional quandong jam making, focusing on the fruit’s natural flavours and a straightforward preparation.
Yields: Approximately 3-4 jars
Prep time: 30 minutes (plus rehydration if using dried quandongs)
Cook time: 45-60 minutes
Ingredients:
- 1 kg (2.2 lbs) quandongs (fresh, brined, or dried)
- 750g – 1kg (1.6 lbs – 2.2 lbs) granulated sugar (adjust to your sweetness preference and the tartness of your quandongs)
- Juice of 1-2 lemons (depending on desired tartness and setting)
- 100-200ml (approximately 1/2 to 3/4 cup) water (only if needed to prevent sticking or for rehydrating dried quandongs)
Equipment:
- Large, heavy-bottomed saucepan or preserving pan
- Sterilised jam jars with lids
- Wooden spoon or heatproof spatula
- Ladle
- Jam funnel (optional, but helpful)
- Saucers for the wrinkle test
- Sugar thermometer (optional)
Instructions:
1. Prepare the Quandongs:
- Fresh Quandongs: Wash the quandongs thoroughly. Carefully cut around the large central seed and remove it. You can leave the skins on for extra flavour and colour, or peel them if you prefer a smoother texture.
- Brined Quandongs: Rinse the quandongs under cold running water multiple times until the salty brine is completely removed. Drain them well.
- Dried Quandongs: Place the dried quandongs in a bowl and cover them with hot water. Let them soak for at least 1-2 hours, or until plump and rehydrated. Drain them well. You may need to remove the seeds if they haven’t been pre-pitted.
2. Combine Ingredients in the Pan:
- Place the prepared quandongs into your large, heavy-bottomed saucepan.
- Add the granulated sugar.
- Add the juice of 1-2 lemons.
- If using fresh quandongs or if the mixture seems very dry, you can add a small amount of water (start with 100ml) to prevent sticking in the initial stages. If using brined or rehydrated quandongs, you might not need any additional water.
3. Initial Simmering:
- Stir the ingredients gently over low heat until the sugar has dissolved. Do not boil at this stage.
- Once the sugar is dissolved, increase the heat to medium and bring the mixture to a gentle simmer.
- Stir occasionally to prevent sticking and to ensure even cooking.
4. Cooking and Skimming:
- Continue to simmer the jam, stirring frequently. As the jam cooks, you will notice foam or scum rising to the surface. This is natural. Use your wooden spoon to skim off this foam and discard it. This helps to create a clearer, more attractive jam.
- The cooking time will vary depending on the moisture content of your fruit and the heat of your stove. It can take anywhere from 45 to 60 minutes, or sometimes longer.
5. Testing for Set:
- As the jam starts to thicken, begin testing for the setting point using the Flake Test or the Wrinkle Test as described above. If using a sugar thermometer, aim for 104-105°C (220°F).
- Be patient; it’s better to cook the jam a little longer than to have a jam that doesn’t set.
6. Jarring the Jam:
- Once the jam has reached its setting point, remove the saucepan from the heat.
- Carefully ladle the hot jam into your sterilised jam jars using a ladle and a jam funnel if you have one. Fill the jars almost to the brim, leaving a small gap of about 0.5cm (1/4 inch).
- Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
- Immediately place the sterilised lids onto the jars and screw them on tightly.
7. Cooling and Storage:
- Allow the jars to cool completely at room temperature. As they cool, you may hear a "pop" sound as the lids seal.
- Once cooled, check the seals. If a lid has not sealed (it will be slightly domed), refrigerate that jar and consume it first.
- Store sealed jars of quandong jam in a cool, dark place. Properly sealed and stored jam can last for 1-2 years. Once opened, refrigerate and consume within a few weeks.
Tips for Success and Variations:
- Quandong Quality: The flavour of your jam will be directly influenced by the quality of the quandongs you use. If possible, source them from reputable suppliers.
- Sugar Adjustment: Taste your quandongs before adding sugar. If they are particularly tart, you may need to use the higher end of the sugar range. Conversely, if they are sweeter, you can reduce the sugar slightly.
- Spice it Up: For a touch of warmth, consider adding a cinnamon stick or a few cloves to the pan during the simmering process. Remove them before jarring the jam.
- Citrus Zest: A little orange or lemon zest added towards the end of cooking can provide an extra layer of citrusy brightness.
- Using Pectin: If you are concerned about achieving a good set, you can add a commercial pectin product according to the manufacturer’s instructions. However, this deviates from the strictly traditional method.
- Jam Consistency: The jam will thicken further as it cools. Don’t overcook it to a point where it becomes too stiff in the jar.
Enjoying Your Quandong Jam
Traditional quandong jam is a versatile delight. Spread it generously on warm toast, scones, or damper (a traditional Australian unleavened bread). It’s also a superb accompaniment to cheese platters, adding a sweet and tangy counterpoint. For a more adventurous culinary experience, use it as a glaze for roasted meats or as a filling for tarts and pastries.
Making quandong jam is a rewarding experience that connects you to the rich culinary heritage of Australia. It’s a taste of the wild, a whisper of ancient traditions, and a delicious reminder of the bounty that the Australian landscape offers. So, gather your quandongs, embrace the process, and savour the authentic flavour of the Outback in every spoonful.
