About this recipe
Quandongs are often referred to as a native peach, but the fruits have a flavour which is more like a blend of a tart apricot and peach. The word quandong is actually an Aboriginal word of the Wiradhuri people who lived in south-west New South Wales.
In country and rural areas of Australia, people make jams out of quandongs as well as fruit filings for sweet pies and tarts. Quandong jam goes perfectly with grilled meats, chicken and fish dishes. It’s also a great to use as the jam in lamingtons and here is my version of an Australian quandong jam.
Ingredients
500g (1 pound) quandong fruit
2 granny smith apples
600g (2½ cups) castor sugar
300ml (10 fl oz.) water
15g (1 tablespoon) fruit spice
1 lemon, juiced
Cooking instruction
Peel, core and roughly chop the granny smith apples. Then combine in a saucepan with the quandong, water, lemon juice and sugar. Bring to the boil, then simmer. Allow to simmer for an hour or so, on low heat.
Remove from the stove blend if required, but be sure to leave chunky pieces of apples and quandong in the jam. Allow to cool then add Australian Fruit Spice.
