Unique,
Sweet Story Telling
I like all sorts of jam (conserve, preserve, jelly, spread,
confiture).
I grew up having it on
sandwiches for lunch at school, on toast for breakfast and special occasions
with scones and cream. But I have discovered a jam that is by far the most
pleasing when I get a chance to enjoy it. Perhaps these few thoughts may be
inspiration for you to look beyond your usual, safe jam.
I hope to inspire
adventure in your writing enjoyment.
This is my favourite jam.
Here is the recipe:
Ingredients
• 700 g
Fruit (revealed below)
• 700 g
sugar
• 1 lemon
or orange, juiced
• ½
vanilla pod, cut in half lengthways
Instructions
1. Start off
by washing your fruit
2. Put the
washed whole fruit into a a non reactive stockpot with the lemon/orange juice
and water. Bring slowly to a gentle simmer.
3. Cook the
fruit over medium heat for about 30 minutes until they change colour, release
their juice and become very soft. Stir occasionally to prevent sticking.
4. Remove
from the heat and set aside to cool.
5. Once
cool, squish the fruit with your fingers and remove the seeds from each fruit.
Discard the seeds and keep the fruit, skins and juice, adding them back to the
non reactive pot.
Weigh the fruit and add equal parts sugar.
500g = 500g sugar etc.
6. Add lemon
juice and vanilla pod and heat the mixture over a moderate heat.
Stir occasionally until the sugar dissolves.
Bring to a light rolling boil and allow to simmer for an
hour or until the mixture has slightly thickened.
7. Test the
mixture by putting a small amount on a saucer and place in the freezer for a
minute to see if it sets.
8. During
the last phase of jelly cooking, clean and boil your jars and lids ready for
the jelly. They need a good rolling 10 minute boil and should be used hot when
filling with the jelly.
9. Once the
mixture is ready, pour out into to jars.
Put the lids on immediately and allow to cool before
storing.
The Special Ingredient Revealed
• The
fruit : DAVIDSON PLUMS
Davidson Plum jam is a rare preserve as the fruit has
traditionally only been found growing on native trees endemic to limited
rainforest micro-climate environments of Queensland and the North Eastern part of New South Wales. This
beautiful palm shaped tree has graceful fronds with fine hairy stems and on the
underside of leaves. It produces clusters of large dark blue to black brilliant
coloured fruit that resemble plums 4-5cm in diameter. It is one of the thousands
of native edible plants, yet not many people know this. It was enjoyed by
Aboriginal people and is now popular with chefs around the country –
particularly for jams, sauces, chutneys and even wine. The dark red flesh
contains two unusual flat seeds and has a wonderfully acidic plum flavour. The
skin is thin but on the tougher, leathery side, and is covered with very fine
hairs. It might resemble the shape of the European plum, but they are not
closely related and the native plum is far more sour than the fruit we are used
to.
There are three
identified species of Davidson Plums (Davidsonia) Davidsonia jerseyana, Davidsonia johnsonii
and Davidsonia pruriens. All three trees are slender, but D. pruriens, also
known as Ooray or Queensland Davidson’s plum, is tallest, growing up to 12
metres high. There are a few small-scale plantations producing the fruit in New
South Wales and Queensland. D.
jerseyana, native to lowland subtropical NSW, is considered endangered in the
wild, but is widely cultivated. It reaches five metres high. D. johnsonii is a
small tree with a spreading canopy and smooth leaves, also considered an
endangered species in the wild.
Health Benefits
In 2009 the Rural Industries Research and Development
Corporation (RIRDC) – now AgriFutures Australia released the a report on the evaluation of health
benefits of Australian native foods. This report makes for compelling reading when considering
the health benefits of the OORAY fruit (Davidsonia pruriens).The report states:
“Native species evaluated in this study exhibited superior
antioxidant capacity as compared to the Blueberry standard, renowned worldwide
as the ‘health-promoting fruit.’ In comparison to commonly consumed fruits that
comprise predominantly hydrophilic antioxidants, native foods contained
antioxidant activity in both hydrophilic and lipophilic fractions. This
suggests more comprehensive protection from oxidative stress, and possibly more
pronounced health benefits.”
In 2012 RIRDC released a
further report on the evaluation of the The Potential Physiological Activities
of Selected Australian Herbs and Fruits. This report contains a substantial
amount of information regarding possible health benefits of OORAY. One of the
impressive things going for the Davidson’s plum is its nutrients. It has more
antioxidants than the blueberry, which is known worldwide for health benefits.
It also contains potassium, lutein (a compound important for eye health),
vitamin E, folate, zinc, magnesium and calcium. It is best to eat the skin as
well as the flesh of the fruit as the skin contains most of the nutrients.
Another benefit of Davidson’s plum is its intense colouring
which can act as a natural food colour.Meanwhile, research is being done into
its preservative properties. When tested on some meats, a product made from
Davidson’s plum extended the shelf life of the meat by 21 days in chilled
conditions.
Davidson’s Plum is not recommended for eating fresh but is
excellent stewed, or preserved or made into jam using recipes for European
plums. Some say you should double the
amount of sugar that you would use in such a recipe. The flesh can be used in
savoury dishes as well.
A personal friend of mine grows the fruit on his
conservation and environmentally sustainable property in the hinterland of the
Sunshine Coast. His produce has been used extensively by a native bushfoods
Aboriginal owned business founded from a love of quality Native foods. Their
native bushfoods products are grown and handmade in South East Queensland. They are available in restaurants, online, across the shelf and even featured in museums. This
company notes that “Davidson Plum Jam is great used as conventional jam, or
with crackers and cheese”. Interestingly they add that it is also “perfect to
add on a piece of meat”. Their collaboration is making a sour, hard to attain bush food into a sweet, accessible reality for others.
I hope my writing has similar outcomes.
Unique, Sweet Story Telling
There are a few interesting aspects to my favourite Jam that
intersect with my writing journey. Maybe these points are an inspiration for
you too ?
It is rare. I hope my writing is attractive
for others who are after some rare, meaningful and inspirational treats.
It is Unique. I enjoy challenging myself as an
author and researching and trying new forms of writing expression and practice.
For example narrative structures come in many forms, and unique ones might have
more than one main character, a delayed inciting incident, and a nonlinear
storyline that challenges readers. I am also trying my hand at a "tragedy" set in an alternate history cybernetic 1980's.
It has potential health benefits. In the back
of my mind whenever I am writing is a sense of missional call: I hope my
writing makes a positive change in the world.
It is a unique collaborative blend of indigenous wild
knowledge and introduced food culture. I enjoy delving into stories
that express cultural meaning and humble learnings that have been guided by impartation
from valued mentors and cultural elders. I aim to embrace and highlight Australian distinctives in my writing style, characters, settings and themes.
It is a very sour raw fruit that when processed makes
for it’s appeal as a notable confiture. Writing sometimes is hard work and even a challenging
process but it is made sweet by our persistent testing of our recipes.
It is a pleasant surprise when enjoyed for the first
time. Give new things a go
I have enjoyed (on damper) with a strong coffee,
making the experience even more delectable. I love writing in inspirational
places (with good coffee and good people)
I have not made it yet. I hope I can make a
jam that I do justice to and continue to publish as my ‘opus’.
I have tasted and tried those made by others.
I know I enjoy this jam because others have made it and I know I can too.
I am looking forward to making my own.
I have discovered a jam that is by far the most pleasing
when I get a chance to enjoy it. Perhaps these few thoughts may be inspiration
for you to look beyond your usual, safe jam. Perhaps these few thoughts have
inspired you to be adventurous in your writing enjoyment.
What is the unique, special, “tasty” ingredient in your
writing?
Or what ingredient are you keen to explore ?
Why don't you try a new jam!
May the fruit of all your labours be sweet :)
BIBLIOGRAPHY
Glowinski L. (2008) The complete book of fruit growing in
Australia. Hachette Australia.
Rural Industries Research and Development Corporation
(RIRDC) 2009 Report on The Evaluation of the Health Benefits of Australian
Foods
Rural Industries Research and Development Corporation
(RIRDC) 2012 The Potential Physiological Activities of
Selected Australian Herbs and Fruits.
photos various public sources
