My Favourite Jam. A true, Rare Aussie Delight.

 

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