Quandong Jam

Living in the Victorian Mallee we are surrounded by native plants, trees and flowers.  One of these is the Quandong (Santalum acuminatum) or native peachThis parasitic tree belongs in the same family as the Sandalwood.

In early Spring the Quandong produces a small bright red fruit, it has a bitter taste but the fruit is delicious when made into jam.

Quandong Jam

2 cups of Quandongs de-seeded and roughly chopped 
2 cups castor sugar
2 cups water
1 tsp balsamic vinegar

Boil together stirring continuously.  Pour into sterilised jars, seal and label.

Looking forward to enjoying this on my toast in the morning.

When you have finished preparing the fruit, you are left with these wonderful seeds.  My Mother-in-law had collected hundreds of them which I have in a jar in my craft room.

So far I have used them as game pieces in a Chinese Checkers game and as beads in a necklace.  I am still looking for more uses for them, so any ideas will be gratefully accepted.




  1. My mother-in-law made a quandong cheesecake slice when we were visiting her in Adelaide one time. It was so delicious because the tartness of the fruit was a perfect combination with the sweetened cream cheese. Your jam looks lovely!

    1. Thank you Belinda, that quandong cheesecake slice sounds delicious. I am on the look out for quandong recipes, they are such a unique Australian fruit.


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