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 peach.  This 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.


Enjoy

Ann
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