Title: Quandong Jam
Categories: Jam Australian Fruit
Yield: 1 Servings

450	g	Quandong fruit -stoned, and freshly picked & slightly under-
2	x	Lemons
680	g	Sugar
1	c	Water

For jam making, quandong fruit should be as freshly picked as possible, and slightly under-ripe. Jam made from overripe fruit will not set or keep as well.

For every 450gm of stoned quandongs you need 2 lemons, 680gm of sugar and a cup of water.

Remove the skin and chop lemons, and slowly boil together with quandongs and water until pulpy. The sugar should be dissolved as quickly as possible to prevent loss of flavour. You can speed up the dissolving process by warming sugar in the oven before adding it to the jam.

Once added, make sure the suagr is thoroughly dissolved before being brought to boiling point or the jam may crystalise. After about 10 minutes of a rolling boil it is time to test for setting point. When ready, pour into warmed, prepared jars and seal. From THE ADVERTISER, Tuesday October 21st 1997 From: Kevin Jcjd Symons Date: 22 Oct 97 National Cooking Echo Ä

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