October 2025
The quandong is used in the back country for making jam, but as it consists chiefly of stone and skin, with comparatively little pulp, it is not a good jam fruit.
The writer is talking about the Desert Quandong (Santalum acuminatum) or native peach and contrary to their view others said of it ‘quandongs were used not only to make jam but also chutneys.’ This brief 1878 jam recipe is the earliest I found for quandong jam:
Quandong jam is made in the same way as of other fruits, but it requires 1lb of sugar to each pound of the stoned fruit.
