Made from quandong, the tart native peach of Australia's inland scrub, this jam carries an intense, sharp flavour that makes the fiddly job of pitting the fruit worthwhile. A quick boil with commercial pectin gets it into jars in under fifteen minutes.
Carefully work the stone out of each quandong with the tip of a knife, then chop the fruit finely.
Start boiling the chopped quandong in a saucepan together with the lemon juice and powdered pectin.
Add the sugar, bring to a full rolling boil over high heat and boil for exactly 1 more minute, checking the set with the plate test.
Pour the hot jam into sterilised jars, seal them and leave them upside down to cool.
The quandong stone is quite hard — use the tip of your knife to work it free and keep your hand well clear of the fruit. Once it reaches a rolling boil, time exactly one minute; stop early and the jam won't set.
If you can't find fresh quandong, soak dried quandong in warm water to soften it first; the cooking time will run a few minutes longer since the fruit releases more water.
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