Quandong Jam (edited and reprinted with kind permission from Juleigh Robbins "Wild Lime" published by Allen and Unwin) INGREDIENTS- to make 8 x 250 ml jars 2 1/2 cups (250g) dried Quandongs 4 cups (1L) water 2 1/2 kg castor sugar METHOD 1. Reconstitute dried quandongs by placing them overnight in a large bowl with a litre of water. 2. Combine the rehydrated quandongs, water and sugar in a large saucepan. Place the pan on a high heat, stirring constantly to dissolve the sugar and bring to the boil. Lower to medium heat and let the jam come to a good simmer, Cook until the jam reaches setting point, about 40 minutes. 3. Test that the jam is reasy by dropping a teaspoon of it onto a chilled saucer and cool. If set, the jam should wrinkle when touched. If it is too loose, cook a little longer. Be careful however not to overcook and caramelise the sugar, as this will alter both the colour and flavour of the jam. 4. Once the jam is ready pour into sterilised jars and seal. The unopened jars will keep for upto a year. Refrigerate once opened.
Quandong, Port and Chilli Sauce (edited and reprinted with kind permission from Juleigh Robbins "Wild Lime" published by Allen and Unwin) This rich and flavoursome sauce suits game meats including kangaroo, duck and rabbit as well as lean pork. INGREDIENTS - to make 3 cups (750ml) 1/2 cup (50g) of dried Quandongs 2 cups (500ml) apple juice 1 cup port 1/2 teaspoon chilli powder a pinch of salt 2 teaspoons (10g) cornflour, dissolved in a little cold water METHOD 1. Place the dried quandongs in a saucepan with the apple juice and bring to a simmer. Cook for 10 minutes, turn off the heat, and allow them to cool and stand for atleast 2 hours to rehydrate. 2. Add the port, chilli powder and salt and simmer for 5 minutes. 3. Thicken the sauce slighlty by briskly stirring in the dissolved cornflour before removing from the heat.