Davidson Plum jam is a rare preserve as it can only be found in the Northern part of NSW and South East Qld. Davidson Plums grow on a native plant in our local area and are found in rain forests and dense bush. They tree originated in the Northern Rivers however can only be grown in the same micro-climate making them rare.
Roy and I are not big jam eaters but the other day one of our farm gate customers brought us some Davidson Plums to exchange for veggies. Boy did Roy’s face light up when he saw them. I got them to the kitchen immediately and started to make jam. As the only jam that Roy does like is Davidson Plum.
Next week Roy is home again and we will have to crack open a jar to see what it tastes like, to see if I can spark any childhood memories for him. I am a little nervous about my jam as it was hard to find a recipe, I had to ring around to a few ladies I know to see how they do it. In the end I went back to the standard jam recipe. Equal parts fruit to sugar, a little lemon for tartness – mind you these plums are naturally tart to begin with. I thought I would fancy it up by adding a vanilla pod.
The verdict will be given next week, stay tuned. . . In the meantime do you have a unique fruit or berries in your area?
- 700 g davidson plums
- 700 g sugar
- 1 lemon, juiced
- ½ vanilla pod, cut in half lengthways
- Start off by washing your plums and then cutting them in half and removing the two seeds in the middle. Place them into a non reactive pot. Weigh the plums and add equal parts sugar. 500g = 500g sugar ect.
- Add the lemon juice and vanilla pod and heat the mixture over a moderate heat. Stir occasionally until the sugar dissolves. Bring to a light rolling boil and allow to simmer for an hour or until the mixture has slightly thickened.
- Test the mixture by putting a small amount on a saucer and place in the freezer for a minute to see if it sets.
- Once the mixture is ready, pour out into to jars. Put the lids on immediately and allow to cool before storing.