Illawarra Plum Jam Recipe

What are Illawarra plums?

Illawarra plums (Podocarpus elatus) are the fruit of a native Australian rainforest conifer from the east coast of New South Wales and Queensland. They are also known by Aboriginal names, such as dyirin dyirin in the Dharawal language and daalgaal. The “fruit” is a fleshy stalk with a seed attached at the end, with a dusty blue-black skin and purple-red flesh. The flavor is fruity with a slightly resinous, pine-like note. Eaten raw, the flesh can feel mucilaginous, which is one reason the fruit is often cooked.

They are not the same as Davidson’s plum (Davidsonia), another Australian native fruit with different flavor and preparation. Make sure you have correctly identified what you are picking or buying, and only eat wild fruit if you are certain what it is.

Preparing the fruit

Preparation matters more than usual for this fruit:

1. Twist off the seeds at the end of each fruit, and discard them.
2. Rinse the fruit in a colander.
3. Remove the firm central stalk. It is very piney and, if left in, can taint the whole batch. Slice off the flesh around it. If a fruit has two seeds, the stalk may fork, so remove all of it.
4. Pick off any small green stalks.

Weigh the fruit after trimming, since the recipes below are written for prepared fruit.

Recipe 1: simple Illawarra plum jam

This is a straightforward method adapted from an Australian distillery’s published recipe.

• 1,000 g prepared Illawarra plums
• 750 g sugar (white, caster or brown)
• 5 tablespoons lemon juice

1. Blend the plums to a paste, or chop them very finely.
2. Combine all ingredients in a saucepan and heat gently, stirring and mashing, until the sugar dissolves.
3. Bring to a boil and hold it for about 15 minutes, stirring so it does not stick.
4. Test for a set (see below). If it is runny, boil a few more minutes and test again. Timing varies with the water content of the fruit.
5. Pour into clean, hot jars.

Recipe 2: plum and apple jam

Using apple extends the fruit, saves prep and gives the jam an extra boost of pectin. This version is adapted from a bush-food cook’s published recipe and makes about six 250 ml (8 oz) jars.

• 1 kg prepared Illawarra plums
• 1 kg Granny Smith apples, peeled, cored and chopped
• Juice of 2 lemons
• 1 cup water
• 1 kg sugar

1. Put the plums, apples, lemon juice and water in a preserving pan. Bring to a boil and simmer, covered, for about 30 minutes.
2. Add the sugar and bring to a rapid boil, stirring, for about 20 minutes, until it gels.
3. Spoon into clean, hot jars.

Both recipes are traditional-style jams rather than tested canning recipes, so treat the times as a guide and rely on the set test.

Testing the set

Place a small plate in the fridge or freezer. Spoon a little jam onto the cold plate, wait a minute, and push it with your finger. If it wrinkles and holds its shape, it is ready. If it runs, cook for a few more minutes and test again. Our guide to making jam explains the test and what to do if jam turns out runny or stiff.

Storage and canning

I am not aware of a tested water-bath processing time for Illawarra plum jam, as the major canning authorities (such as the USDA and the National Center for Home Food Preservation) test mainstream fruits. Some home cooks pour hot jam into sterilised jars, seal and store in a cool, dry place, but that practice relies on the hot-fill seal rather than a tested process. Hot-fill or open-kettle sealing is not a safe method according to the USDA and NCHFP, so do not store jam this way. Use a boiling-water canner with a tested process, or refrigerate or freeze the jam. The conservative approach:

• Store the jam in the refrigerator and use it within a few weeks, or freeze it in freezer-safe containers with some headspace.
• If you want pantry storage, check the guidance of your own national or state food safety authority for preserving jam, and use their processing method.
• Discard jam that shows mold, smells off or ferments.

For a tested canning example with a more common fruit, see our raspberry jam.

Ways to use Illawarra plum jam

• On a cheese board with soft or sharp cheeses
• With scones, cream and tea (a spoonful also suits jam drops, a staple of Australian and New Zealand baking)
• On pancakes, crepes or toast
• In a grilled cheese sandwich
• Spooned over ice cream or yogurt
• As a glaze for roasted meat, thinned with a little warm water

The same fruit can also be made into chutney or a cordial, though each of those needs its own tested approach if you plan to store them.