Two Way Science students create Yaminyarri Jam
Yaminyarri is the Yawuru name for gubinge. The Yaminyarri is a Mangala season (November to March) bush fruit (mayi) which can be found in monsoon vine thickets and other Yawuru coastal areas.
Due to its high level of vitamin C, the Yaminyarri is also a bush medicine.
Our Two Way Science students have recently completed the second stage of their learning by creating Yaminyarri jam (Gubinge jam) from the Yaminyarri that was collected toward the end of the Mangala season. Coupled with a freshly made damper to put the jam on, the students shared a delicious morning tea amongst teachers and visitors. Everyone found the Yaminyarri jam unique and delicious.
For those interested here is the recipe:
500 g yaminyarri
250 g sugar
2 star anise
50 ml water
zest and juice of 1 lime
Place ingredients in a saucepan and bring to boil.
Simmer for 30 minutes, stirring occasionally.
Take off the stove and allow it to cool slightly.
Pass through a big sieve, or colander, with the back of a wooden spoon, separating the flesh from the seed.
Put the jam into jars and refrigerate.