Marula Jelly

As promised here is the recipe for Marula Jelly that I made this weekend.

Marula jelly is routinely served with any type of venison, but can be used with all types of meat.  It is delicious with cheese and biscuits or just on a slice of toast for breakfast.  It has a subtle flavour slightly reminiscent of honey.

  • Collect your marula fruit, wash them and cut or pierce the skins. Place in a large pot and cover the fruit with water and boil for 15-20 minutes.  Tip: It’s good to include some green fruit as they contain more pectin.

  • Strain the contents of the pot through a cloth (muslin or cheesecloth are good but I guess any type of clean cloth would do) and retain the water/juice

At this stage the juice looks just like fresh orange juice.

  • Wash out your pot, measure your juice and pour it back into the clean pot.
  • Add white sugar – volume for volume ie: 1 cup juice – 1 cup sugar
  • Heat gently while stirring to melt the sugar

  • Add the juice of 1 lemon per liter of juice
  • Boil rapidly for about 20 minutes or until gelling temperature has been reached (check by placing a drop or two onto a cold saucer, allowing to cool and then pushing it with your finger to see if it wrinkles)  I found I needed to boil for another 20 mins as I had a large pot of juice.  Tip:  Make sure you have enough space in the pot as the jam bubbles up very easily and you need to keep it bubbling ( I lost at least 1 bottle to “overflow”)
  • Bottle the jelly in sterilised bottles ( I boil mine)
  • Water-bath your bottles if this is your routine when making jams ( I don’t)
  • Allow to cool, label and store in a cool place until opening
  • Store open bottles in the refrigerator

I used about 5kg of fruit and this made 8 small bottles of jelly.

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43 thoughts on “Marula Jelly

    • hmm – difficult question – the flesh has a texture cross between a lychee and and apricot but tastes sweet, slightly honey-ish with maybe a hint of mango peach flavour – on the web its described as “Marula fruit is described as being tart, sweet and refreshing, with a “guava-like” taste and anything from “tropical” to “revitalising” to “pleasant” or “sour-sweet.””

    • You wont find it in any commercial store but may find it in home industry or touristy type shops or farm stalls. The fruit does not grow down south so it may be a rare find.

  1. You’ve laid the steps out beautifully, and the images are gorgeous! I used to make jams, and it’s very satisfying to look at the bottled result:-)
    Yours is beautifully clear too.

  2. Hi, I just want to find out, I made a batch of marula jelly it was quite a huge quantity but I would like to know what am I dointg wrong if the jam doesn’t come out clear but white?

  3. PLEASE HELP I THINK I COOKED MY JELLY TO LONG,MORE LIKE TOFFY NOW ,IS THERE ANY WAY TO FIX IT TO BE JELLY AGAIN.MY FIRST TRY.THANK YOU.

  4. I’ve just been given a jar of Marula Jelly as a birthday present and as a thank you I’d like to cook them something that uses it. Can you recommend any dishes that use the Jelly? would it work if I watered it down a bit and used it as a marinade?

    Thank you!

  5. Hi! Really nice! I bought some Marula jelly in a “hotel” resort in Kruger park when I was there some years ago, I wonder if you know anyone that does any kind of export of this marvellous jelly to send to Europe?

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  8. Just found your web site – great! I was brought about 20 kg of Marulas from the farm by one
    of our guys – was wondering what in the world I was going to do with 20kg of the fruit – tried
    feeding the monkeys they just sniffed and threw them down so horray for your site will be making
    jam tonight with your great recipe – hurry with the juice one please

  9. Very very good :) I just made enough for one jam jam but oh my word its soo good :)

    Thanks very much….

    Can I do this with any fruit?

  10. Wonderful recipe. I made mine last night and i have 7 jars of this wonder fruit that i collected freely around the city of Gaborone in February – early March.

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