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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