Marula Jelly

Posted on January 31, 2011 by Slowvelder

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.

Foraging for food in the African bush (slowvelder.wordpress.com)
Delicious Tomato and Basil Jam (slowvelder.wordpress.com)

49 thoughts on “Marula Jelly”

TheIdiotSpeaketh on February 1, 2011 at 3:03 am said:

Don’t laugh, but I have never heard of Marula. What does it taste similiar to?

LikeLike

Reply ↓
- Slowvelder on February 1, 2011 at 7:24 am said:
  
  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.””
  
  LikeLike
  
  Reply ↓
Greg on February 1, 2011 at 3:10 am said:

Any chance that I’ll find this offered in a store or restaurant during my visit. It looks delicious.

LikeLike

Reply ↓
- Slowvelder on February 1, 2011 at 7:27 am said:
  
  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.
  
  LikeLike
  
  Reply ↓
eremophila on February 1, 2011 at 3:13 am said:

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.

LikeLike

Reply ↓
- Slowvelder on February 1, 2011 at 7:27 am said:
  
  Thank you eremophila 🙂
  
  LikeLike
  
  Reply ↓
Kotie Swart on February 4, 2011 at 5:08 pm said:

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?

LikeLike

Reply ↓
- Slowvelder on February 7, 2011 at 7:19 am said:
  
  Hi Kotie
  
  there are some hints on this web site http://web1.msue.msu.edu/imp/mod01/01600629.html
  I hope you are able to sort it out
  
  LikeLike
  
  Reply ↓
Dana Danuta Kondrat on February 2, 2012 at 7:11 pm said:

I am going to try it, I have got so many marula fruits in my garden this year 🙂

LikeLike

Reply ↓
- Slowvelder on February 2, 2012 at 7:47 pm said:
  
  yeah I have a ton of them too 🙂 Hope you enjoy the jelly.
  
  LikeLike
  
  Reply ↓
PIETER on February 29, 2012 at 9:23 am said:

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.

LikeLike

Reply ↓
- Slowvelder on February 29, 2012 at 8:12 pm said:
  
  Oh dear… I am not too sure. I would try warming it up gain and adding some water to thin it down. You may have to experiment with a small quantity first.
  
  LikeLike
  
  Reply ↓
PIETER on March 1, 2012 at 8:53 am said:

Thanks will try that.Hope it works.

LikeLike

Reply ↓
kt11 on March 10, 2012 at 2:50 am said:

Very nice. I always thought it had alcohol like effects.

LikeLike

Reply ↓
Paul Richards on March 23, 2012 at 5:46 pm said:

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!

LikeLike

Reply ↓
- Slowvelder on March 25, 2012 at 12:27 am said:
  
  Works as a great marinade – don’t water it down too much. It is really very good with venison, pork or just with cheese and biscuits.
  
  LikeLike
  
  Reply ↓
birgittejh on June 23, 2012 at 3:31 pm said:

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?

LikeLike

Reply ↓
- Slowvelder on June 24, 2012 at 11:42 am said:
  
  I make it myself during marula season and will be glad to send you some next summer.
  
  LikeLike
  
  Reply ↓
  - birgittejh on July 12, 2012 at 11:13 pm said:
    
    Oh! That is amazing! I am overwhelmed! Gratitude!
    
    LikeLike
  - Slowvelder on July 13, 2012 at 11:50 am said:
    
    Just contact me and remind me ok?
    
    LikeLike
  - birgittejh on July 23, 2012 at 8:23 pm said:
    
    Ok! I will! When is marula season? 🙂
    
    LikeLike
  - Slowvelder on July 23, 2012 at 9:20 pm said:
    
    from mid summer
    
    LikeLike
  - Helga Hartwich on March 28, 2014 at 2:10 pm said:
    
    Have just found your Marula Recipe I’ve been given a whole lot.
    Would like to make some Jam but can’t get the flesh of the kernel. Can you help please?? My husband was given these fruits to make Schnaps but the kernels should be removed, but we ask how.
    I have only one solution to throw the whole lot on to the compost heap.
    Pity I don’t have Elephants around here.
    Will you be able to help?
    Many thanks Helga Hartwich
    
    LikeLike
  - Slowvelder on April 27, 2014 at 10:27 pm said:
    
    Hi Helga – I never remove the fruit from the kernels – I should imagine that it must be very difficult. Sorry I couldnt help you.
    
    LikeLike
Pingback: 5 Amazing trees: A guide for beginners | Africa Geographic Magazine Blog
Laverne on January 21, 2013 at 1:27 pm said:

Do you throw the left over fruit away or does the clean cloth just collect the skin and seed pod?

LikeLike

Reply ↓
- Slowvelder on January 21, 2013 at 8:57 pm said:
  
  I put the left over fruit on my compost
  
  LikeLike
  
  Reply ↓
  - Cynthia on January 28, 2014 at 4:39 pm said:
    
    Hello there. Thought you would like to know. If you leave the used fruit in the sun to dry out, the nuts are very very delicious!!!
    
    LikeLike
  - Slowvelder on February 1, 2014 at 7:56 pm said:
    
    Thanks Cynthia – yes the little kurnels are wonderful – they also make marula oil from these
    
    LikeLike
Pingback: Five amazing African trees « Bush-bound Girl
Rose Robinson on February 18, 2013 at 1:39 pm said:

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

LikeLike

Reply ↓
- Slowvelder on February 27, 2013 at 12:25 pm said:
  
  You will find the juice one written as a marula beer recipe on this site – mine tastes just like juice as I do not ferment it for long at all.
  
  LikeLike
  
  Reply ↓
Rose Robinson on February 18, 2013 at 1:42 pm said:

one more tip – marula jelly makes a great mint sauce just add apple cider and mint and cook up

LikeLike

Reply ↓
- Slowvelder on February 27, 2013 at 12:25 pm said:
  
  Great tip thank you!
  
  LikeLike
  
  Reply ↓
Marie on February 20, 2013 at 3:46 pm said:

Thanks heavens for this recipe 🙂 I looked all over the place for mine…and suddenly I found this perfect described one!

LikeLike

Reply ↓
- Slowvelder on February 27, 2013 at 12:25 pm said:
  
  So glad you liked it 🙂
  
  LikeLike
  
  Reply ↓
Hermann on March 5, 2013 at 9:09 pm said:

If it is cooked to a toffee, eat it as a toffee because adding water etc etc will never ever change it to a jelly again.

LikeLike

Reply ↓
- Slowvelder on March 18, 2013 at 11:40 pm said:
  
  haha good tip I think
  
  LikeLike
  
  Reply ↓
Richard on March 17, 2013 at 3:30 pm said:

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?

LikeLike

Reply ↓
- Slowvelder on March 18, 2013 at 11:38 pm said:
  
  You would need to use fruit that contains pectin or add pectin powder – then it should work
  
  LikeLike
  
  Reply ↓
Nom on March 29, 2013 at 7:29 pm said:

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.

LikeLike

Reply ↓
Jacqui von Loggenburg on April 24, 2013 at 1:26 pm said:

Hi There I would like to buy Marula Jam/Jelly, any idea where I can buy it ?

LikeLike

Reply ↓
- Slowvelder on May 8, 2013 at 8:37 pm said:
  
  There are many stores that sell it around here. Where are you situated?
  
  LikeLike
  
  Reply ↓
Kganetso Tlhalerwa on May 9, 2013 at 4:15 pm said:

we selling marula jam to government schools here in Gabane Botswana.You can buy from us if you interested.

LikeLike

Reply ↓
Pingback: Five amazing African trees | Bush-bound Girl
langtonmasamba on March 3, 2014 at 1:12 pm said:

Reblogged this on langtonmasamba's Blog and commented:
want to make this

LikeLike

Reply ↓
Jan Lowe on April 24, 2014 at 1:51 pm said:

I followed your recipee to the letter and boiled rapidly for about 35 minutes at which stage I did the “wrinkle test” which worked. I found at that stage that the product was a sticky fluid and not a “jelly” as I expected. The product tastes wonderful and has a “fresh honey” colour.

LikeLike

Reply ↓
Joria Smuts on May 26, 2015 at 12:29 pm said:

How or where can I order Marula Jelly Jam?

LikeLike

Reply ↓
- Slowvelder on July 8, 2015 at 6:41 am said:
  
  Its available at many lowveld home industry and farm stalls
  
  LikeLike
  
  Reply ↓