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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Don’t laugh, but I have never heard of Marula. What does it taste similiar to?
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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.””
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Any chance that I’ll find this offered in a store or restaurant during my visit. It looks delicious.
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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.
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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.
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Thank you eremophila 🙂
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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?
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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
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I am going to try it, I have got so many marula fruits in my garden this year 🙂
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yeah I have a ton of them too 🙂 Hope you enjoy the jelly.
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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.
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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.
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Thanks will try that.Hope it works.
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Very nice. I always thought it had alcohol like effects.
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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!
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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.
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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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I make it myself during marula season and will be glad to send you some next summer.
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Oh! That is amazing! I am overwhelmed! Gratitude!
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Just contact me and remind me ok?
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Ok! I will! When is marula season? 🙂
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from mid summer
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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
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Hi Helga – I never remove the fruit from the kernels – I should imagine that it must be very difficult. Sorry I couldnt help you.
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Do you throw the left over fruit away or does the clean cloth just collect the skin and seed pod?
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I put the left over fruit on my compost
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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!!!
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Thanks Cynthia – yes the little kurnels are wonderful – they also make marula oil from these
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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
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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.
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one more tip – marula jelly makes a great mint sauce just add apple cider and mint and cook up
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Great tip thank you!
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Thanks heavens for this recipe 🙂 I looked all over the place for mine…and suddenly I found this perfect described one!
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So glad you liked it 🙂
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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.
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haha good tip I think
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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?
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You would need to use fruit that contains pectin or add pectin powder – then it should work
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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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Hi There I would like to buy Marula Jam/Jelly, any idea where I can buy it ?
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There are many stores that sell it around here. Where are you situated?
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we selling marula jam to government schools here in Gabane Botswana.You can buy from us if you interested.
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Reblogged this on langtonmasamba's Blog and commented:
want to make this
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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.
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How or where can I order Marula Jelly Jam?
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Its available at many lowveld home industry and farm stalls
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