Marula Jelly Recipe from Zimbabwe
- The Rainbow Team
- Feb 19, 2015
- 2 min read
2kgripe marula fruit
150g sugar per 100ml fruit pulp (typically about 3.5kg)
Marula Jelly Preparation:
Method:
Wash and dry the fruit then take a sharp knife and make an incision around the centre of each one.
Place in a preserving pan then pour over enough cold water so that it covers the fruit by 5cm.
Bring to a rapid boil and continue boiling until the liquid has reduced to 1/3 its original volume.
Take off the heat and pour the mixture into a jelly bag.
Set aside to drain naturally over night (do not press down on the fruit pulp or the jelly will become cloudy).
The following day, measure the volume of the fruit pulp.
Pour this into a pan and for every 100ml add 150g or sugar.
Stir the fruit pulp and sugar together then bring to a boil and boil rapidly for 15 minutes. At this point, test for setting.
Take a saucer that has been chilled in the refrigerator and add a teaspoonful of the jam mixture.
Leave for three minutes then gently touch the surface of the jam.
If the surface wrinkles then the jam is ready. If not, continue cooking for 15 minutes more then test again.
When the jam is ready, ladle or spoon into newly-sterilized jars and secure the lids on top. Set aside to cool before labelling and storing.
It is best to store for at least 2 weeks before opening to allow the banana mixture to mature.
If you are using a number of small jars, you will not be able to sterilize them all at the same time.
Just add another batch of jars to the hot water pot when the first lot of jars have been filled.
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