STONESLUCK Marula Jelly
Marula Jelly is routinely served with any type of venison, but it 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 60 minutes or more maintaining the level by keeping the lid on and topping up. Tip: It’s good to include some green fruit as they contain more pectin. Or buy pectin from the Chemist. I recommend buying Pectin, else it might be too runny.
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 i.e. : 1 cup juice – 1 cup sugar
- Heat gently while stirring to melt the sugar
- Add the juice of 1 lemon per litre of juice
- Boil rapidly for about 40 minutes or more 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 30 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 (Lost at least 1 bottle to “overflow”)
- Add Pectin if Gelling is not achieved
- Bottle the jelly in sterilised bottles
- Allow to cool, label and store in a cool place until opening
- Store open bottles in the refrigerator