RECIPE | Marula jelly
Delicious served with game, any roast or cold meat, this Marula jelly is also excellent with cheese and biscuits and good on toast too
10 March 2019 - 00:00
At least 5kg marula fruit - a mix of ripe and green fruit for the higher pectin content
- Wash the fruit and use a sharp knife to pierce. Place in a large container, cover with water and soak overnight.
- Drain, place the fruit in a pot, cover with fresh water and boil for 15-20 minutes.
- Place a couple of saucers in the freezer to check for setting point of the jelly later.
- Strain the fruit and juice through a muslin cloth into a bowl, retaining the liquid.
- Measure and place in a large clean pot and add an equal amount of sugar, by volume, as the liquid.
- Add juice of 1 lemon per 1 litre of juice.
- Bring to the boil stirring to dissolve sugar first and continue till setting point is reached. To test, drop a spoonful onto a cold saucer, one of the three you put in the freezer. If it doesn't run and wrinkles when you push your finger through it, it's ready. If not, keep boiling and test again.
- Pour into sterilised jars, then seal. Store in the fridge once opened.