All the Marulas laying around, begging to be made into jam. Marula fruit fall from the tree while still green, then it gets ripe while laying on the ground. All the animals flock to the trees to get their share. There is two tipes of trees, the male and the female.
Now it is a real tedious process in making of the jam. First you have to pick them up. Peel them, the skin is somewhat leathery. The ripe ones skins and pops out easily. The green one are just cut and put into the pot with their skin still on.
Now if your pot is full, you can start boiling the juice and pits. You will get more or less a quarter of juice of the quantity of your pot. I check the pectin by putting a tiny blob into spiritus. If the blob turns into something that resembles a piece of cotton wool, then it is ready. I scoop out the pips into colander so that the juice can seep through. I usually leave this overnight to get out as much juice as I can.
The juice has to be strained through a cheese cloth until it runs through without hesitation. Put the strained juice into a thick based pot. For every two cups of juice you will need one cup of sugar. Boil and stir ever so often! scoop off the foam that accumulates on top. As soon as the juice turns into a dark red brown color and it sets some on your stirring spoon, it should be ready to spoon into clean hot bottles. Fill up your bottles and put the lid on immediately.
Enjoy your Marula jelly, on meat, on bread on ice cream!
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