Page 131 - Through the eyes of an African chef

Sweet amarula jelly
INSTRUCTIONS
Rinse the fruit well to remove dirt. Score the fruit at the top and bottom, or at the centre, and soak in enough water to cover it in the fridge overnight. Avoid fermentation.
Using a muslin cloth, strain the pulp from the liquid, removing and discarding all fibres from the juice. Warm the sugar in the oven.
In a large saucepan on a low heat, simmer the juice and warm sugar. Cook for about 20–30 minutes, cleaning the scum off the jelly.
Cool and pour the jelly into jars.
INGREDIENTS
1.8kg marula fruit – green and yellow, washed and pips removed
1.8kg granulated sugar
THROUGH THE EYES OF AN AFRICAN CHEF
MAKES ±3KG
PREPARATION 15 MINS SOAK OVERNIGHT COOKING TIME 30–40 MINS
[ chapter eight ] PRESERVES AND FERMENTED bEVERAGES 129