The Marula Fruit

MozamJam

It is nearly March, and this is when the marula trees begin to drop their ripe fruit to the ground. Marula fruit is small and yellow, about the size of a wild plum, and when the fruit ripens, the ground beneath the trees becomes a sticky carpet of ripe, rotten, and fermenting fruits. The fruit is sweet and tasty, and this sugary, fermented sea under the trees draws animals of all kinds, leading to its reputation for causing drunkenness amongst the wildlife. Here, the only wildlife I have seen going after the fruit are the cheeky vervet monkeys…

During Covid lockdowns, when we struggled to get any business due to the dearth of tourists, my friend Polly and I decided to use these fruits to make jam. She started off experimenting at her house on Benguerra Island, and soon enough I was dragging Jay outside with a cooler box on collection missions as well. We collected as much fruit as we could and then brought it home, eager to search up jam recipes.

Step one was to make a cut in each fruit and let them soak overnight. Then, on to commence the boiling process.

Diligently cutting each and every fruit. This first batch was just for us; we moved into a big clean kitchen for future jam making!

Here are the cut and soaked fruits, ready to be boiled with some lemons; these will help ensure that the jam sets properly. Adding in a few of the less ripe, green marula fruits has the same effect.

The marula fruits boiling merrily away.

After boiling comes straining, and we are left with the juice. Then, just mix in the sugar and lemon juice, and boil some more!

Of course, there is a bit more art to it, but that’s the basic idea. Once we had tested out a few different batches, Polly and I decided that we may be on to something; what if we could make this a business? After all, there wasn’t much else going on with no tourists in sight.

We quickly set about designing labels and brainstorming names, deciding after much debate on MozamJam. We added a few more flavors, and soon the jam was selling in the local grocery store.

The business was short-lived; once the lockdown ended and we got back to our usual busy-ness, making jam seemed like an overly time-consuming prospect. Rather than making jam in bulk, I now only occasionally make it for friends and family. But, the experience was a great one, and the jam making was therapeutic during the hectic times!

Have you tried making jam with seasonal local fruits around you? If not, this could be the time to try! If so, share in the comments: what kinds?