We have two morula trees in our back yard, a male one and the female one above, just next to my office. As I sit here writing every once in a while I'll get a big fright when one of the morula fruit fall on the roof with a much bigger sound than its size would predict. The tree is prolific and for years I've been wondering what to do with all of the fruit. I searched for a recipe for morula jam but never found one. This year I decided to try my luck and I was so pleased with the result. I thought I'd record my results here for other people.
1. Collect the morula fruit from the ground.
2. Wash them a few times.
3. Put them in a pot with water and boil. Boil them for a long time. I boiled mine for about two hours. Until the skins break open.
4. Let them cool down. Then mash them up with a potato masher.
5. Now strain the mixture. You want the liquid not the seeds and skins. If the mixture is too thick you can add water. It makes no difference how much water you add.
6. Add water to the mixture. For the amount I used I added 4 cups of golden brown sugar. The best way to know if the sugar is enough is to taste it. You can also experiment and add cinnamon and ginger which is very nice, even some lemon juice.
7. Boil the liquid again. By trial and error I discovered if you boil the mixture until it is jam consistency, when it cools you will have made morula sweets, which is a problem if you have now poured it into a jar. (for morula sweets pour it out on a cookie tray and when hard cut into cubes, can be rolled in sugar). To get jam, stop boiling when it is apple sauce consistency. I have to admit though that this part is the tricky part. But it is reversible. If you cook too long, pour in the jar and then it cools and you find it has become solid like sweets you can heat the jar and pour the whole lot back in a pot. Add water and heat again.
8. When cool pour into sterilised (boiled) jars and VOILA!!! It tastes a bit like apricot jam but wilder and with more flavour. And who doesn't want to be wilder???