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Jujube Cake 1 cup sugar 1/2 cup butter 2 cups dried, minced jujube 1 cup water Bring these to a boil then set aside to cool 2 cups wheat flour 1 teaspoonful soda 1/2 teaspoonful salt Sift these together then add to the above mixture. Bake at 325° F Candied Jujubes Wash about 3 pounds dried jujubes; drain and prick each several times with a fork. In a kettle bring to a boil 5 cups water, 5-1/2 cups sugar, and 1 tablespoon corn starch. Add the jujubes and simmer, uncovered, stirring occasionally, for 30 minutes. Cool, cover, and chill overnight. The next day bring syrup and jujubes to a boil and simmer, uncovered, 30 minutes. With a slotted spoon lift jujubes from syrup and place slightly apart on rimmed pans. Dry in oven, or in sun for about 2 to 3 days. Check fruit frequently and turn fruit occasionally until the jujubes are like the dates ones sees in the market.
Jujube Syrup Boil syrup remaining from the Candied Jujubes, uncovered, until reduced to about 2 cups. Use over pancakes and waffles. Store in the refrigerator. Other uses: Substitute the dried jujube wherever recipes call for raisins or dates. Dried jujubes are a wonderful snack that can be prepared without the use of any preservative as is so commonly needed for other dried fruits. This recipe is rated ***Buy a Handy Recipe card for this recipe E-mail this Recipe  |
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