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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


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.

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