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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
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
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.
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
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