Jujube Jam Recipes

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JUJUBE DATE JAM



Jujube Date Jam image

Provided by Jeanette

Categories     sauce

Number Of Ingredients 3

6 ounces dried jujube dates
1/2 cup sugar
1 cup water

Steps:

  • Cover jujube dates with water and soak overnight. Cover with wet cloth to keep dates submerged in the water.
  • Place rehydrated dates in Instant Pot or pressure cooker. Add sugar and 1 cup water. Cook at high pressure for 7 minutes. Natural release 10 minutes then quick release pressure. Let dates cool.
  • Remove pits from dates. Place in a food processor with any remaining liquid. Process until smooth. Strain pulp. This should yield about 11 ounces of jujube date puree/jam.

Nutrition Facts : Calories 78 kcal, Carbohydrate 20 g, Sodium 1 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

JUJUBE JAM



Jujube Jam image

Here`s your jujubes, here`s your recipe - let`s see if you can make a jam as tasty as ours.

Provided by Elena Todorova

Categories     Jam

Time 6h30m

Number Of Ingredients 2

jujubes - 4.5 lb (2 kg)
sugar - 8 lb (3.5 kg)

Steps:

  • Wash the fruits, remove their pits and halve them. Heat the sugar with 4-5 cups water and boil on low heat until sugar dissolves completely and you obtain a sugar syrup.
  • Pour 1/2 the syrup over the fruits and boil them on low heat about 1 hour. Let the mixture sit for at least 6-8 hours, then add the remaining syrup and boil to the desired thickness.
  • Distribute the syrup into dry jars, close them and flip over while still hot.

JUJUBE BUTTER



Jujube Butter image

Also known as the Chinese date or red date, the jujube is a type of tree native to China. The fruit of the jujube tree is typically reddish in color, and oval or globe-shaped. The fruit reaches up to 2 inches in diameter, with smooth skin and a single stone. The fruit is often dried and used in herbal remedies. Research on the nutritional and culinary uses of jujube fruit, done in the Food Science section of Texas A&M's Horticultural Sciences Department in the 1940s by Dr. Homer Blackhurst, revealed a very high vitamin C content. The versatile jujube can often substitute for apples, pears, plums, or figs in recipes that call for them. Research on the nutritional and culinary uses of jujube fruit, done in the Food Science section of Texas A&M's Horticultural Sciences Department in the 1940s by Dr. Homer Blackhurst, revealed a very high vitamin C content. Experiments where the seeds were removed and the fruit cooked with water, sugar, and seasonings resulted in a product much like apple butter, and in taste tests with apple butter it was selected as superior. Here is one recipe taken from USDA publication B-1215 entitled "Methods of Utilizing the Chinese Jujube."

Provided by Molly53

Categories     Fruit

Time 1h

Yield 1 batch

Number Of Ingredients 7

6 pints chinese jujubes
5 cups sugar (more, to taste)
2 teaspoons cinnamon
1 lemon
1 teaspoon nutmeg
1/2 teaspoon clove
1/4 pint vinegar

Steps:

  • Boil fruit until tender in sufficient water to cover it.
  • Rub cooked fruit through a sieve or colander to remove the skin and seeds.
  • Cook slowly until thick, put in jars, leaving 1/2" headspace.
  • Wipe rim, cover and screw on bands; process in boiling water bath 15 minutes.

Nutrition Facts : Calories 3937, Fat 1.3, SaturatedFat 0.7, Sodium 17.1, Carbohydrate 1011.3, Fiber 5.3, Sugar 1000.3, Protein 1.1

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