Prep 45 mins
Cook 15 mins
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."
- 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
- 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.
Very Tasty! I have made apple and pear butters before as well. This one is very similar, but has it's own unique flavor. I only used half the sugar, and found it to be just fine.
I used the recommended amount of sugar, which turned out to be a terrible mistake. The sugar dominates this to the point where I can hardly taste the jujubes.