Preparation info

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Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Jubjub is one of the confections that I ate as a child while visiting Trinidad and promptly forgot about. On a recent trip back, someone offered me some. Once the jubjub was in my mouth, all the memories that come with taste and smell flooded back and I remembered one of the neighbor children shyly offering me some near the backstairs to my father’s house when I was about ten.

This candy is traditionally made with lime juice, although today, commercially prepared versions make use of many different tropical flavors. I suggest you experiment with clear tropical fruit juices of your liking. Internationally, jubjub is more commonly known as “Turkish delight.”


  • 4 tablespoons (4 envelopes) unflavored gelatin
  • 4 cups sugar, plus extra for coating the cubes
  • 1 teaspoon freshly squeezed lime juice
  • 2 to 3 drops food coloring of your choice


  1. Dissolve the gelatin in 1 cup of water and set aside.
  2. Combine ½ cup of water and the sugar in a pan and simmer until the syrup reaches thread stage, when a candy thermometer registers 215°F. Test by dropping a little syrup in cold water; if it becomes threadlike, it is ready.
  3. Remove the pan from the heat and stir in the gelatin mixture until the gelatin totally dissolves. Add the lime juice and food coloring and mix well.
  4. Wet a 9 x 12 baking dish (I use a spray bottle filled with water) and pour in the gelatin mixture. Refrigerate until firm.
  5. Once the jubjub is firm, cut into cubes and toss in sugar to coat. Store at room temperature in a glass jar or plastic container for up to 2 weeks.