Grape Jujubes

Name: Grape Jujubes
Yield: Makes about 675 g/1½ lb
Cuisine: American
Ingredients: 400 g/14 oz Concord or Muscatel grapes; 400 g/14 oz Concord or Muscatel grapes; 30 ml/2 tbsp lemon juice; 25 g/1 oz powdered gelatine; 100 g/4 oz/8 tbsp preserving sugar (or granulated (white) sugar with 15 ml/1 tbsp of pectin added); 100 g/4 oz/8 tbsp preserving sugar (or granulated (white) sugar with 15 ml/1 tbsp of pectin added); 100 g/4 oz/8 tbsp preserving sugar (or granulated (white) sugar with 15 ml/1 tbsp of pectin added); 150 ml/¼ pint/⅔ cup water; caster (superfine) sugar, for coating

Preparation info

Makes about
675
g

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

Jujubes used to be common in cinemas in the US, but are seen less often today. They can be made with almost any berry or citrus flavour and it would look lovely to make a few batches using different fruits to create different colours. The preserving sugar helps to set the jujubes and keep them from melting the sugar coating.

Ingredients

400 g/14 oz Concord or Muscatel grapes
30 ml/

Method

Dampen a square 15cm/6in tin (pan) with water and set aside.
Remove the grapes from the stem and place in a heavy pan. Cook over medium heat for 5-10 minutes, or until they burst open and release their juices.
Transfer the grapes and juice to a food processor or blender and blend until smooth. Wash the pan, then strain the purée through a sieve (strai

Energy 721kcal/3076kJ; Protein 23g; Carbohydrate 167g, of which sugars 167g; Fat 0g, of which saturates 0g; Cholesterol 0mg; Calcium 127mg; Fibre 3g; Sodium 96mg