Jujubes
Ingredients
Directions
Make the jelly
Soak the gelatine in a large basin of water until soft.
Boil sugar, water, and glucose to 280°F (140°C).
Add the soaked gelatine, flavouring, and colouring.
Let it simmer until the gelatine is dissolved.
Pour the mixture into a shallow tin.
When cold, cut into fancy shapes or squares.
Coat and dry
Melt a little gum arabic.
Place about 2 teaspoons in a bowl.
Stir the jujubes in.
Turn them while damp onto granulated sugar, dusting them thickly.
Shake off the loose sugar.
Dry the jujubes on wire trays.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gelatine
- Sets the mixture into a firm, chewy jelly once it cools.
- Loaf sugar
- Provides sweetness and the bulk of the body, and helps the jelly set firm.
- Glucose
- Inhibits crystallisation, keeping the jelly smooth and tender rather than grainy.
- Gum arabic (in the method)
- Makes the coating tacky so the granulated sugar sticks to the jujubes.
The step that matters
Boil sugar, water, and glucose to 280°F (140°C).. This temperature concentrates the syrup so the jelly sets firm when cool. Boiling too short or too long changes the final texture, making it too soft or too hard.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.