Sugar and fruit juices come together in this gummy delight.
We loved them as kids and we still love munching on them as adults. With their delightful assortment of colours and flavours, Jujubes deliver mouthfuls of chewy, tasty fun.
Here are the quick recipes for both the vegetarian and non-vegetarian versions.
Grease 1 jelly tray (or more trays if you plan to make jujubes in many colours) with butter.
Soak 1 tbs Agar Agar powder in 1 cup of hot water for 10 mins to get a thick syrup. Boil 1/2 cup of water. Add 1 cup powdered sugar and keep stirring till the sugar dissolves. Once the sugar has fully dissolved, add the agar agar syrup and keep stirring for 15 mins.
Let it boil, until the it thickens and becomes sticky. Switch off the stove. Add 1 tsp lemon juice and 1/2 cup thick fruit juice. Mix well and pour it into a container and let it set in the fridge overnight.
In the morning cut it into desired shapes and size and roll them in granulated sugar. Keep it in an air tight container.
You can try this one with a variety of fruit purees.
Non – vegetarian
Heat 100 ml water. Add 25 gms gelatine and wait for it to swell up (roughly 8 mins). In a heavy bottomed pan, heat 100 ml plain water and add 200 gms sugar and stir continuously until the mixture turns into transparent syrup.
Add the gelatine mix to the syrup, add 2 tsp lemon juice and mix well. Add 1/2 cup orange/strawberry/grape juice and few drops of the required food colour to the syrup, stir well.
Grease a tray with butter, pour the syrup into the greased mould and keep in the refrigerator for 7 hours.
Remove the jelly from the mould, cut it into tiny candy shapes and roll the pieces in granulated sugar. Set them aside for an hour
Jujubes may be stored in airtight containers in the fridge for a week.
By Christ & Co.