JUJUBES

Top : Tree from which jujube fruit grow, and above

dried jujube fruit

A prickly tree of the buckhorn family, with the unlikely name of the zisyphus, is the bearer of a plum like fruit with the even more unlikely name of the jujube. In the early part of the 19th century the juice of this fruit was used to flavour little gelatine lozenges, today the jujube is simply a fruit gum.

Preparation time : 30 minutes

Setting time : 24 hours

Makes : 700g (about 1 1/2 lb)

INGREDIENTS

175g (6 oz) dried apricots soaked overnight

OR

350g (12oz) fresh or frozen blackcurrants

275/300ml (1/2pt) water

450g (1lb) granulated sugar

50g (2oz) gelatine

150 ml (1/4pt) warm water

2 teaspoons lemon juice

FOR DECORATION

a little caster sugar

METHOD

1. Cook the apricots in 275/300ml (1/2pt) water until they are soft then sieve or liquidise them.

This will yeald approximately 275/300ml (1/2pt) thick puree. If you are using frozen

blackcurrants, put them un thawed without water until they are soft, and sieve and liquidise

them in the same way as the apricots.

2. Return the puree to the saucepan, add the granulated sugar and heat gently till it dissolves.

3. Meanwhile put the gelatine in a bowl containing 150ml (1/4pt) of warm water and place the

bowl over a saucepan filled with boiling water. Place the pan over a low heat until the gelatine

has dissolved.

4. Stir the gelatine and then the lemon juice into the sugar syrup.

5. Rinse a 18cm (7in) square sandwich tin under a cold tap and strain the mixture into it. Leave

the mixture to set overnight.

6. Cut into squares with a hot knife and toss the jujubes in caster sugar.

7. Serve in paper sweet cases and serve quickly as they do not store well.