hardlikearmour is a trusted home cook.
There's a recipe for "confiture de vieux garçon" aka rumtopf in Diana Henry's salt sugar smoke and I suspect it would work for jujubes. Gist of the recipe is to wash and gently dry the fruit, remove pits, spread a layer on a large sheet try and sprinkle with sugar (half the weight of the fruit's worth), toss, let sit for about an hour. Transfer to a large jar, and cover completely with alcohol (she recommends rum, kirsch, or brandy). Put a saucer on the fruit to keep it submerged and cover the whole assembly with plastic wrap then a lid. Store in a cool dry place and let sit for at least a month. You can add additional fruit (treated the same way) along the way, just don't stir & add extra alcohol as needed to keep everything submerged.
Please enter a valid email address.
Well played. You deserve a cookie.
This is music to our ears
Do Less, Get More (Hooray!)
40 Recipes to Kick Off Your Grilling Season
The Story of Patel Brothers
What's Trending from New York Design Week
4 Whip-Smart Recipes
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)