Photo: Adolphus Ypey, Public domain · source
Dried · From Bladwijzer
Dried jujubes
- Makes: ± 200 g
- Time: 15 min + 12–24 hrs drying
- From: Jujube
Ingredients
- 500 g ripe, reddish-brown jujubes
- a rack or a baking tray lined with baking paper
Method
- Rinse the jujubes, pat them dry and set aside any damaged fruits to eat fresh.
- Prick each fruit a few times with a fork or make a shallow cut lengthways: that way they dry faster.
- Spread them in a single layer on the rack or tray and dry them in the oven at 50–60 °C with the door ajar for 12 to 24 hours, until they are dark reddish-brown, wrinkled and chewy like a date. Without an oven it takes 2 to 3 weeks in a warm, airy place; turn them regularly.
- Let them cool completely and put them in a tightly closed jar. Eat them like dates and spit out the stone, or use them in tea, muesli, rice or stews.
Storing: A year in a closed jar, somewhere cool and dry. If you see moisture in the jar, dry them a little longer.