Jujube Recipes

Becky's Favorite Jujube Recipe

Quick, Easy, Sweet and Filling

6-12 Jujube fruits (2-4 oz.), sliced and pitted
1 onion, chopped
1/4 pound Mushrooms, sliced
1/4 pound butter
1/2 pound Meat
(goat, lamb or chicken optional), cubed (pre-cooked to personal taste)

Saute onions with butter until they begin to soften, add sliced Jujubes. Cook until jujubes begin to crisp on medium to low heat stirring often (be careful not to overcook as jujubes are delicate and burn easily). Add mushrooms.
Cook mixture until mushrooms are soft. (or saute mushrooms seperate and then add to mix.) Add precooked meat. Cook on low flame, stirring occasionally for 5 minutes.
Serve over Rice or Quinoa.

Following is one recipe taken from USDA publication B-1215 (date unknown) entitled
"Methods of Utilizing the Chinese Jujube."

Jujube Butter

6 pints jujube pulp
1 teaspoon nutmeg
1/2 teaspoon cloves
2 teaspoons cinnamon
5 pints sugar
1/4 pint vinegar
1 lemon

Boil fruit until tender in sufficient water to cover it. Rub cooked fruit through a sieve or colander
to remove the skin and seeds. Cook slowly until thick, put in jars, and seal while hot.

Jujube Cake

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1/2 pound Dried jujubes
2 tablespoons Ginseng powder
1/2 pound Glutinous rice flour

Knead the jujube with the glutinous rice flour, add Ginseng. Make dough
into any form of large biscuit, place in biscuit molds. Steam cook for 5 to
10 minutes. Cakes should be very soft but keep their shape.

From "The Ginseng Book", Louise Veninga, Ruka Publications, 1973.