Jujube Purée

Main Ingredient
Recipe Seasonality
  • 1 pound jujubes, as ripe and brown as possible
  • 3 cups water

Boil jujubes for 45 minutes to an hour until soft. Let cool for 20 minutes. Peel and pit the jujubes. Blend in a food processor until smooth. 

Place mixture in a sauté pan and fry with a small amount of oil until it reduces to a thick paste. Refrigerate and freeze. Use in tea or yogurt.

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