This jujube spread is made by soaking and simmering dried jujubes until soft, removing the pits, mashing the flesh while leaving the skins behind in a strainer, and reducing the puree in a skillet. It contains no added sugar or oil; the natural sweetness of the dried fruit makes a deep reddish-brown, caramel-like spread reminiscent of dates. Used as a pastry filling in East Asian cuisines, it can also be spread on bread or stirred into oatmeal.
Rinse the jujubes by rubbing them under cold water. Put them in a pot with 700 ml water and leave them to soak.
Bring the jujubes to a boil in their soaking water, then cook for 30 minutes over low heat with the lid slightly ajar. Once the skins have wrinkled and loosened and the flesh separates from the pits when pressed with a finger, remove the pot from the heat. Do not discard the cooking liquid.
When the jujubes are cool enough to handle, squeeze each one with your fingers to separate the flesh from the pit. Discard the hard, pointed pits.
Put the flesh and cooking liquid through a medium-mesh strainer, pressing with a spoon. The thin skins will remain in the strainer, while a thick puree passes through.
Transfer the puree to a wide nonstick skillet and add the cinnamon and lemon juice. Cook over low heat for 15–20 minutes, stirring constantly, until the spread pulls away from the bottom of the pan and gathers into one mound on the spatula. Remove from the heat.
Soak the dried jujubes overnight (8–10 hours) before simmering; this time is not included in the recipe duration. Since the spread contains no sugar, it is not shelf-stable canned preserve. Keep it in a sealed container in the refrigerator for up to 1 week, or freeze it for longer storage.
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