A little-known winter preserve made by slowly cooking whole jujubes in syrup. The fruit, also found in the dried fruit and nut aisle, has a mild apple-like flavor and makes an unusual preserve when fresh.
Wash the jujubes and prick each one several times with a fork.
Bring the sugar and water to a boil to make the syrup, then add the jujubes.
Cook the mixture gently over low heat until the jujubes are tender.
Add the cinnamon and lemon juice, then cook until the syrup thickens. The jujubes are ready when they turn translucent and absorb the syrup. While the preserves are boiling hot, fill sterilized jars and seal them.
Prick the jujubes several times with a fork so they can absorb the syrup; otherwise, they may stay firm on the surface. This recipe contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling preserves, seal, and store in a cool, dark place.
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