Jujubes or Candied Fruit Jelly

Everyone loves these soft jelly-like fruit candies called jujubes but did you know it is very easy to make your own? The best part is you don't need many ingredients either.

Course Dessert

Cuisine American, Anglo-Indian, East-Indian

Keyword candied jelly, fruits, gummies, Jelly, jujubes

Prep Time 5

Cook Time 5

Resting time 15

Total Time 25

Servings pieces

Calories 69kcal

Cost $5

Equipment

Saucepan
Spatula
7-inch square baking pan

Ingredients

500 ml Fruit Juice orange, strawberry, mango
200 grams Sugar
60 grams Gelatin
90 ml Water
1 tsp Flavorings
2 drops Color optional

For Coating

50 grams Castor sugar for coating

US Customary - Metric

Instructions

Pan - Lightly oil a 7-inch square pan - set aside
Gelatin - Soak the gelatin in water for 5 minutes
60 grams Gelatin, 90 ml Water
Dissolve - In a saucepan combine the juice, sugar, and soaked gelatin mixture. Stir on medium heat until the sugar and gelatin are dissolved. Reduce the heat and simmer for 5 minutes.
500 ml Fruit Juice, 200 grams Sugar
String consistency - Simmer until you reach a two-thread consistency. Add the flavorings and color.
Pro tip - To know when it's done lift some on a spoon it will pour into threads and makes small triangles on the edge of the spoon
1 tsp Flavorings, 2 drops Color
Scum - Remove from the heat and let rest for 15 minutes. This will cool the scum on the top. Remove the scum from the top so you have a clear jelly mixture at the bottom.
Set - Pour the mixture into your prepared oiled baking pan. Leave the jelly to set overnight or at least 8 hours at room temperature
Pro tip - If the mixture has cooled too much warm it gently until it is pouring consistency again.
Unmold - Then carefully pick the slab of jello from the pan onto a sugar-dusted surface. Coat generously with sugar to prevent sticking.
Cut - Grease the blade of a knife with oil and cut it into squares. I cut the slab from one side into strips then each strip into squares. Coat each jujube with sugar.
Pro tip - the sugar will prevent the candy from sticking to each other.
50 grams Castor sugar
Storage - These will keep at room temperature for a few days

Notes

If the jujubes are soft after 8 hours means that you did not cook them long enough. You can place it back in the saucepan and cook again
If you have cooked it long and it still does not set means your gelatin is not of good quality
Use different juices and flavor combinations to create more variety
You can even layer colors by simply making a new batch (new color) and pouring it over the previous layer. Once you have made the layers - cool then cut them into squares.

Variations

strawberry puree or juice to make strawberry jujube (strawberry extract - pink color)
Mango juice for mango candy - yellow color
Grape juice for grape candy - violet color
Pineapple juice for pineapple candy - yellow color
Orange juice for orange candy - orange color
Add some lemon juice to water for lemon jujubes - yellow color

Nutrition