Content
Jujube is one of the most useful plants on earth. Eastern medicine considers fruits a panacea for many diseases. Chinese healers called it the “tree of life.” Unfortunately, this is a rare fruit crop in our country; few people know about it. Berries can be eaten not only raw, but also deliciously cooked. Jujube jam retains almost all the beneficial properties of the original product and is an excellent home remedy for seasonal colds and other illnesses.
What are the benefits of jujube jam?
The fruits have several names. Unabi, or Chinese date, is famous for its medicinal and dietary properties. Jujube is not afraid of drought and frosts down to -30 degrees. The vitamin C content in fruits is higher than in lemons. The fruits are also rich in magnesium and potassium. Those who suffer from cardiovascular diseases can eat them in unlimited quantities. Jujube normalizes blood pressure and restores heart rhythm. Traditional medicine knows many other medicinal properties of the plant:
- hypotensive;
- hypoglycemic;
- laxative;
- diuretic;
- soothing;
- choleretic;
- stimulating lactation;
- cleansing.
Jujube fruits cleanse blood vessels and cholesterol, and remove all excess from the body. With their help, you can get rid of waste, toxins, heavy metal salts, excess fluid, bile and cholesterol. We can talk endlessly about the benefits of jujube jam.
How to make unabi jam
Jujube berries are harvested in September. They taste vaguely like an apple, a little bit like cherry plum. They can be sweet and sour, sweet or very sweet. The taste of unabi jam (see recipe with photo) will largely depend on the chosen variety of fruit. In China, where these fruits are grown most, there are about 700 different varieties.
Berries collected or brought from the market must first be sorted, twigs, leaves, and other debris must be removed, and rotten berries must also be disposed of. Then weigh the number of berries indicated in the recipe. Prick each fruit with a fork and you can start making jam.
The scheme is very simple:
- Boil syrup from sugar and water.
- While boiling, pour the berry mixture over it.
- Boil for a few minutes over low heat.
- Let it brew for 7-8 hours.
- Boil the berry mixture again.
- Pour into jars.
Store in a cool place as far as possible from direct sunlight.
Classic unabi jam recipe
Collect jujube fruits and add the same amount of sugar. Pour a little water into the bottom of the pan so that the fruits from below do not burn and do not stick to the walls until the berries release their own juice. You need to cook jujube until it becomes sticky like honey or even thicker.
Ingredients:
- jujube – 2 kg;
- sugar – 2 kg;
- water – 50 ml.
So, sprinkle the fruits with sugar and cook as usual jam over low heat for about 1.5 hours. The berries are obtained in a thick syrup, as if in honey.The output should be about 3 liters of jam. Pour the hot mass into clean, sterile jars and roll up.
Delicious jujube jam with cinnamon
There are different options for making jujube jam. One of them with the addition of cinnamon. These fragrant sticks will not only add a refined note to the taste of the finished dish, but will also help to absorb glucose more efficiently, prevent a sharp increase in blood sugar levels, and also reduce the likelihood of new fat deposits in the form of additional folds on the body.
Ingredients:
- berries – 1 kg;
- granulated sugar – 0.8 kg;
- citric acid – 10 g;
- water -0.5 l;
- ground cinnamon - on the tip of a knife.
Remove the stems from the berries, rinse and dry. Blanch for about 5 minutes. Boil the sugar syrup and pour it over the fruit while still boiling. Leave for 5 hours, no less. Then simmer over low heat for 20 minutes, add cinnamon, citric acid, and keep on the stove for another 5 minutes.
Candied unabi jam with honey
To impart a unique aroma, taste and valuable medicinal and nutritional properties, jujube jam can be prepared in honey. To do this, wash the berries and prick them with a wooden toothpick in several places, so that they do not crack when they fall into the boiling syrup.
Ingredients:
- fruits – 0.75 kg;
- sugar – 0.33 kg;
- honey – 0.17 kg;
- water – 0.4 l.
Leave the berries overnight in the syrup for soaking. In the morning, bring the mixture to a boil for 5 minutes, then leave again for 8 hours. Then boil the jam again for a few minutes, add honey and boil to the required consistency.
Seedless jujube jam
To make jujube jam, it is better to take slightly unripe fruits.
Ingredients:
- berries – 1 kg;
- sugar – 0.8 kg;
- water – 1 l.
Pour hot sugar syrup over the chopped fruits and simmer for a few more minutes. Leave for 7 hours, then remove the seeds and grind the fruit pulp in a blender. Bring the berry mass to a boil and keep on fire for 5 minutes.
How to make unabi jam in a slow cooker
Place the berries in a pressure cooker. Pour sugar on top and mix everything well with a silicone spoon. Close the lid and set the timer for 15 minutes.
Ingredients:
- jujube – 2 kg;
- sugar – 1.2 kg.
After the sound signal indicates the end of cooking, wait 10 minutes until the pressure decreases slightly. The jam can be taken out and poured hot into pre-prepared jars. The output should be 3 cans of 3 liters each.
How to store jujube jam
Jujube can be prepared for the winter in different forms, for example, dried, frozen, pickled, prepared compotes, jam. In order for the twists to be stored all winter, you must follow a number of recommendations:
- canning jars must be sterilized and dried; jam should not be poured into wet containers;
- the most suitable container volume for storing jam for the winter is 0.5 liter jars;
- To prevent the jam from becoming moldy, add lemon juice or acid to it;
- The denser the consistency of the jam, the longer it will be stored.
Properly cooked and preserved jam can be stored for a very long time at room temperature. A suitable place could be a storage room, basement, cabinet on an insulated balcony.
Conclusion
Jujube jam is a tasty and healthy accompaniment to tea. Its use will serve as an effective prevention for many diseases, strengthen the immune system, and become a source of vitamins and microelements during the cold winter period.
