Small Jujubes with Osmanthus
Distinctly flavored jujubes glazed in osmanthus sugar syrup, ideal for serving with wine or tea.
Ingredients
Miyun small jujubes
500 g
white sugar
250 g
osmanthus (to mix in; original recipe uses osmanthus water)
20 g
Instructions
1
Step 1
Wash the small jujubes, pick out any wormy ones, and soak in water for 6-8 hours. Place a pot over heat, add clear water and bring to a boil, then add the small jujubes and cook for 30 minutes. When the jujubes darken in color and plump up (nearly cooked), add the white sugar and continue cooking, but switch to low heat.
2
Step 2
When the syrup becomes thick, continuously toss the pot by hand (do not use a spatula or spoon to prevent breaking the jujube skin).
3
Step 3
Once the sugar syrup has completely coated the small jujubes, remove from heat, let cool, evenly combine with the osmanthus water, and serve.
