Best Jujube Sweet Pickles Texas Style Recipes
JUJUBE SWEET PICKLES - TEXAS STYLE
Also known as the Chinese date or red date, the jujube is a type of tree native to China. The fruit of the jujube tree is typically reddish in color, and oval or globe-shaped. The fruit reaches up to 2 inches in diameter, with smooth skin and a single stone. The fruit is often dried and used in herbal remedies. Research on the nutritional and culinary uses of jujube fruit, done in the Food Science section of Texas A&M's Horticultural Sciences Department in the 1940s by Dr. Homer Blackhurst, revealed a very high vitamin C content. The versatile jujube can often substitute for apples, pears, plums, or figs in recipes that call for them. From Texas Highways magazine. Try them chilled. Cooking time is sealing time.
Provided by Molly53
Categories Fruit
Time 8h15m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Cook fruit in syrup until done and steep in syrup overnight in the refrigerator.
- Reheat syrup and fruit to boiling.
- Pack fruit in jars while hot, cover with boiling syrup leaving 1/4" headspace; wipe edges of jar, screw on seals and rings and process in a boiling water bath for 15 minutes to seal.
JUJUBE BUTTER
Also known as the Chinese date or red date, the jujube is a type of tree native to China. The fruit of the jujube tree is typically reddish in color, and oval or globe-shaped. The fruit reaches up to 2 inches in diameter, with smooth skin and a single stone. The fruit is often dried and used in herbal remedies. Research on the nutritional and culinary uses of jujube fruit, done in the Food Science section of Texas A&M's Horticultural Sciences Department in the 1940s by Dr. Homer Blackhurst, revealed a very high vitamin C content. The versatile jujube can often substitute for apples, pears, plums, or figs in recipes that call for them. Research on the nutritional and culinary uses of jujube fruit, done in the Food Science section of Texas A&M's Horticultural Sciences Department in the 1940s by Dr. Homer Blackhurst, revealed a very high vitamin C content. Experiments where the seeds were removed and the fruit cooked with water, sugar, and seasonings resulted in a product much like apple butter, and in taste tests with apple butter it was selected as superior. Here is one recipe taken from USDA publication B-1215 entitled "Methods of Utilizing the Chinese Jujube."
Provided by Molly53
Categories Fruit
Time 1h
Yield 1 batch
Number Of Ingredients 7
Steps:
- Boil fruit until tender in sufficient water to cover it.
- Rub cooked fruit through a sieve or colander to remove the skin and seeds.
- Cook slowly until thick, put in jars, leaving 1/2" headspace.
- Wipe rim, cover and screw on bands; process in boiling water bath 15 minutes.
Nutrition Facts : Calories 3937, Fat 1.3, SaturatedFat 0.7, Sodium 17.1, Carbohydrate 1011.3, Fiber 5.3, Sugar 1000.3, Protein 1.1
TEXAS CHRISTMAS PICKLES
These spicy/sweet pickles are a Texas tradition. My mother and I have made these delectable pickles for Christmas every year since I was young. We separate each batch into smaller jars and give them as gifts to friends and family. I would hate to think what would happen if we skipped a year!!
Provided by KIKI810
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT30m
Yield 60
Number Of Ingredients 4
Steps:
- Drain the brine from the pickles and discard. Slice pickles lengthwise, and return them to the jar. Pour in the hot pepper sauce, and add the garlic. Pour in about 1/3 of the sugar. Close the lid tightly. Gently tip the jar back and forth several times to allow everything to mix well. Leave out on the counter at room temperature for about 1 week.
- During the week, add more sugar as the sugar in the jar dissolves. Gently tip the jar back and forth to mix. Continue the process throughout the week, until you have used up all of the sugar. When all of the sugar has been absorbed, pickles will be dark green and crispy. Transfer pickles to smaller sterile jars, and divide syrup between jars. Seal with lids and rings. Store in the refrigerator, and consume within one month.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 47 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 500.7 mg, Sugar 45.8 g
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