Maple Jujubes

Maple Jujubes
  • 3 cups
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2 cups
    (500 mL)

    orange juice

  • 1 cup
    (250 mL)

    Maple syrup

  • juice from one fresh lemon

  • 1/2 cup
    (125 mL)

    maple sugar

  • 1 tsp.
    (5 mL)


  • 6

    of gelatine

  • 3/4 cup
    (190 mL)

    cold water

  • 3 Tbsp.
    (45 mL)

    maple sugar


In a thick bottom casserole, combine orange juice, maple syrup, lemon juice and maple sugar and bring to a boil. Boil for 5 minutes. Add butter and continue to boil for 4 minutes. Dissolve the gelatin in water and add to the hot mixture. Remove from heat and transfer onto a cookie sheet. Refrigerate for 30 minutes. Once set, cut the jelly into pieces to form jujubes. Let them rest in room temperature for 48 hours on a grilled surface, then coat with maple sugar. Keep in a cool and dry place, such as the pantry.

Source: Féd. des producteurs acéricoles du Québec