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Maple Jujubes https://www.metro.ca/userfiles/image/recipes/jujubes-erable-5822.jpg PT15M PT15M PT30M
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.
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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) butter 6 of gelatine 3/4 cup (190 mL) cold water 3 Tbsp. (45 mL) maple sugar
Maple Jujubes

Maple Jujubes

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Maple Jujubes
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 mL)
    orange juice
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    SAVE $1.61
    TROPICANA REFRIGERATED JUICE 6 X 236 ml, 946 ml, 1.65 - 1.75 L OR IRRESISTIBLES ORANGE JUICE 2.5 L

    TROPICANA REFRIGERATED JUICE 6 X 236 ml, 946 ml, 1.65 - 1.75 L OR IRRESISTIBLES ORANGE JUICE 2.5 L

    $2.88 ea.

    SELECTED VARIETIES

    IRRESISTIBLES ORGANIC ORANGE JUICE

    IRRESISTIBLES ORGANIC ORANGE JUICE

    $3.99 ea.

    1.75 l

    SAVE $2.00
    OASIS ORANGE JUICE, HEALTH BREAK OR SMOOTHIES

    OASIS ORANGE JUICE, HEALTH BREAK OR SMOOTHIES

    $2.99 ea.

    1.65 - 1.75 L SELECTED VARIETIES

  • 1 cup
    (250 mL)
    Maple syrup

  • juice from one fresh lemon
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    JUMBO LEMONS 2 lb PRODUCT OF SPAIN OR SOUTH AFRICA, JUMBO CANTALOUPES PRODUCT OF U.S.A., No. 1 GRADE

    JUMBO LEMONS 2 lb PRODUCT OF SPAIN OR SOUTH AFRICA, JUMBO CANTALOUPES PRODUCT OF U.S.A., No. 1 GRADE

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  • 1/2 cup
    (125 mL)
    maple sugar
  • 1 tsp.
    (5 mL)
    butter
  • 6
    of gelatine
  • 3/4 cup
    (190 mL)
    cold water
  • 3 Tbsp.
    (45 mL)
    maple sugar
Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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