Makes
24

Cooking

10min

Skill level

Mid
By
Average: 2.7 (42 votes)
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Ingredients

300 g frozen raspberries, thawed
800 g caster sugar
3½ tbsp (49 g) powdered gelatine
2½ tbsp glucose syrup (see Note)
white sugar, to coat

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

This recipe is for raspberry jubes using frozen raspberries. Ripe strawberries can also be used.

You will need to begin this recipe 1 day ahead.

Combine raspberries, 1 tbsp sugar and 125 ml water in a small saucepan over medium heat. Bring to the boil, then remove from heat. Press raspberries through a fine sieve. Reserve liquid and discard solids.

Using a fork, whisk gelatine with 125 ml boiling water in a small jug until gelatine dissolves.

Place reserved raspberry liquid, remaining sugar, glucose and 500 ml water in a large saucepan over medium heat. Cook, stirring constantly, until sugar dissolves. Bring to the boil and cook for 10 minutes or until liquid reaches 116˚C on a sugar thermometer. Remove from heat. Add gelatine mixture and stir to combine.

Pour into a greased loaf pan and refrigerate overnight. Using an oiled knife, cut into 24 pieces. Toss in sugar to coat. Store for up to 2 weeks.

Note
• Glucose syrup is from health food shops and major supermarkets.
• Fruit leather strip is available from delis.

Variations

Chocolate-coated jujubes
Dip uncoated fruit jujubes in 400 g melted dark chocolate. Leave to set for 30 minutes on a wire rack set over a tray.
Fruity jujubes
Follow recipe to the end of Step 3. Cut fruit leather strip (from delis) to cover base of pan. Continue recipe from Step 4.

Pandanus jujubes

As seen in Feast Magazine, Issue 17, pg46 and 55.

Photography by Dieu Tan