The versatile jujube can often substitute for apples, pears, plums, or figs in recipes that call for them. Meanwhile, try this jujube treat.
6 pints jujube pulp
5 pins sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves juice and grated peel of one lemon
1/2 c. lemon
To make the pulp, boil peeled fruit until tender in just enough water to cover. Press the pulp through a colander to remove seeds. Mix with the other ingredients and cook slowly - to avoid scorching - until thick. Fill jars to with 1/4 inch of top and process in a boiling water bath 15 minutes.
From the August 1988 issue.