The versatile jujube can often substitute for apples, pears, plums, or figs in recipes that call for them. Meanwhile, try this jujube treat.
For every quart of peeled fruit, make syrup of:
3 c. sugar
1 c. vinegar
1/2 c. water
1 tsp. cinnamon
1/2 tsp. cloves
Cook fruit in syrup until done and allow to remain in syrup overnight. Reheat syrup and fruit to boiling. Pack fruit in jars while hot, cover with boiling syrup to with 1/4 inch of top and process in a boiling water bath for 15 minutes to seal. Serve chilled.
From the August 1988 issue.