Jubjubes
450g (1lb) Sugar
300ml (½ pint) Water
160g (6oz) Dried Apricots
150ml (¼ pint) Warm Water
50g (2oz) Gelatine
2 tsp Lemon Juice
Caster Sugar
Soak the apricots in water for 12 hours.
Place the apricots and 300ml (½ pint) water in a saucepan and cook until soft.
Liquidise or pass through a sieve to produce about 300ml (½ pint) of purée.
Return the purée to the saucepan, add the sugar and heat gently until the sugar is fully dissolved.
Place the gelatine and warm water in a bowl over a saucepan of hot water, stir until dissolved.
Mix the dissolved gelatine with the apricot mixture, stirring thoroughly.
Strain the mixture into a slightly chilled 18cm (7 inch) baking tray.
Leave in a cool place to set for 8 - 12 hours.
Cut into squares using a hot, dry knife.
Sieve the caster sugar, roll each of the jubjubes in the sugar and place in sweet cases.
Should be eaten reasonably quickly as they do not keep well.
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