Recipe: Jujube Butter

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  • 4 – 6 cups jujube pulp
  • 1/2 cup brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. grated lemon peel

To make the pulp, boil about 20 fresh jujubes until tender in enough water to cover. Drain and reserve the concentrated water to make Jujube Tea Essence. Transfer the fruit to a colander and press the pulp through to remove seeds and skin. Mix with the other ingredients and blend (preferably in a Vitamix or any blender will do) until smooth and thick. Store in a mason jar for up to a week.

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