Jujube, Khmer name: Putrea (ពុទ្រា) Ziziphus Jujuba Mill. China ... ... at least I think thats what they are! Any other IDs on this delicious local fruit? I bought 1 kg. of each kind of fruit (one sweet and one not-so sweet) for $3/kg. They were freshly picked and yummy. Something like Apricots and Nectarines from back home. So I decided to try processing them into a Jam or Butter. Heres how: Putrea Butter ↠ Take stems off. ↠ Wash in hot soapy water. ↠ Rinse well. ↠ Cut off dark spots. ↠ Put in pot with 2 mugs (~2 cups) of bottled water. Might have been too much? Will it be too runny? ↠ With lid on, cook slowly until submersed in liquid. ↠ Stir frequently. ↠ Mash with potatoe masher and, with lid off, simmer down to ~ half the original volume. ↠ Allow the butter to cool. I did overnight in the fridge as I was tired and it was dark. ↠ Sieve through a clean (red plastic mesh) vegie bag. Ring out as much liquid as reasonably possible. ↠ Pull the seeds from the skins and compost them. ↠ Return skins to the pulp. ↠ Blend until smooth. Opps! I missed one seed. I looked on line. This is a Chinese medicinal fruit. I sure hope its not a poisonous seed! ↠ Return to pot and reheat to boiling point. Watch you dont burn the bottom: stir it! ↠ Add seasonings if desired. (ie. cinnamon, nutmeg, allspice, salt, sugar, etc.) I added nothing! ↠ Can the butter. ≻ Now you must be very careful to maintain strict cleanliness. ≻ Wash in hot soapy water all tools, work surfaces, jars and lids: funnel, ladle, spatula, fresh dish cloth. ≻ With heat still on; ladle butter through funnel into jars to about 1 cm from the rim. Do not get butter on the rim. If you do, wipe with clean hot cloth. Pour slowly so as not to splash onto rim! ≻ Work quickly! ≻ Put lid on tight and place jar out of draft on an insulated surface to cool. ≻ Continue with heat on until all the butter is in jars. (I used ~450 ml peanut butter + jam jars.) ↠ Whew! Its done! Now its clean up time! And time for toast and Putrea Butter! Yumm #1 Photo:The beginning of the process. #2 Photo: The end of the process. Yumm! (yes, it is a bit too liquid.)
Posted on: Sat, 15 Mar 2014 13:57:41 +0000
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