Phutsa Chuem (jujube in syrup)

Phutsa Chuem (jujube in syrup) is a Kind of fruit preservation to vary Thai desserts. It can be kept for days and is usually served with sliced ice and syrup.

Ingredients:

• 1 kg. Chinese jujube
• 8 measuring cups castor sugar
• 4 measuring cups fresh water

Preparation:

• Unseed jujube with carving knife.
• Soak in water for 3 hours.
• Boil jujube in boiling water over medium heat.
• Remove from heat and put in cold water. Drain.
• Divide sugar into 2 parts. Mix one with water.
• Simmer over medium heat until sugar dissolves.
• Drop jujube into syrup and simmer for 20 minutes.
• Add the rest of sugar. Simmer until syrup resembles thin cream.