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.

  • 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.