Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Wednesday, May 2, 2012


Recipe No: 295
I considered myself as one of the biggest consumers of Jujips back in India and have no idea that this can be made at home until this recipe aired on ‘Magic Oven’, a long time back. The original recipe is  slightly changed so that it can be made by ingredients available here in United States. (I will mention the substitutes along the way.) Even though substituted with the available ingredients, this recipe came out perfect.
  • Gelatin…………………..............3 Tablespoons (If using sachets, use 4)
  • Water………….........................1/2 + 3/4 Cup
  • Light Corn Syrup…................1 Teaspoon (Original recipe called for Liquid Glucose)
  • Sugar……………………..............1 ½ Cups
  • Salt………………………..............a dash
  • Lemon Juice……………...........1 ½ Tablespoons
  • Coarsely ground Sugar….....½ Cup
  • Food Colors and Essences….2-3 drops each
Method of Preparation
  1. Soak Gelatin in ½ cup cold/ room temperature Water for at least 15 minutes.
  2. Boil ¾ cup Water in a deep heavy bottom pan on high heat and add Sugar and Salt. Stir and let it dissolve.
  3. When it comes to a boil, add the soaked Gelatin and let it melt. Wait till the mixture boils again.
  4. Once boiled, lower the heat to medium and let it cook for 15 minutes. (This has a tendency to boil over, so please do keep an eye on it and stir often to avoid burning on the bottom. Don’t be shy to set your kitchen timer for 15 minutes during this process.)
  5. Add the light Corn Syrup and continue stirring for another minute and a half.
  6. Stir in the Lemon Juice and switch off the flame.
  7. Pour this into another bowl and remove the foam as much as possible. (Divide this mixture now if you are making more than one flavor.)
  8. Add Food Color and Essence to the Gelatin mixture. (Repeat this for the other portions also if you are making more flavors.)
  9. Take a flat bottomed plate/ tray and spread 3-4 drops of Water and Oil each on the bottom. (This will help to remove the Jujips easily from the tray. Prepare one tray/ plate for each flavor.)
  10. Pour the Gelatin mixture into the prepared plate and let it cool for 12- 16 hours at room temperature. (overnight is the best) By this time the Gelatin mixture will be solidified.
  11. Once solidified, run the knife along the edges; sprinkle some Sugar on top (to avoid sticking) and take the whole thing out on to a cutting board. Sprinkle generous amounts of Sugar on top and cut it into small pieces. It may stick to the knife, but sugar will help you through.
  12. Roll each piece in Sugar and serve. Do store the rest in air tight containers in a cool place. (Room temperature is the best, but if it is too high, do refrigerate. I prefer refrigeration only if the Sugar coating starts to melt.) 
  • Liquid Glucose, which is present in the original recipe is not available in United States and Light Corn Syrup is the best substitute.
  • Soaking Gelatin in Cold/ room temperature Water is extremely important or it may not thicken the Jujips as intended.
  • Keeping an eye throughout the preparation of Jujips and continuous stirring (as much as possible if not fully) is advised.
  • As the foam/ scum that forms on top of the Gelatin mixture ruins the appearance and texture of the Jujips, do remove it as much as possible.
  • The tray/ plate in which you cool the Gelatin mixture decide the thickness of the Jujips. So if you are not dividing the mixture, do take a larger plate.
  • Sugar that is available in US is finely granulated; so no need to grind it when used for coating. But if Sugar available in your area has bigger granules (like those available in India) do grind it a bit before using.
  • Customize the flavors of Jujips by using different Extracts and Essences; but do go for the fruit flavors. Don’t forget to pair it with matching food colors. (I mean, if you are using Banana Extract, do use Yellow Food Color.)
  • Here are some of the examples for the color-flavor combinations… Yellow Food Color and Banana Extract, Red Food Color and Strawberry Extract, Orange Food Color and Orange Extract, Mango Extract and a drop each of Yellow and Orange Food Color; Tonovin for Grape flavor (as Tonovin Essence itself give the color, no need to add separate food color), Lime/ Lemon Extract with no food color (this will have a cream color without any food color) etc: - Please be creative about the flavors...
  • Making Jujips in different flavors make it interesting.

Make it, enjoy the deliciousness and 
serve it to your family with love…


Reshmi said...

oh I love this... thanks for sharing this recipe.. will soon try out
Noel collections

sojo said...

thanks for sharing the recipe...its come out perfect

Tina said...

My mom's fav...Looks perfect and colourful.

Padhu Sankar said...

Wow Looks so colorful and awesome!bookmarked it

Sayantani Mahapatra Mudi said...

that looks so will go crazy over a bowl of this.

Faseela said...

Asha, great recipe will surely fall on it......

Julie said...

Bookmarked straight away..loved n kids will surely love it!!
Join me in the ONGOING EVENTS-"Ginger & Pepper Corns/powder(EP Series-May) ,
Show me Your HITS 'Iron Rich Foods'

Reshmi Mahesh said...

Wow...these are so perfect...I just loved it...Bookmarking this..

Lavanya said...

Looks great

Reshmi said...

hey I couldn't wait any longer.. your recipe made great jujubs. do visit Noel collections

Priya Suresh said...

I prepared it long back,i dont mind munching some anytime.

Unknown said...

First time here.Lovely space.Happy to follow you .Check out my space in your spare time

Teena said...

Very pretty & tasty looking sweet!! Bookmarked to try :)

Shabbu said...

Nice blog with yummy recipes..happy to follow check my space in your free time...

Shabbu's Tasty Kitchen

Radhika said...

Happy to be your new follower. OMG lovely jujubes and you have made it perfectly. do check out mine when you find the time.
Tickling Palates

anjana said...

Cute and perfect jujubs..great recipe for kids..loved your nice blog..

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