The second year the fruit is bearing. It is a delicious fruit indeed.
Dungs Dounce or Dunks are usually small round berries about 3/4 inches in diameter. Known by the scientific name Ziziphus jujuba and also called red date, ber, Chinese date, and Chinese jujube. The center of the fruit contains a seed which is not edible.
Candied Dounces.
Step 1:
Fill a large saucepan with 3⅓ cups (780 milliliters) of cold water. Add 3⅔ cups (825 grams) of sugar, and 2 teaspoons of cornstarch. Bring the water to a boil over medium to medium-high heat to dissolve the sugar and cornstarch
Step 2:
wash and dry and dry 2 pounds (907 grams) of dried dounces. Prick each one with a fork a few times. This will make it easier for them to absorb the water and sugar.
Step 3:
Reduce the heat to a simmer over medium-low to low heat. Let them cook, uncovered, for 30 minutes. Ever so often, give the mixture a stir.
Step 4:
Let the mixture reach room temperature first. Cover the saucepan with a lid, then store it in the fridge overnight.
Step 5:
Place the saucepan on the stove and remove the lid. Bring the mixture to a boil over medium to medium-high heat. As soon as it is boiling, reduce the heat to a simmer. Allow it to cook, uncovered, for 30 minutes.
Step 6:
Remove the jujubes from the pot using a slotted spoon. Set them aside on rimmed baking sheets lined with aluminum foil. Don’t try to cram them together on one sheet, or they won’t dry properly.Don’t throw the syrup away! Keep boiling it until it reduces to 1 1/3 cups (320 milliliters). Pour it into a glass bottle and use it as a syrup on pancakes and waffles. Store it in the fridge.
Step 7:
Preheat your oven to 275°F (135°C). Place the baking sheets into the oven, and let the dounces dry for 2 to 5 hours. Turn them over so that the other side dries. They are ready when they are dry like dates.
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