With hundreds of ripe red fruits decorating the jujube trees and the orchard floor below, the Permaculture team has embarked on a mission to produce a year’s supply of jujube jam for The Island School kitchen. Making the jam in such large quantities involves a daylong invasion of the kitchen, which Tiff, Mooch, Sheryl and Rebecca just love! They do seem amused by the vast quantities of jujubes we haul in throughout the week, and offer helpful tips to perfect our jam-making skills.
So as we are sure is the case with most of you, you likely have jujubes lying around your house that you just don’t have a clue what to do with. Well, worry no more! Here you can find a recipe with pictures breaking down just how to make your very own jujube jam, also known as Jujube Butter. With the autumnal flavors of cinnamon, nutmeg, and cloves, the jam closely resembles apple butter and acts as a wonderful addition to breakfast in the morning.


1 gallon jujubes (approximately 12 cups jujube pulp)

1 teaspoon nutmeg

½ teaspoon cloves

2 teaspoons cinnamon

10 cups sugar

½ cup vinegar

1 lemon

Step 1. Rinse jujubes and remove stems.

Step 2. Boil fruit until tender in just enough water to cover it. While the jujubes are boiling, add lemon juice. Throw in the lemon peel for good measure.

Step 3. Once fruit is tender mash with a potato masher to separate the pulp from the skin.

Step 4. Rub cooked jujus through a strainer to remove the skin and seeds. Add the remaining spices, sugar, and vinegar.

Step 5. Bring mixture to a second boil. Stir until jam thickens.

Note: It will still have a liquid consistency when it is ready to come off the stove. The jam will solidify once it cools and has been refrigerated.

Voila! Delicious Jujube Butter that will knock the socks off any jam connoisseur. Enjoy with toast, grits, granola, oatmeal, pancakes, or any of the other Island School breakfast staples.