The Jujube jam- a simple and delicious jam for New Year's Day.

Hello all my friends !!!
Have you had a good time over the New Year's holiday? There is still about a month until Tet in Vietnam. Tet is calculated according to the lunar calendar in East Asian countries, including Vietnam.
Every year, Tet is an opportunity for children who have been away from home to return home to reunite with their families and visit their kindreds and neighbors. Tet is the occasion when everyone invites each other to share delicious food and a glass of fragrant wine in order to wish each other good health and fortune in the coming year. On this occasion, mothers and sisters prepare a variety of delectable dishes to treat their children who live far away from home, as well as relatives who visit from time to time. Jam is the treat that every home prepares for guests. Jam in the West is a paste that is scooped out and eaten with bread. Jam is a separate dish in Vietnam, shaped like candy and made from fruits and vegetables such as coconut, sweet potato, squash, lotus seed, and so on. Each type of jam has a distinct flavor. Today I'd like to show you how to make jujube jam. Let's start !!!!

To-be-prepared ingredients

1kg jujube
Jujube are high in both energy and water. Apple contains sugar as well, but it has a low GI content and does not cause hyperglycemia. Jujube are high in fibrous matter, which increases satiety and aids in weight loss. They contain a variety of vitamins and minerals that are beneficial to the body.

50gr lime
This is slaked lime which has been aged for a long time. Lime's chemical formula is Ca(OH)2, It absorbs CO2 from the air to form CaCo3. This lime is a mixture of Ca(OH)2 and CaCO3.

10gr Alum
Alum (also known as aluminum sulfate) is a salt of aluminum and potassium. It is a salt crystal of unequal size that is widely used in daily life.
Alum can be used to soak vegetables and fruits to help create crunchiest in foods, and it is frequently used to aid in the jam-making process.

500gr yellow sugar
Yellow sugar will make the color of the jujube jam more appealing.

1/2 tsp salt
1/4 lemon

Implementation steps

Wash the jujubes and use 3 toothpicks to make numerous holes in it.

Add 2 liters of water to dissolve the lime water, then let the lime settle, take the clear lime water at the top and discard the residue at the bottom.

Soak pierced jujubes in lime water for about 12 hours, so that they are clear and firm.

Pick the apples after 12 hours and wash them three times.
Put 10 grams of alum in 2 liters of boiling water, then add the jujubes and scald for 3 minutes, or until the jujubes turn yellow like this. Scoop them out and place them in a bowl of ice water to soak for 15 minutes, then wash them three times.

Then add 500g of yellow sugar and soak for 8 hours, or until the sugar melt like this.

Put the sugar water on the stove and let it steam again with medium heat. Then pour in the jujubes and cook with low heat, covering the lid and opening it sometimes. After 60 minutes turn off the stove.