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.


1 kg. Chinese jujube
8 measuring cups castor sugar
4 measuring cups fresh water


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.