How to Make Chun'an Golden Thread Candied Jujubes and Detailed Steps

1. Use a small blade (preferably a razor blade) to make more than 10 cuts on each jujube, mainly to let the sugar penetrate more easily;

2. Soak in clean water for five or six hours to remove the astringency of the jujubes, then drain; 3. Put the drained jujubes into sugar water and boil (10 jin of jujubes with 3 jin of water). If making them to sell, add 6 jin of sugar to 10 jin of jujubes; for home consumption, 3 jin of sugar to 10 jin of jujubes is enough;

4. Boil in the water for more than an hour, then gently pinch with your hand and squeeze out the pits, and drain; 5. Place on white charcoal to dry (an oven can be used instead), and keep drying until the sugar on the jujubes turns white, and then it is done. If they need to be stored for a long time, just dry them a bit longer.

Why is it called golden thread candied jujube? Because the dried jujubes are golden yellow, and the surface of the jujubes is cut into dense lines, with white sugar attached to the jujubes, so it looks like the fur of a golden snub-nosed monkey.