Turkish Delight (Jujubes)


Recipe title=”Turkish Delight” servings=”1/2 kg.” time=”1/2 hr plus setting” difficulty=”easy”]

I am giving the recipe here for a small quantity, although I have made three batches for the three different colors, using four times the ingredients for each batch.

The 9″ x 12″ tray holds one large batch of 6 cups sugar, 8 tbsp. gelatin, 3 cups water, 4 tsp lemon juice.

You can make one large batch and then pour into three or four containers before adding the  essences and colors.


  • 1 ½ level cups granulated sugar
  • 2 tbsps. or 2 sachets Unflavoured gelatin (1 sachet is 1 tbsp.)
  • ¾ cup cold water
  • 1 tsp. Lemon juice
  • 1 teaspoon strawberry essence
  • 1 to 3 drops food colour (pink)


  1. In a saucepan combine the granulated sugar and gelatin, add cold water and lemon juice.
  2. Cook and stir over low heat till it begins to boil and sugar and gelatine are completely dissolved.
  3. Remove from heat.
  4. Add the strawberry flavouring, tint pink with food colour (if red colour is required  add more colouring). Stir to mix the color evenly.
  5. Cool to room temperature
  6. Do not stir again till it cools down completely
  7. The mixture will form a thick layer on the surface, Jjust move the layer to reveal the clear mixtue
  8. Pour the remaining clear mixture into a greased pan
  9. Cover and chill 2 hours or overnight or till firm.
  10. Cut into cubes and roll in sugar.
  11. Leave the cubes open in trays (covered with paper napkins) for the moisture to dry/evaporate before storing in airtight containers.
  12. Divide the mixture before adding color for making different colors/flavors or make additional batches for more colors/flavors. Tint orange for orange flavoring, yellow for lemon/pineapple flavoring, deep yellow for mango flavoring, red for raspberry, etc.


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