While most of my pre-All Stars catch-ups have focussed on the people most screwed by the teams twist, I decided to flip the script and focus on someone that wasn’t impacted – my dear friend Jujubee. It would be nice to see how she would perform by herself, obviously, however she and Raven were arguable the team that worked best together and didn’t have a weak link.

No tea no shade, but how bloody lucky did Shannel get to be dragged to the final four?

I first met Jujubee through her fellow season 2 queen Pandora, and was immediately taken by her talent. As I am wont to do, we quickly became the best of friends thanks to our wit, charm and smutty humour, and I vowed to make her a star.

An untimely deportation and stint in rehab saw me tragically let her down and have to put the plans on hold, but sweet Juju never held it against me and we’ve remained the best of friends despite my many failings.

Given Jujubee is such a delight, she jumped at the opportunity to drop by and celebrate the upcoming season of All Stars. Particularly when she heard the menu included something as sweet as her – my jujubees.

 

 

Chewy and sweet, jubes are the unsung hero of the snack world. I mean, chocolates, salted caramel and chips get all the glory, M&Ms are the best, but be honest with yourself, have you ever been able to go past (a red or purple) jube? You can’t and these are super easy to boot.

Enjoy!

 

 

Jujubees
Serves: 6-8.

Ingredients
150g frozen raspberries, thawed
400g raw caster sugar, plus extra to coat
25g powdered gelatine
1 tbsp glucose syrup

Method
Combine raspberries, 1 tbsp sugar and a quarter cup of water in a small saucepan, and bring to the boil. Remove from the heat and press the berries through a fine sieve, discarded all the pulp and seeds.

Combine the gelatine with a quarter of a cup of boiling water in a jug and whisk until it dissolves.

Meanwhile combine the raspberry liquid, remaining sugar, glucose and a cup of water in a large saucepan. Bring to the boil, stirring constantly, until the liquid reaches 116˚C on a sugar thermometer. Remove from heat and whisk in the gelatine. Pour into a lined loaf tin and place in the fridge to set overnight.

To assemble, use an oiled knife to cut into cubes before tossing in sugar.

Devour immediately.

 

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