According to the Food Network show Unwrapped, the difference between Jujubes and Jujyfruits is really only that Jujubes use Potato Starch instead of Corn Starch as their primary thickener. Add to that, Jujubes are “cured” longer, so they’re firmer.

When I was a kid, Jujubes were always hard as rocks and only a fool would try to chew them. (We were all fools back then. Of course, the cool part about Jujubes was that the only way to soften them up enough to chomp down was to glue your teeth together … what fun!)

Here’s a fun fact the Jujyfruits and Jujubes are named after a little tropical berry that really has nothing to do with the candy, it was probably just a romantic sounding name and in the early part of the last century many candies tried to adopt exotic names. Both candies actually used something called Ju-Ju Gum at one time as an ingredient (it’s similar to many of the other vegetable gums like Gum Arabic, Acacia, Agar or Guar).

Today Jujubes are a little softer, kind of like stale Jujyfruits. They also have a bit more range in their flavours which are: Lemon (yellow), Violet (purple), Lilac (orange), Lime (green) and Cherry (red). So they’re basically little floral pastilles that are slightly soft. (Think of them like the Grether or Doolittle pastilles.) I haven’t had them in years and was actually rather pleased with them.

I don’t think I really need a box of 6.5 ounces, a little tin filled with an ounce or two might do me for a week. All of the flavours, even the fruity ones, are rather delicate and floral. I wish they did still make the spearmint ones (but it’s okay if there’s no rose in there, I think two flowers is enough). All flavours are tasty!