"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Fruit leather Recipe

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This recipe for Fruit leather, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Roylance
Added: Friday, October 5, 2007


Prepare and blend fruit (any you like, remove core and peel if necessary) in a blender to make about 4 cups.

Some fruits do not need any sweetening depending on your taste preference. .
Honey: Use from 1 tablespoon to 1/2 cup or more depending on your taste. Just add to blended fruit. Heat slightly if it does not seem to blend.
Sugar: Medium: 1/2 cup sugar. Heavy: 1 cup sugar. Add sugar to blended fruit and heat to just warm so sugar dissolves. Karo syrup (1/4 cup) can also be added to prevent crystallization of sugar and added sweetening.
Applesauce: Use 1/4 cup applesause in place of sugar.
Prepare a large cookie sheet (2 medium) by covering with a piece of saran wrap. Pour mixture onto saran wrap. Spread to approxi­mately 1/4 inch thick.
Sun: Cover pan with a screen or cheese cloth and place in sun for 1 to 2 days until leather peels from saran wrap and is not sticky.
Oven; Turn oven to lowest possible setting. Place pan in oven and let dry from 12 to 24 hours until it is no longer sticky and peels from saran wrap. Leave oven door slightly ajar.
Dehydrator: Lucky you! Follow manufactures instructions.
Roll leather in a new piece of saran wrap. Store at room tempera­ture for 3 to 7 days. Refrigerate for 1 month. Freeze for 1 year.

jello (such as cherry or raspberry) may be added to fruit for flavor. Use 1/4 cup )ello for each 2 cups fruit. Raspberry or strawberry Jello is good added to blue prunes.

Any fruit, basic recipe.




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