Directions: |
Directions:EQUIPMENT AND SETTING UP: Before preparing fruit, line a cookie sheet with plastic wrap, fastening edges with tape. To keep puree clean while drying, a piece of cheesecloth may be suspended over the cookie sheet by securing the cloth to two 2x4 inch board; then place one on either side of the fruit.
PREPARING THE FRUIT: Wash fruit and prepare as directed below. Each recipe will make enough puree for two 15 1/2 x 10 1/2 inch sheets of jerky.
PLUMS: Thinly slice 2 pounds fresh plums, or enough to make 5 cups. In saucepan, combine plums with sweetener, if desired (sugar, light corn syrup or honey, to taste). Bring mixture slowly to a boil, stirring constantly. Boil 3 minutes, stirring to prevent scorching. Pour into blender and puree until smooth (there should be 4 cups). Cool to lukewarm.
PEACHES: Peel and slice 2 1/2 pounds peaches, or enough to make 5 cups. Turn into saucepan. If desired, peaches may be sweetened. Bring peaches slowly to a boil, stirring constantly. Pour into blender and puree (there should be 4 cups). Cool to lukewarm.
DRYING IN THE SUN: Pour fruit onto prepared cookie sheets and spread to 1/8 inch thickness. Place in full sunlight. Drying time can vary from 8-24 hours, depending on the fruit and sunlight available If not quite dry after the first day, bring indoors overnight and continue drying outside the next day. Drying may be finished in the oven if weather does not permit sun drying. See below. Jerky is dry when it can be peeled off the plastic easily.
DRYING IN THE OVEN: In humid or cool climates, it may be necessary to do part or all of the drying in the oven. Preheat oven to 140 to 150 degrees. Turn oven off and set the fruit puree in the middle of the oven. If using an electric oven, it may be necessary to reheat the oven occasionally to maintain warmth. Gas ovens need not be reheated as the pilot light will provide sufficient warmth to dry the fruit. Open oven doors every several hours to let moisture escape. Jerky will be dry in one or two days. |
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