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Angela P
Posts:
2,338
From:
Tennessee
Registered:
11/11/06
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(6 of 6)
May 28, 2009 4:40 PM
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> Angela,
>
> One store in the area it is near the jello, the other has it near the canning supplies.
I got lucky and they had it in the "seasonal" section here! LOL
--
~*~Angela~*~
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Momof3.
Posts:
640
Registered:
6/14/07
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(5 of 6)
May 27, 2009 9:05 PM
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I remember my grandmother making apricot leather. I haven't thought about this in ages.. Fruit roll ups are nothing near the yummy, sweetness, mouth watering fruit leather of years gone bye!! Thanks for bringing back this yummy memory.
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Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
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(4 of 6)
May 26, 2009 6:20 PM
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Oh - this brings back a funny (but delicious) memory. When I was a little girl my mom made all kinds of jams and jellies. One time she made some plum jam that over-jelled. I'm not certain how she did it, but she spread sugar over a sheet of waxed paper, dolloped the over-jelled jam in the center of it and then (I think) put another sheet of waxed paper over the top and used the rolling pin to flatten it out thin. the sugared piece of waxed paper peeled off easily and the fruit leather stuck to the other side until we peeled it off to eat it. We *loved* the impromptu fruit leather.  Thanks for sharing this method for creating this treat on purpose! -- Lisa |
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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(3 of 6)
May 21, 2009 6:02 PM
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Angela,
One store in the area it is near the jello, the other has it near the canning supplies.
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Angela P
Posts:
2,338
From:
Tennessee
Registered:
11/11/06
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(2 of 6)
May 21, 2009 4:32 PM
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Oh my! I bet my kiddos would LOVE this! Is the pectin in the same place as the jello?? (or am I waaaaaay off? lol)
--
~*~Angela~*~
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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(1 of 6)
May 20, 2009 9:39 PM
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We had plum bushes and we made this back in the 50's. Before the fruit roll ups of today. It should work with all stone fruits, i.e.. peaches, apricots, bing cherries. We didn't have these so they were not tried.
4 cups wild plum puree
1 package 2 oz box pectin
1 cup sugar
Use fully ripe or slightly overripe plums. Wash and cut away any bruised or spoiled portions. Pit. Puree plums in blender or food processor. Add sugar and stir until dissolved. Stir the 2 oz. box pectin into puree. Mix well.
Coat 2 cookie sheets with vegetable oil. Spread 2 cups puree in border. Smooth puree with rubber spatula or tilt cookie sheet to evenly spread puree. Refrigerate unused puree.
Set temperature control at lowest setting or 150 degrees F. Two cookie sheets may be placed in the oven at the same time. Rotate trays after 3 hours. Drying will take up to 10-18 hours depending on the moisture of the plums.
Test for dryness by touching center of leather, no indentation should be evident.
Remove rolls from tray while still warm and either roll each one in one piece and slice or cut them into 4- to 6-inch squares. Roll in plastic wrap after cooled. Rolls may be stored up to 1 month without refrigeration. For longer storage, place in freezer up to 1 year. We froze them and took them to school in our lunchbox, a great thing for trading (I went to a 1 room country school, we all traded food).
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