I remember that the jam recipe was pretty high in sugar (like most traditional jam recipes). After this batch I started using Ponoma’s Universal Pectin. In addition to the oxidization (browning on the top), the jam never really set so it’s more of a thick sauce. It’s great for yogurt, but I needed more than one way to use up all the jars we have. So I made some fruit leather. And even though my kids are probably going to have a mouth full of cavities the next time they go to the dentist, I still love this snack because it is easy easy easy.
I still have about six jars of this stuff. I’m all ears if you have any other ideas for using it up.
Homemade Jammy Fruit Leather Recipe
3 cups unsweetened applesauce
1 pint of jam (scant 2 cups)
Mix the applesauce and jam together in a medium bowl until well blended. Divide between three 15-inch square dehydrator trays lined with lightly-greased plastic sheets. Spread the mixture over the sheet to about 1/4-inch thickness. My favorite tool for this job is a large offset spatula. Run your dehydrator according to the manufactuer’s directions. Mine was set to about 135 degrees Farhienheit for about 10 hours.
When it is done, the leather may be slightly tacky, but should not be gooey or sticky. Peel the leather off of the liners. Slice into desired widths and roll up with wax paper. Store in an airtight container. They should last for a couple months, if not longer, as long as they have been dried out properly.
Note: If you’d rather use your oven, a good looking tutorial/recipe can be found at Simply Recipes – How To Make Fruit Leather.
Yield: 18 3-inch wide strips
Prep-time: 10 minutes
Drying-time: 10 hours
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12:32 am on September 19th, 2011
This looks really good! I’ll read up on how to do it in the oven as I don’t have a dehydrator. As for other uses of jam, maybe you could stick it in the slow cooker with some chicken? Stephanie O’Dea does something similar here http://bit.ly/pt139i
Thanks for the post
El
11:56 pm on September 19th, 2011
Good idea! I have some jam from last summer that needs to be finished too. As for using it up — that looks like apricot or peach? We use apricot jam for a sauce with crushed tomatoes, onions, green peppers, and pineapple, plus spices and turkey kielbasa. I thought it was my mom’s genius recipe, but no, it’s here: http://goo.gl/rerqu.
11:57 pm on September 19th, 2011
hm, did link fail? It’s Hawaiian Smoked Sausage, at Allrecipes.
10:05 am on September 20th, 2011
Thanks Darienne! My comments have some sort of link filter that I don’t completely understand. I can see the links on the back end but on the public site they are blank. It’s a pain, but considering the fact that I have thousands of blocked spam comments sitting in a folder created by this software that I don’t have to think about or deal with, it seems like a good thing overall.
1:06 pm on September 22nd, 2011
Oh my word. This looks remarkable.
12:10 pm on June 6th, 2012
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