Jammy Fruit Leather

[donotprint]The sad specimen pictured above is the result of one of my first attempts at jam. Apparently, I was going for broke with my first batch because I always manage to find another jar of it in the cupboard even when I thought I finally used it all up.

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.[/donotprint]

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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Homemade Strawberry Fruit Roll Ups

I’ve seen plenty of recipes for fruit leather using very low temperatures in a traditional oven. But I freed myself from having to fool around with that when I bought myself a refurbished food dehydrator for Mother’s Day a couple years ago.

I find myself using the machine more during the summer and the fall when we are suddenly surrounded by fresh local produce. And since we’re on the go so much more during the summer, I’m sure we’ll have no problem using up whatever I can find time to make.

There is a great deal of flexibility in this recipe. I’ve used all different kinds of berries along with the applesauce.

2 cups unsweetened applesauce, preferably organic*
1 pint fresh strawberries, preferably organic*

Lightly grease two dehydrator tray liners and place them on trays. (My trays are 15-inches square. You may need more or less trays if your machine isn’t a similar size.) Set aside.

Wash and hull the strawberries. Combine strawberries and applesauce in a medium mixing bowl. Puree the mixture with an immersion/hand blender until smooth.

Transfer half of the mixture to each prepared tray and spread it out evenly with the back of a spoon until it is approximately 1/4-inch thick. A large offset spatula might do an even better job of spreading.

Place trays in dehydrator for 4-20 hours depending on the machine, thickness of puree, etc. Set temperature to 135 degrees Fahrenheit. Mine only takes about 5 hours at this temperature. Rotate the trays a couple times if you think of it.

When the puree has dried completely (I always seem to have one stubborn thick spot.) remove it from the tray and cut it into 2-inch wide strips. Layer strips with wax paper and store in an airtight bag or container. The roll ups, if completely dry, will keep for months.

Yield: 13 2 x 12-inch strips
Prep-time: 10 minutes
Dehydration-time: 4-20 hours

*Note: I encourage using organic ingredients in this recipe because the food, along with any pesticides it may contain, is concentrated by the process of dehydration. At least, that’s what I read somewhere once. I’m not entirely sure if it’s really an issue.