Make Fruit Leather Snacks

According to Natasha, who shares this wonderful tutorial for making this plum fruit snack, it all came about accidentally.  Her mother had originally set out to make prunes from her plums ... and wallah!  Some of the finest recipes are the results of mistakes in the kitchen.  These fruit snacks are great for lunches and after school snacks and a very healthy snack for the whole family.

Here are the directions for making this yummy plum fruit leather.  Obviously you can substitute another fruit and follow the same basic procedure.

Ingredients:

  • 7 lb. Plums (5 qt bowl)
  • 3/4 cup Sugar

What to Do:

  1. Preheat oven to approximately 400 F.
  2. wash plums, cut in half and then pit plums.
  3. Spread plum halves on rimmed cookie sheets, cut sides up, and bake in the oven for 20 minutes.  If plums are small in size,  check every 5 minutes to avoid burning the plums.
  4. Remove plums from the oven and let cool.
  5. Using a blade attachment in your food processor, blend plums until smooth and pour mixture into a large bowl.
  6. Add 3/4 cup of sugar to plum mixture and stir well. Add more sugar to taste if needed.
  7. Line baking sheets with parchment paper, covering the sides of the baking sheet as well. Pour the plum purée onto the baking sheets, spreading to about 1/8 to 1/4 inch thickness. Will fill approximately 3 baking dishes that fit on 2 levels in the oven together.
  8. Let dry in the oven for as long as it takes for the purée to dry out and form fruit leather, about 6-8 hours, more or less depending on the thickness of your fruit leather.  (For more tips on the drying processKeep in mind, the goal is for the fruit leather to dry out, not cook. The fruit leather is ready when it is no longer sticky and has a smooth surface.
  9. When the fruit leather is ready, use a pizza cutter to cut fruit leather into strips. To store, roll in parchment paper, put in an airtight container or ziploc bag and store in the refrigerator or freezer.

Thank you to Natashas Kitchen for sharing.