Fruit leather is easy to make and is a perfectly healthy fruit snack.
I can’t really call this a recipe. It’s more of a guide for making delicious, sweet, tart, plum fruit leather. One thing I know from experience is when you have a lot of plums you need something to do with them quickly! In this post I will explain the steps for making fruit leather with your bounty. I’m sure this guide can be adapted with great success to any variety of plum. With the right equipment and technique the sky is the limit as to what flavors you can make.
10+ pounds of plums (washed and stems removed)
1-2 Cups filtered water
Honey to taste ( I added a bit of honey because my plums are very tart. This is entirely up to you and won’t effect the outcome at all.)
In a very large stock pot combine the plums (whole) and enough water to cover the bottom of the pot by one inch. Cook the plums with the lid on over medium heat, stirring occasionally. When the plums are tender and splitting gently mash them with a large wooden spoon or potato masher. If they break down easily it is time for the next step.
Using a food mill over a second large pot strain out the pits and skins. At this point you should have a pot of beautiful pulpy plum juice. Return the juice to the stove and reduce it over medium heat. Make sure to stir it now and then so the plum doesn’t stick to the bottom and burn. The reduction time will vary depending on the amount of plums you start with. It can easily take 1-2 hours or more. When the plum juice is reduced to a jammy consistency it should look like this.
Taste your puree and decide if you would like it sweeter. If so, add honey one tablespoon at a time until you’ve reached the desired sweetness. Let the puree cool and then proceed with the dehydrating.
Cut pieces of parchment paper to fit your dehydrator trays. I have an Excalibur Food Dehydrator that I love! Lay the parchment on the tray and spread a thick layer of your plum puree almost to the edges. The layer should be about 1/4 inch thick.
Fill as many trays as possible with puree and load them into your dehydrator. Set the temperature to 135° or the manufacturers specified temperature for fruit. Let the dehydrator run for 6 hours and then start checking your fruit leather. The time it takes will vary depending on how thick your puree was, the number of trays filled and your dehydrator model. Mine took around 8 hours. Your fruit leather is done when it is shiny and smooth to the touch with just a bit of tackiness.
Let the fruit leather cool to room temperature. Start from one side of the parchment and roll the whole sheet of fruit leather into a tight spiraled tube.
Cut your fruit leather with kitchen shears into 2″ long rolls. Store the fruit leather in an air tight bag or tupperware.
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