Fruit leathers make great treats. It can be made from almost any type of fruit. Whip the pulp up in your blender. Sweetening is rarely needed but if it needs a little something, add small amounts of honey or corn syrup. Spread the mixture on a cookie sheet lined with plastic wrap and dry in the sun for 6 to 12 hours, or in the oven at a very low temperature, preferably not above 140ëF (60ëC) overnight. Leave the oven door ajar for ventilation.
| APPLE BUTTER | |
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16 cups |
| Thick apple pulp |
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1 cup |
| Vinegar |
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8 cups |
| Sugar |
4 tsp. |
| Cinnamon |
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Mix well to be sure cinnamon is well distributed. Pack in jars and process for 15 | ||
minutes in a hot water bath. |
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| APRICOT BUTTER |
8 cups | Apricot pulp (skins and all) |
2 | Oranges |
5 cups | Sugar |
| Cinnamon to taste |
Mix apricot pulp and oranges in a blender. Add sugar and cinnamon. Heat and seal in hot jars. Note: Do the same thing to plums but use lemons instead of oranges.
Make homemade syrups and sauces for pancakes, waffles, French toast, and even drizzled over ice cream.
Syrups from apricots, cherries, peaches, pears, pineapples, raspberries and strawberries.
7 cups | Juice |
7 cups | Sugar |
16 oz. | Bottle of liquid fruit pectin. |
Mix the sugar and juice together. Bring to a boil, stirring constantly. Stir in the pectin. Bring to a full rolling boil and boil hard for one minute. Remove from heat, skim, and pour into clean, hot jars and seal.
Syrups from blackberries, chokecherries, crabapples, currants, grapes and plums.
5 cups | Juice |
7 cups | Sugar |
Combine juice and sugar in a large heavy pan. Bring to a full rolling boil for one minute. Remove from heat and skim off the foam (if you boil too long, you may end up with jelly). Pour into clean, hot jars and seal.
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