Plum Fruit Leather

I had just picked my last harvest of plums from my tree and I was looking for something unique to make with them. So I have been wanting to make my own fruit leather for a while now. So when I stumbled onto Natasha’s Kitchen I was inspired to finally do it. I had previously attempted fruit leather and it didn’t turn out, after successful making this batch I now know what I did wrong, I didn’t let it dry out long enough. This recipe takes time and patience, and if using the oven method like I did it will take up oven space for at least 8 hours so plan ahead. What I did was started it in the morning and had it in the oven during the day so the oven was then free for the dinner time rush.

How much sugar you need depends on the fruit you use and your own personal taste. We like things quite tart in this house I tend to use less sugar. The best advice I can give is make sure when you are adding the sugar that you do so slowly and taste it until it is right. This is a perfect treat for lunch boxes and the best part is rather then the store bough ones, you know exactly what went into it. Because I up until now I have never had fruit leather turn out I followed Natasha’s recipe to the letter and I am happy to say it was perfect first time around.

Plum Fruit Leather

7 lb plums (around 5 quarts bowl)
3/4 cup granulated sugar


Preheat oven to 200 C (400 F).
Wash, cut in half and pit the plums. Lay halved plums out on rimmed cookie sheets with cut side up and place in the oven for 20 min. If plums are smaller in size like mine are then set a timer for 10 min and check every 5 minutes to avoid burning the plums.

Once the plums are done, remove plums from the oven and let them cool.

Using blade attachment in the food processor, blend plums until smooth and pour finished mixture into a large bowl.

Add the sugar granulated white sugar to blended plums and stir well. Add more sugar to taste if needed.

Line rimmed baking sheet with parchment paper covering the walls of the baking sheet as well but don’t have too much extra hanging over the sides other wise it can fall back onto the leather as it is drying and stick to it. Pour the purée into the lined baking sheets to about an 1/8 to 1/4 inch thickness. 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.
There are several ways to dry this out:
(1). If your oven has a low heat setting at 140: Heat the oven to low 140°F. Place the baking sheets with purée in the oven on the two racks placed as much in the centre as possible.
(2) Our oven preheats to 170 degrees F so we kept the oven door slightly open by putting a wooden spoon in the door. If you have a convection setting available, use it to speed up the process.
(3) If you don’t want to prop the oven door open and your lowest setting is 170, preheat to 170, then turn the oven off and leave the door closed completely and reheat it after an hour; repeat as necessary until it dries out.
(4) Let it dry in the sun for 2 days. You may also use a food dehydrator.

Keep 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 and peels away from the parchment paper easily.

When the fruit leather is ready, roll up the leather in the parchment paper and cut into strips with a sharp knife.

Put it in an airtight container or ziploc bag and store in the refrigerator or freezer.
Plum Fruit Leather
Author: 
Recipe type: Snacks
Prep time: 
Cook time: 
Total time: 

Serves: 30
 

Ingredients
  • 3.5 Kilo (7 lb) plums (around 5 quarts bowl)
  • 150g (3/4 c) granulated sugar

Instructions
  1. Preheat oven to 200 C (400 F).
  2. Wash, cut in half and pit the plums. Lay halved plums out on rimmed cookie sheets with cut side up and place in the oven for 20 min. If plums are smaller in size like mine are then set a timer for 10 min and check every 5 minutes to avoid burning the plums.
  3. Once the plums are done, remove plums from the oven and let them cool.
  4. Using blade attachment in the food processor, blend plums until smooth and pour finished mixture into a large bowl.
  5. Add the sugar granulated white sugar to blended plums and stir well. Add more sugar to taste if needed.
  6. Line rimmed baking sheet with parchment paper covering the walls of the baking sheet as well but don’t have too much extra hanging over the sides other wise it can fall back onto the leather as it is drying and stick to it. Pour the purée into the lined baking sheets to about an ⅛ to ¼ inch thickness. 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.
  7. There are several ways to dry this out:
  8. (1). If your oven has a low heat setting at 140: Heat the oven to low 140°F. Place the baking sheets with purée in the oven on the two racks placed as much in the centre as possible.
  9. (2) Our oven preheats to 170 degrees F so we kept the oven door slightly open by putting a wooden spoon in the door. If you have a convection setting available, use it to speed up the process.
  10. (3) If you don’t want to prop the oven door open and your lowest setting is 170, preheat to 170, then turn the oven off and leave the door closed completely and reheat it after an hour; repeat as necessary until it dries out.
  11. (4) Let it dry in the sun for 2 days. You may also use a food dehydrator.

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3 Responses to Plum Fruit Leather

  1. sunithi says:

    Yummy ! Want some :)

  2. I love that you took it the extra step and left the parchment paper on and then rolled it up to look like Froot By the Foot!

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