It’s my turn to choose our project and I’d like to try the fruit roll ups from page 64 of September Living.
Puree 4 cups berries or stone fruit, 1/2 cup sugar, and 1 tbsp lemon juice. Cook over medium heat until thick 30-35 minutes, then strain through a fine strainer onto a baking sheet covered in a nonstick baking mat. Tilt to distribute. Bake at 170 2 1/2 to 3 hours until dehydrated. Allow to cool 10 minutes then cut into 8 4 1/2 by5 1/2 rectangles. Roll in parchment.
Hi there Brette! Sorry I’ve been MIA for a few weeks. Hurricane Irene threw me for a loop and I’m finally getting back into the blogosphere again. Can’t wait to make these.
I hope there wasn’t a lot of damage! Glad to see you back.