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.