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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 140ºF (60ºC) overnight. Leave
the oven door ajar for ventilation.
APPLE BUTTER
16 cups Thick apple pulp
1 cup Vinegar
8 cups Sugar
4 tsp. Cinnamon
Mix well to be sure cinnamon is well distributed. Pack in jars and process for 15
minutes in a hot water bath.
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.