How to Make Plum Fruit Leather
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This is a How-To for Fruit Leather. I can’t call something with just 2 ingredients a recipe. It’s so easy. Funny enough, this was actually the result of a blunder.
My mom cuts her gazillions of plums in half and dries them in the sun to make prunes. She starts off by baking them on low heat for a short time. That short time turned into a long time, which “ruined” a huge batch of plums. Mom decided to try something new. I know it’s not an original concept but she really did discover how to make fruit leather by mistake. It was a hit, especially with the kiddos! We re-created it again with our own plums.
Update: this year we made apricot fruit leather and it was amazing and we documented the process along with a sunshine drying method here.
Ingredients for Plumb Fruit Leather:
7 lb plums (around 5 quarts bowl)
3/4 cup granulated sugar
How to Make Plum Fruit Leather Rolls:
1. Preheat oven to 400° F. Wash, cut in half and pit the plums.
2. 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, set a timer for 15 min and check every 5 minutes to avoid burning the plums.
3. After 20 minutes, 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 3/4 cup of 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. Pour the purée into the lined baking sheets to about an 1/8 to 1/4 inch thickness. We filled 3 baking dishes that fit on 2 levels in the oven together.
7. 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˚ F: 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 center as possible.
(2) Our oven preheats to 170˚ 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˚ F, preheat to 170˚ F, 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) My mom 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.
8. When the fruit leather is ready, you can use a pizza cutter to cut fruit leather into srips. To store it, roll it in its parchment paper, put it in an airtight container or ziploc bag and store in the refrigerator or freezer.
Have you tried fruit leather with any other fruit?
How to Make Plum Fruit Leather
Ingredients
- 7 lb plums, around 5 quarts bowl
- 3/4 cup granulated sugar
Instructions
-
Preheat oven to 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. Check every 5 minutes to avoid burning the plums.
-
After 20 minutes, 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 3/4 cup sugar to blended plums and stir well. Add more sugar to taste if needed. Than line rimmed baking sheet with parchment paper covering the walls of the baking sheet as well. Pour the purée in to about an 1/8" to 1/4" thickness.
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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:
-
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 center as possible.
-
If the lowest setting on the oven is 170°F, than preheat to 170°. Turn the oven off and leave the door closed completely and reheat it after an hour; repeat as necessary until it dries out. The fruit leather is ready when it is no longer sticky and has a smooth surface.
Note: Please don’t use wax paper, it sticks to the fruit leather.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Natasha, I just wanted to comment and say thank you very much for this excellent recipe. I have made it for the last three years in a row and had excellent success. I have used greengage plums and usually dry them in the sun under a screen. Once they are the right texture I roll them up on the parchment paper and freeze them in food saver bags. They usually last up to 10 months with no change in flavour or quality. I’m expecting a bumper crop (50lbs+) this year and I’m looking forward to making this recipe again.
Thank you.
You are so welcome, Rae-Ann. I’m happy to read your good comments and feedback. Thank you for taking the time to leave a review for this recipe! Glad you have always used and loved it.
How long does this fruit leather last? And what’s the best way to store it? Many thanks from New Zealand Bianca
Hello Bianca, we have them in food saver bags and we haven’t tested the limits on them yet but it’s been a month or so and they are still great :). I haven’t tried freezing them but from what I’ve read, it’s ok to refrigerate or freeze fruit leather. You can check out the part in the recipe too where I mention how to store it.
HELP! I followed the recipe and used parchment paper. It looks awesome but it is stuck to the parchment paper. Where did I go wrong? Any idea how to save it? I would hate for 4 sheet pans of it to go to waste.
Hi Kevin, make sure to use parchment paper and not wax paper. Wax paper sticks badly. Also, if it is overly dry it can stick also. Place a sheet of lightly damp paper towel over the fruit later to soften it up a little and it will be easier to remove.
I followed your proportions but used a different method. Washed whole plums and put in large pot with 1/4 cup water. Brought close to a boil and let simmer until plums fell apart — about 20 mins? Added sugar and cooked about 5 more minutes.
Cool, strain, remove pits with hands and puree.
Followed your directions for drying.
Wonderful!
I’m so happy you enjoyed that Sara!
OhNO! I have never roasted my plums beforehand so thought I’d try this recipe. Noooo…don’t. Natasha, Love, are you sure that 400 degree oven is what you meant?? I roasted for a little over 10 min. My plums completely melted (I took a picture but can’t figure out how to attach it). Juice completely dried and stuck to the pans and the plum flesh turned to mush….consistency of apple sauce.
Hi Susan, did you possibly put them on convection mode which would cause them to bake faster and oversoften? It could also be a difference in type of plums or if overly soft plums are put into the oven. It should be all ok at the end even if they are over baked a little since they are pureed afterwards.
180 degrees is what the common recipe says.
Can you tell me if you can do a lesser amount of fruit or is it possible to use canned or frozen fruit????
Hi Kim, frozen plum are fine to use in this recipe
Hi from Germany! I was wondering if you have ever tried adding spices to the plum mixture. Like the beautifully spiced thick plum jam.
Thanks!
I haven’t tried. Which spice blend and proportions do you use?
Question…what does the halving the plums and baking in the oven first do, versus just blending them up and then drying them out? How does that extra step work better? Is there less liquid that way?
Ooooops!! I’m noticing others had the same quesiton-sorry!! Nevermind.
What is the reason for cooking the plums before blending?
Hi Abby, it is an important step, otherwise the texture and color of the fruit leather isn’t quite right. I’ve tried both ways and pre-baking produces much better results
can I make plum leather out of plum juice boiled down and pureed. this was made with a waterbase
Hi Shannon, I honestly haven’t tried that so I’m not sure if there will be enough “pulp” to form a good fruit leather. If anyone else can share insights on this, please chime in 🙂
Love that you don’t have to keep the oven on the whole 7 or so hours! Does it matter if you have a gas or electric?
Hi Amie, we have only tested this in an electric oven. If you have a gas oven with a fan and it is a “convection oven”, it may bake faster since the circulating air will help dry it out faster.
I was really excited to try this recipe. Unfortunately in my oven it didnt work well. It was quite watery for many hours and than suddenly it was too dry. It taste bitter. My daughter refuses to eat it. Good I didnt have enough trays, so I put some mixture to the freezer. So she loves to eat it frozen. Next time, when I have too much fruit I better do more jam 🙂
Hi Katerina, Did you possibly increase the temperature before it dried out? I’m not sure why it would taste bitter unless it was burned or maybe the plum variety possibly if the skins on your plums are bitter? That is my best guess.
I love this recipe, but was wondering what the nutrition facts are?
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Aakaash!
After baking the plums, they left a pretty purple on the baking mat. After blending though they turned ugly brown. Any idea why? Is it my variety of plum? I loved your finished product color!
Hi Sara, Hmm… I haven’t seen that with the plums I have. I suspect it is probably the type of plum.
Sounds like a good snack, but I don’t really like plums can you substitute with other fruits?
Jordyn, yes you can substitute with many other fruits like 🍑, apricot and others.
This worked out really well! I halved the amount of plums (3.5 lbs) and did about 3/4 cup sugar, still. They actually taste great! They are sweet and tangy. Thanks for the “how-to instructions”!
You’re welcome, Leslie! I’m so glad you enjoyed this recipe!
I made fresh Santa Rosa plum fruit leather then layered it with chocolate bars and chopped nuts, in an 8×8 pan lined with parchment (chocolate, chopped nuts, fruit leather, chopped nuts, chocolate). Heated it on a low setting for 15 or 20 minutes to melt the chocolate. Removed it from oven and let cooI, then sliced it into 1×2 inch pieces, then wrapped each in plastic wrap. They made amazing candy bites. Fresh ripe plums, have remarkable flavor that when concentrated into leather pairs perfect with nuts and chocolate. Another idea is to dip slices of fruit leather into melted chocolate, roll in chopped nuts and let set on parchment. Use as gifts. Tastes as good or better than Sees candy!
Bonnie, thank you so much for sharing that with us, I’m drooling right now just imagining all the flavors in my mouth 😋.
Hey Natasha,
I would like to try this recipe and have a question: Why do you pre-bake the plums in the oven? Can I skip this step?
Thanks,
Elena
Hi Elena, it is an important step, otherwise the texture and color of the fruit leather isn’t quite right. I’ve tried both ways and pre-baking produces much better results.
Made this today, delicious! A couple of questions…I noticed your apricot leather recipe states to bake at 200 degrees for slightly less time, would that work for this recipe? Also, does it matter if it’s stored in an air tight container on the counter or in the fridge? Thanks!
Hi Jennifer, you can also do this one at 200 for slightly less time. It’s a nice shortcut 🙂 We store this in foodsaver bags (airtight), but you can also store it in an airtight container in the refrigerator or freezer.
This is a yummy and easy recipe, but I’m wondering, what is the secrets to getting the parent paper off once you are done in the oven? This is my first time making fruit leather and I had a terrible time Trina to get the parchment off afterward. Thanks 🙂
Are you certain it was parchment paper and not wax? I haven’t had any issues with parchment paper sticking unless it was under-dried or once when we forgot about it, it over-dried and was a little tough to get it off.
Can I leave out th sugar? I’m wondering if you need it to make them set up.
Hi Eva, I think that would be fine if your plums are sweet enough to your liking. 🙂
How long do these last in an air right container before going bad? Have you ever tried to freeze them?
Thank you
Hi Jennifer, we have them in food saver bags and we haven’t tested the limits on them yet but it’s been a month or so and they are still great :). I haven’t tried freezing them but from what I’ve read, it’s ok to refrigerate or freeze fruit leather.
Hello! I want to try make this plum leather recipe but the skin on my plums is quite hard and sour even though the inside is ripe and very sweet. Should I still leave the skin on or would you peel it off before or after putting it in the oven? Thanks:)
Luvenya, I would leave the skin on. A good blender would take care of it. You might have to play with the sugar ratio to make sure it’s sweet to your liking. Let me know how it turns out 😄.
I made the plum leather leaving the skin on and it turned out great! They were very ripe and had a lot of liquid in them so it took three times as long to dry them but it was a yummy and easy way to use up a lot of plums! Thanks for replying so fast:)
Hey Natasha. I want to make these and I have a ton of frozen strawberries and was wondering if I can use them for this recipe. If yes, once thawed, do I have to cut them in half and then bake them? If so at what temperature and for how long?
Please reply as soon as possible. Thanks in advance😊
Hi Alena, with strawberries you don’t have to pre-bake, just blend them with sugar and strain if you want to get rid of the seeds, or leave them in. I haven’t tried with frozen strawberries but I assume it would work the same way, just thaw before blending.
We have a plum tree so I will for sure make these for the grandkids
That’s wonderful! It’s so nice to have your own fruit trees. I hope you and your grandkids all love the fruit leather 🙂
Make sure your oven is clean before you dry them!
I got three trays that taste like burnt pepperoni.
They are not pleasant.
Oh man that’s a bummer! Yes a clean oven is always a good idea, but I’ve never had my food take on the taste of something that was previously in the oven though.
I am trying this today with maple syrup instead of sugar – fingers crossed!
Hi Lori, I think it should work but you will want to let it dry out longer since you are adding a more liquid to the mix. Let me know how it goes! 🙂
Hello Natasha,
My fruit leather got stuck to the parchment paper completely, so I had to trash the whole batch. What was the mistake? poor quality of parchment paper?
Thank you
Hi Viktoriya, are you certain it was parchment paper and not wax paper? Also, one great way to tell if it’s done or not is if it sticks. If I find mine is sticky, I put it back in the oven until it’s no longer sticky. Bake time can vary based on how thick you made the fruit leather. I hope that helps for next time!! 🙂
Hi! This looks delicious!
Whay do we have to cook the plums?
Would that be good if we didn’t?
How long can we keep it the fridge or the freezer?
Thanks!
Hi! Yes the texture of the fruit leather is better if you bake the plums. They also blend more readily.
Is this recipe for any kind of fruit?
Hi Amie, Yes it would work for other stone fruits and probably even berries but your sugar to fruit ratio may be different and I’d recommend adding it to taste. Also, some fruits are juicier than others so it may take longer to dehydrate them in the oven.
This looks delicious, we have purple gage plums that I would like to try this with! If I use the sunshine drying method, what do I do with the pans at night? Refrigerate, or just leave out? Thanks!
Hi Megan, we leave them out but cover to keep any bugs away.
I love your recipe and have made it the last two years. My 5 y.o. daughter can’t wait for it and devours it when ready.
Question: the pits are too stuck to the interior fibers of the fruit. I slice twice, each side of pit making three pieces. I would love to cut once. Any suggestions for removing pit? I’m unsure of my variety, but are some easier to remove than others? Am I missing something?
Thank you!!
Hi Timon, it really depends on the plum variety. My mom has several in her yard and some are so difficult to remove that we just use those for things like juice to avoid pitting them 🙂 I hope you and your daughter love the fruit leather 🙂
It’s much more tastier and healthier without sugar! Let’s “learn” and “teach” to have things without it.
What variety of plums did you use without sugar? These would have been too tart without it.
I don’t have a food processor. Would a blender work to mix these up?
Blender should work as well 😀
This is such a cool idea! Wondering if I can substitute the white sugar (I never use) with brown sugar?
I think it would work, just add it to taste. Because there is molasses in brown sugar, your fruit leather will look darker.
Hi
We have frozen plums and i am wondering if they will work in this recipe. Thx!
Shannon
Shannon, frozen plum are fine to use in this recipe 😀.
Looks delish! Thanks for the recipe, I featured it on my blog: http://www.colorfulcanary.com/2015/10/16-not-so-pruney-ways-to-preserve-plums.html
Thank you for the feature :).
Will this work for any other fruits? For example, if I did not have plums, what kind of fruit would work?
Yes it would work for other stone fruits and probably even berries but your sugar to fruit ratio may be different and I’d recommend adding it to taste. Also, some fruits are juicier than others so it may take longer to dehydrate them in the oven.
Yummy. We call it “Lavashak” and dry it in the sun traditionally.
We dont add sugar, prefer sour ones.
Different tastes around the word 😉
I liked the way you dry these. good idea…
Welcome to the site Tara and thanks for sharing your version :).
Most fruits can be made into leathers. Cook and puree the fruit first. Adding apples helps to extend more expensive fruits and tones down the tartness of fruits like plum, reducing the need for added sugar. Yoghurt also makes a yummy addition and reduces, or makes completely unnecessary, any further sweetening. I am currently enjoying leather made with equal quantities of apricot yoghurt and pear puree which was sweetened with a pinch of stevia. Tastes like a most delicious chewy milk candy without all the processed additives and sugar. My mum used to make treats with her plum or peach leathers by spreading a sheet of fruit leather with cream cheese, rolling it up into a log and then cutting into small pinwheels.
I’ve never tried adding yogurt. Do you find that it spoils faster with the addition or yogurt or does it not matter if it’s dried into the fruit leather? Thank you so much for sharing! 🙂
I’m wondering why you have to cook the plum?
Cindy, it works best if you bake them first to soften them up. They also blend much better.
Can I use wax paper instead of parchment paper?
Things tend to stick much more to wax paper so I wouldn’t recommend it. I think you’ll have a much easier time taking it off the parchment paper. If all you have is wax paper, you might try spraying a little cooking spray on it (a tip shared by one of my readers) to prevent it from sticking to the wax paper.
Can we make this with just a pound of plums? I don’t need that much for one person.Thoughts please?
Yes that will work fine, just reduce the sugar down proportionally of course 🙂
YES!! love it. I made fruit roll-ups before with apricots and another time with figs. The only difference was that I cooked it slightly to melt the sugar and to puree the fruit. My apricot rolls are still good after 3 months in the freezer!!
Apricot and fig roll-ups sound delicious :). I never kept my in the freezer but thats a great idea, thank you for sharing.
do u think I can use dry plums?
Alina, this recipe only works with fresh fruit.
Do you know approximately how much volume of pureed plums you have before you add the sugar? I have a bunch of plum butter (no sugar) that isn’t thick enough that I would like to try this with. THanks for the great recipe!
From looking at the bowl that it’s in, I’d say it was roughly 2.5 Liters.
This looks awesome! I know we made something similar to this in a cooking class but for some reason I think it took wayyy less time. Possibly we had a dehydrator. Thanks for sharing this! I’ve been tinkering with the idea of making something like this to use as running fuel!!
The dehydrator would definitely speed up the process! 🙂
Can you sub the sugar for a different sweetener so these are paleo?
What kind of sweetener did you have in mind? If it is a liquid one, you will just have more drying time so keep that in mind :).
Would it work if I substituted honey for white sugar? Would it just take longer to dry?
Yes, it would take a little longer to dry. Without testing it, I couldn’t say exactly how long. Add it to taste. 🙂 I’m actually making it today (it’s still in the oven finishing up) and I made it with organic sugar this time.
Do I need to add sugar? I prefer not to add any extra sugar unless it’s necessary. My plums are very ripe and very sweet. Will it work with just plums?
Even if the plums are very ripe, the fruit leather might be a little tart. You can definitely taste it before mixing in the sugar and see if it is sweet enough for you.
Hi what is the lowest is 200 how can I do it and how long
Sveta, if your lowest setting is 200˚F, preheat to 200˚F, then turn the oven off and leave the door closed completely and reheat it after an hour; repeat as necessary until it dries out. Hope this helps.
I have made fruit leather before and I like softening the fruit in the oven better. It seems much easier then the stove. This is the first time I have put it in the oven. Previously comments have mentioned that the fruit stick to parchment paper. I spray a little cooking spray, before setting the fruit on the tray. It has always been easy to remove when I have used my dehydrator. We will see in 6-8 hours if it is the same in the oven. Thanks to you and your mom for a new way to make fruit leather.
That’s a great idea to spray with cooking spray! Thanks so much for sharing 🙂
Hi Natasha,
thank you for answering me back about my question.
I will try to let you know how I made the fruit leather after
I will make fruit leather from your recipe if I will have a chance.
God Bless you Natasha.
Hi Natasha,
how do you make the fruit leather that the parchment paper would not stick to the fruit leather? I want the fruit leather to be easily removed from the parchment paper.
If it’s dried adequately, it shouldn’t stick to parchment. It will stick to wax paper so I wouldn’t recommend it, but parchment paper shouldn’t stick. Were you having trouble with it sticking?
Hi Natasha,
yes I did have a problem with it sticking when I baked it in the oven. I made it last year from the strawberries. I made it my third time by following every step from another recipe, but I have failed. Thank you for answering my question because I had no idea that the fruit must be good dry. Another recipe did not tell me to bake the fruit until it has enough dryness.
I haven’t tried it with strawberries but that does sound like it would taste amazing as fruit leather! Strawberries are juicier though so it might take a little more time to dry them out in the oven.
I need this in my life! I love fruit leather and homemade is the best!
It’s also the best if you have some fruit trees. When our tree produces plums, it sure produces! This is a good way to preserve them 🙂
Yum! How would you do this with raspberry’s?
I’ve never had my hands on enough raspberries to try it but I imagine it’s the same process but keep in mind that raspberries would be much more seedy.
How did your mom dry it in the sun? I am actually thinking to do it this way. Do I need to cover it with something? Do I just let it sit in full sun until it’s dry? My son can’t wait for me to make this.
My Mom pits the fruit, then cuts in half and puts them in the oven for about 10 minutes at 350 to let them get a little steamy. You don’t want them to get too soft or they will get mushy. Time in the oven also depends on how ripe fruit is also. Then transfer them to a rack or a screen or parchment paper (or sometimes my mom uses wall paper ;)), – the key is to use something that is more non-stick so it doesn’t stick to the fruit. Let them dry in the sun completely. It depends on the weather, but it usually takes more than 1 day. After they are dry on top, turn them over. She’s telling me these things over the phone as I type ;).
Thanks for a quick response. I thought that it’s possible to dry puréed plums in the sun to make plum fruit leather. But I guess I can make prunes in the sun and have to use my oven to make plum fruit leather.
You can do that. It will take a little longer than the oven method, but I’ve seen others do it on the internet. 🙂
I have tried using our mangos which are very sweet! How do I stop them sticking or do I have to dry them longer. We have a dehydrator
Many thanks
Sally
I haven’t tried using a dehydrator for this but I imagine that would work well. Yes, if you want them to be less sticky, just try them out a little longer.
I have left-over plum juice from making jelly. Could I use it to make fruit leather?
There really needs to be more substance for making fruit leather. I think juice wouldn’t work unless it was like a pulpy puree.
wow, this is amazing, my kids would love, they are so addicted to sugar, lol, I got it on my plan for next week, love your blog, you are awesome, keep up the awesome work:-))
Thank you Veronika, my son loves it :).
After the fruit is done should you place it on paper and than roll up so it does not stick together??
Yes Barbara, unless you used parchment paper.
Can I do it with apples, we went to apple orchid and got so much gala apples, now I need to make bunch of different things with them! Natasha can u post some good recipes with apples ?
You can totally do it with apples, click here for a link on how to make them. I will be posting caramel apples sometimes soon 🙂
I have made these last week and sure they turned out great! Kids love them and BIG plus – it is all natural! They also shared some at school with other kids. Looks like it became a great hit! Should I start a new business?? 🙂
Ha ha. You definitely should! 🙂 You have full rights to the recipe. 😉
Natasha I have a question.. Can it be made with berries such a blackberries? We don’t have any plum trees, but we do have a ton of blackberries in the garden. Would u still need to dry them out for 20min in the beginning?
I think 10 minutes in the oven for berries would be better or they might get too juicy. Berries should make some mighty fine fruit leather. Let me know what you think.
Hi Natasha,
I just saw your video on facebook on how to separate egg whites from yolks. It was so nice to see you in person for the first time. I love your step by step recipes. However, I think that video are so helpful as well because we can actually watch you as you make the food. Keep up the good work and hope some of the future recipes would be in a video form. You are great Natasha.
Thank you so much. I think this video is just the beginning. People seemed to like the video idea 🙂
my oven has the keep warm option which sets to 145 degrees. we’ll see how that works. I added Truvia natural sweetner and they seem ok and sweet enough. cant wait for them to finish drying so I can eat them! I also saw recipe in other magazines but never tried it yet, yours is much easier.
With 145 F, you don’t have to keep the door slightly open. It will take a little longer, 8-12 hours. My oven starts at 170 F :(.
Wow, so simple and so unique. I didnt know that it only takes 2 ingridients to make fruit leather… I will have to go to our local orchards for some plums and make some for my kids. I am sure it tastes better then store bought ones… !
Great idea! I will do it for sure) Thank you Natasha!
Awesome!!! I been thinking to make fruit roll ups. Thanks Natasha for this wonderful recipe:)
Making this 🙂 So excited for my boys, I wish my mom knew this recipe when we were kids 🙂
It’s so easy, it’s hard to even call it a recipe. I’m so glad my mom messed up her dried plums, or we may not have discovered this for awhile! 😉
I seen those things in magazines or pinterest and never got to them. So for the baking part I think 20 minutes is too much, my overcooked and juice was all over the place. I didnt even check on them, just set on timer. But my were prune plums, smaller in size
I’m sorry that your plums overcooked. I made a note to use less time for smaller plums.
🙂 they are fine, I like feedback so I am sharing it with you 🙂
Thank you; I definitely love to hear feedback too. It makes the recipes better and it makes me a better cook to learn from you all!
Natasha,, I just want to clarify how to dry the fruit.. does the oven need to be on @140 for the 6-8 hours?
Inessa, yes, that is correct, it may take less or more time depending on how thick you make your fruit leather (it will take less time if 1/8″ thick and more time if 1/4″ thick but overall its 6-8 hours. Thanks for asking, I just went ahead and clarified this on the recipe. Just keep checking it every couple hours till it’s done.
Do you know how long these will last? do you refrigerate them after made? Thanks for this…my kids always ask for the multi-colored ones at store…and I really don’t like buying them because of everything that’s in them.
Place your fruit leather in airtight container and keep at least for a month in the fridge or few months in the freezer. Hope this helps 🙂
I’m soooo gonna do this! Thanks!
A great way to treat your kids with some fruit treat 🙂
super,I wiil do it,you are great…can I ask you if we can make in this way any fruits leather?
You should be able to make fruit leather with wide variety of fruits. Sugar amount will be different for other types of fruit, just do taste test 🙂