Easy Fruit Roll Up Recipe with Pamona's Pectin
Fruit leather is an easy way to use up a bounty of fruit during high season and it makes for a delicious snack. The addition of Pamona's pectin helps the fruit roll become truly leathery and malleable, which is the consistency of good dried fruit snacks.
Servings: 8
Cost: $10
Equipment
- Baking sheet
- Silicone Mats
- Pot
- Blender or Food Processor
- Measuring spoons and cups
- Spatula
Ingredients
- 4 cups Fruit Blended
- 2 tsp Calcium
- 2 tsp Pamona's Pectin
- 1/2 cup Lemon Juice or other fruit juices
Instructions
- Preheat the oven to 220°F
- Prepare two baking sheets with silicone mats
- Add fruit to a blender or food processor and puree it
- Add the fruit puree to a pan on the stove and heat until it reaches a slow boil
- With a Pamona's Pectin package, prepare the calcium to water ratio to store in a separate jar in your cupboard
- Once your calcium/water ratio is ready, add the calcium to the the pureed fruit and stir, and turn the heat down low
- In the blender, combine the Ramona's pectin and lemon juice together very well for 2-3 minutes
- Stir in the Panama's pectin/lemon juice mix into the fruit on your stove top
- Pour the mixture onto the prepared baking sheet with a silicone mat until the amount on the silicone mat is roughly a side plate size
- Carefully tip the baking sheet from side to side allowing the fruit mix to spread out across the entire silicone mat. The end result should be a fruit layer about the size that you wish your fruit roll ups to be, as the depth won't change too much during baking
- Bake in the oven for 40 minutes or until completely dry (the thicker the leather the longer it will take to dry out)
- Remove leather from the oven and slice into long strips.
- Roll strips into circles and store in a container