I started using applesauce (pectin) and it changed the game for my fruit roll ups. You can use sugar free too. Walmart has a good value brand that’s inexpensive. I’ve used frozen and fresh fruit. Is 1 part apple sauce, 2 parts fruit. I’ve never cooked the fruit slurry before dehydrating and it comes out perfect. Happy Dehydrating!
Very interesting! I’ll have to try this recipe. Mama used to make fruit leather for me, when I was a little girl. But hers was just the foam off the fruit jam she was making, mixed with a little of the leftover jam in the bottom of the pot. Then she’d pour in onto parchment paper and bake it on a cookie sheet in the oven, set to its lowest temperature. It was such a wonderful treat for me. Made me feel special to receive something just for me after her very long day of making dozens of jars of jam.
Hey Caroline, Just watched this video again. I thought I'd share a little tip for rolling the leather in parchment: roll the whole sheet of leather (or 1/2 sheet, depending on parchment size), in the parchment and slice into strips with a sharp knife. Saves time, instead of slicing the leather first and trying to rollup in parchment.
I rolled dehydrated pineapple leather and cut the rolls in the parchment with kitchen scissors. One of my trays completely stuck and I had to wrestle the pineapple off. Did not precook it though so this method looks interesting.
We freeze the excess strawberries and blueberries we don't have time to eat, then when it's apple season you just puree the frozen fruit with the ugly apples. 50% apple instead of the grape juice.
I use honey in my recipe, I like to cool it overnight in the refrigerator, the next day I spread it out in the tray. I find it easier to work with :) I’m interested in try with pectin!
Yum..Yes I think you're correct. The difference between a fruit leather and a fruit strap is the amount of pectin and placed a generous amount on the tray.. P.s. did you know that you can easily get natural pectin from any citrus? Carrot has natural pectin as well. (I grate it into cooked Apple and add a bit of toasted coconut as well.) Spread 1 centimetre thick and be generous around the edges.. My mouth is watering looking at those strawberries. I bet they make delicious fruit straps!!
Great tips! Thanks! I’ll have to try the pectin next time. I use plastic lids from sour cream type containers to make individual portions of fruit leather. I spray them with Pam first. They keep the liquid from running off and you can make it thicker if you want and it is a more even depth.
So nice! I've been using homemade applesauce with my fresh fruits to give it thst soft supple fruit leather texture. I never put 2 and 2 together that duh! Apples have lots of pectin. I dont always have lots of applesauce left in spring/ early summer. Blueberries/strawberries/banana/ raspberries all really benefit from the applesauce for me. But pear/apple/mango and one I cant remember oh yes ! Peaches. Don't seem to need the extra applesauce but maybe adding a bit of Pomona will make look a touch nicer? Thanks for sharing
Great idea, but do you mean cooking/dehydrating with the fruit in the lids? If so, id be cautious... some of those plastics deteriorate with heat. I dont know much about dehydrating, as i just purchased my first dehydrator. But I came across this post and thought Id share..... I could be completely wrong. If so, my apologies.
When I read the notification on this video I thought hmmm…pectin maybe? Funny how just one thing can jog your thinking. I haven’t thought about making fruit leather in years. Time to give it another try. Love your very informative channel. God bless!
Carolyn I made alot of fruit leather, never used pectin thou I had alot of it and it was used to make sugar free jelly and jams/ I made mine with only 2 ingredients that is fruit and honey., blend it in blender and honey. you need to , It was always nice and thick I believe I used about I used one half cup or less,
I have so many cherries right now. Never made it before but i’m trying now. any tips? I have no idea what i’m doing lol but i have a dehydrator i’ve never used
I have always used apple sauce to my fruit puree, usually equal parts and if you want to sweeten the mix, add Karo syrup, it make it nice and pliable. You cannot taste the applesauce at all.
@@cherylinchrist4826 probably in the oven at a very low temp, I’d assume! Surely you can do a quick google search and find timing and temp for oven dehydration:)
It basically seems like a strawberry jam recipe…maybe I will try just dehydrating some of my rhubarb jam - it’s puréed. Can’t hurt to try! Ball also makes a no/low sugar pectin.
I was wondering if it was pectin. My Mom made fruit leather for me as well as many other healthy snacks out of the garden with the dehydrator. She used pectin. This was a very long time ago.
@@mimamo_2295 I wish I could. I remember watching her and her telling me what she was doing, but some big things happened in our lives soon after. I have been trying to recreate a lot of her dehydrator recipes for many years now. She made this incredible dried corn snack that was seasoned with dried veggies and a little salt I just can't get right. I was so much better than chips. My friends would beg for it. Thank you for asking.
@@Dicyroller ahh i see.. its okay, thank you so much for replying. I'll try again using some recipe i've got from internet, although it might need some modification to produce some good fruit leathers
@@Dicyroller : Did you ever figure the formula out? I don’t know if it’ll help you at all when you go to find and re-create your mother’s recipes, but in my area, women within a family tend to share recipes freely back-and-forth. Recipes tend to migrate up and down the generations as well. So if I’m really stuck for one of my grandmothers recipes and mom can’t remember it, I called her sister. If she doesn’t have it, I called my grandmother’s sister. If I can’t find one of mom’s recipes and she’s lost it, I called the girls that she used to go to church with, or the ones she goes to church with now. We all share the best recipes back-and-forth, so somebody’s been able to have it. I hope you have that same resource available to you as well. :-) Thank you for sharing your ideas!
@@daphneraven6745 Thank you so much for your advice, but My Mom was a maverick, She was just trying things out. I never thought to ask her until she was masking her dementia. I am currently working on a seasoned dehydrated corn snack. She would dehydrate the vegies that we could not finish leading up to the corn being ready and then grind them into a fine powder along with some onion powder from the year before tossing the corn nibs in it and some salt and dry them. I remember my friends and I loved them.
Ooh, yum. I only recently had dried strawberries for the first time. It's like eating concentrated strawberry jam without the added sugar and hours over a hot stove.
I cut them into long liquorice straps. Easy to eat and cut up into breakfast cereal.. I store them in freezer bags, then in an oblong Tupperware container.. I'm trying an experiment and have put some in a Moccona jar in our pantry. I'm wanting to see how well they last out of the fridge. It's winter here and our pantry approximately 10 degrees. I've seen people roll them up in the greaseproof paper that they dried them on.. then put them into a freezer bag in the fridge
I used wax paper. I laid our fruit leather on a sheet of wax paper and cut them into long ribbon two inche wide strips and rooled them up like fruit by the foot gum. We pop them in the fridge because our spetrum toddler loves them cold. My little ones love them so much and its a great way to use up berries before they spoil.
I'm sure that someone has asked this question but I'm wondering what type calcium is used. Is it Calcium chloride, calcium carbonate or calcium acetate or other? Also, is it only that particular brand of pectin that will work with the calcium or will most pectin work? Thanks so much for your videos!
You should use grass fed beef collagen instead of pectin if you are trying to optimze the nutrition and health value of those leathers. I make collagen gummies with it without dehydrating. I just got a dehydrator though so imma try it in some fruit leathers
Good idea. I purchased 5 type collagen (from beef, fish fowl etc) powder. It is tasteless and can be added into any liquid, as an additive when you drink your beverage. You can even add it into your coffee. It works great for better skin, hair, nails and to help get rid of crepey-skin.........I do not want 500 year old looking hands, I am not a mummy and do not want to look like one.
So nice! I've been using homemade applesauce with my fresh fruits to give it thst soft supple fruit leather texture. I never put 2 and 2 together that duh! Apples have lots of pectin. I dont always have lots of applesauce left in spring/ early summer. Blueberries/strawberries/banana/ raspberries all really benefit from the applesauce for me. But pear/apple/mango and one I cant remember oh yes ! Peaches. Don't seem to need the extra applesauce but maybe adding a bit of Pomona will make look a touch nicer? Thanks for sharing
@@dragonkeeper137 okay I've used as much as 1 to 1. As in one cup applesauce to one cup fruit and as low as say 1 cup fruit to 1/4 cup of applesauce. My family doesn't think it changes the flavor much but they love applesauce. Depending on the fruits I bet you could go higher on the applesauce too. Like if your blueberries have a lot of flavor. The only one my family didn't like was banana but they feel banana has a weird texture dried. They love the deep fried banana chips(especially the ones with a touch of turbano sugar and crushed walnuts but thats hard to find sometimes). I hope this helps. I just know raspberries and blueberries and strawberries all were kinda hard when dried into fruit leather. The kiddos hated the textures. Oh another fun thing to try is pureed fruit mixed with yogurt and made into fruit leather. They love that too.
This looks really good. I enjoy your videos so much. I was wondering if there is a way to make it without a blender and dehydrated? I don't have electricity of any kind. I know there must be ways to prepare all of these recipes without electricity, but no one shows the old ways. Everyone uses blenders, dehydraters, and freeze dryers. I do follow your canning instructions. I am also a diabetic so the fact that there is no added sugar is awesome.
You can smash fruit with a fork until it it almost juice. Follow this recipe and spread it on a sheet cake pan covered with silicone sheets or parchment paper. Set it in BRIGHT sun and cover with tulle or very fine net. Dry to desired leather.
@@nancytabor8302 I'd think when it is almost dry you might want to flip it over to get the other side dry, if you are using the sun and wind to dry it out.
Wow! been a long time sub to your channel.. must have gotten lost in the algorithm, not surprised.. but to randomly search for this topic to find you have done a video on it makes me happy and glad that it is someone I trust that isn't using bad ingredients or things we shouldnt be using anyway! hope you and the fam at the homestead are doing well!
Quince. Add a quince. I can quince in pints & 1/2 pints in the fall ( quince/membrillo roll ups are our favorite) but when you have fruits in the next summer you can add some of the canned quince & 😋
Quince has tons of pectin. My grandma used to pick the neighbors ornamental quinces when they would fruit(they didn't always fruit) used it later to make jelly and jam. All the things we've forgotten that were once common knowledge.
@@kfl611 I've been trying to teach my grandkiddos all kinds of things. They are like little sponges just sucking up knowledge lol. They all love cooking and baking. They also garden with me. They love cherry tomatoes more than candy lol. We grow probably 8 varieties a year looking for the best of the best lol. So far Barry's crazy cherry and yellow jellybean are their favorite 💛 and mine is the brownish weird cherry called kumato cherry tomatoes. Very rich in umami flavor.
@@Emeraldwitch30 My grandmother was born in 1911, I think. She a great cook and had a natural talent in the kitchen (and for having kids). BUT she never shared with other people how she made what she made, that was her secret. It would be nice if your younger generation could film you cooking and explaining how you do what you do in the kitchen, or in other aspects of your life. Think how wonderful that will be in 200 years from now, to have great, great, great, great grandma's recipe and to actually be seeing her explain how and why she cooked the way she did, for the recipes that are still being made - because they tasted so great and were handed down the generations !
@@kfl611 my grandkiddos have been wanting to make their favorite recipes they make with me and my grandson picked my lasagna first. We might make it for Christmas eve family dinner. We are kinda getting turkey and ham ed out lol. But yes I'd love to have more video of my grandma I spent hours cooking with her and her mother my great gran. I cant make chicken soup without thinking of my grandmother. My mother and aunts told me they think it tastes just like grandmother soup. Now to find great grans stuffed cabbage roll recipe. It has sauerkraut and bacon and tomatoes. I might just wing it and figure out more while doing it. Oh I do remember my great gran having the old mogan David wine bottle out for sauce too.
Thank you Carolyn! I am going to try using the strawberries I just steamed to remove juice to make strawberry jelly. I have the Pomona’s pectin and can’t wait to try this! I plan to use a couple of cups of the strawberry juice instead of the grape juice. I have enough to make three batches of jelly and enjoying the steam process for extracting juice!
When you say they are shelf stable, could you please give a general idea (I understand that they probably don't stay on the shelves all that long for anyone in a household with children! LOL) about how long you feel this particular kind of product would be stable.
I've seen other videos where it was mentioned if it is kept in a glass jar with a tight fitting lid it can last a year, if it is kept in a zip lock plastic bag it can last 6 months. From Chocolate box cottage: ruclips.net/video/TX3m6_WnGjw/видео.html
those mats look great. clicked the link in the description and saw they were reasonably priced (even cheaper than that, imo). just purchased a set. thanks for the tip!
I had ordered some from amazon before I saw this video. They sent me the wrong ones (flat). The flat ones are super thin. It's the reason I didn't try to re-order them with the lipped edges. If you get them, would be interested in hearing your thoughts here.
My aunt made fruit leathers that was more like fruit fudge rolls. Brittle, dry and very fruity without being sugar sweet. Not leathery at all. But they consider it a family secret and no-one gets the secret. Very very good. I would buy that in bulk anyday.
I am originally from Orlando, FL. Travel Nursed all over the country. Lived in Franklin, NC for 20 years, till my late husband passed away. Then, I sold everything, paid cash for a custom RV, and went to AZ/CA/NV border area. I hated it....dry, dusty, too much violrnce from illegals. So, my current hubby & I chose to relocate to Idaho. Sold RV, and now live in Montpelier, ID. The southeast region. We love it! I noticed, the growing season was extremely short last year.....this year, even shorter. So.....I now grow my peppers, ginger, tomatoes, squash, indoors, using grow lights & window sunshine. The Idaho Agricultural guys told me the growing seasons have been getting shorter & shorter, each year. I live your ideas, and it's nice to meet an Idahoan......so, hello neighbor!
I feel like this is a stupid question but would unflavoured gelatin do the same thing? My boyfriend is a diabetic and I tried to make sugar free jam with very little success, naturally the regular pectin did not cut it so I'm glad to hear that there's one that doesn't need it. Just need to figure out where to get it. Go Canada? supposedly I can get it at Walmart, we'll see.
My mother one time made the best blueberry preserves, she did not add in any sugar, she just cooked them for a long time on a low flame, till a lot of the water cooked out. I would cook them down a lot and towards the end add in a little Gelatin, and dehydrate them on a low heat.
Thank you Caroline. I’ll have to give it a try. I gave up on fruit leathers, years ago, for exactly those reasons. Looking forward to trying it. I have that exact same food dehydrator. Where do you get the silicone sheets?
Good job, looks yummy, but why does the end-product look like a marbled steak? Shouldn't the pectin/sugar mixture have been blended better? Perhaps more homogenized? Just curious... Thank you!
I've seen people use the parchment paper, they fold up each corner and staple them together - each 4 corners, and they end up with a parchment tray and use that.
I went to 3 large supermarkets trying to find white Grape Juice concentrate and came up empty handed. Oh my, and with gas prices these days, what a terrible disappointment. I have my Pamoma and strawberries but no sweetner. Any suggestions?
You could probably use apple juice concentrate, it’s commonly found in the freezer isles, in containers that resemble the containers that premade biscuits are in.
I just made some really delicious peach fruit leather. I would like to keep it shelf stable because I have limited freezer space. Do you have any advice about the safe use of desiccants? Thank you for your time and your knowledge
I will have to ask for the silicon trays for my nesco for Christmas and can't wait to try the Pectin. I knew there was something I could put in to help my fruit leather. My husband said I was crazy as I cooked up almost 5 lbs of ground beef to dehydrate to experiment with my lunches and getting ready for winter if we lose power again.
Newbie here and in need of help! Package instruction say calcium water is 1/2t calcium to 1/2c water. I couldn't find the amount of pectin to use for your 6c berry/2c juice concentrate for leather. Thanks a bunch.
?Can we dehydrate certain soups to powder? For example cream of mushroom, cream of chicken from store bought cans. I use tons if it and thought it would be nice to power it?? Thoughts?
I would think so, as long as your meat was precooked before you dehydrate it. It may change some how it looks once it is dehydrated and rehydrated. Check out 'soups' or 'meals' in a jar videos.
Can u make fruit leather from watermelons? It has sooo much water in it. Maybe cooking it down for a while after the purée to thicken it out some ? Or do u think the dehydrator will just do the job?
Can anyone tell me what the shelf life is for fruit leather? Does it need to be refrigerated? Can it be stored on shelves in a pantry? I’m sorry for so many questions, but I’m really wanting to learn everything about this.
If fully dehydrated, it should last a year in a cold dry and dark place. And I recommend storing it an airtight container with an oxygen and a moisture absorber. Both water and oxygen degrade it faster.
Hi! The recipe is amazing! Can’t wait to try! But I have one question, where can I buy calcium water? Or how can I make it? Would appreciate for response ☺️
Calcium water is a solution you make with water and the monocalcium phosphate powder (food-grade rock mineral source) that comes in its own packet with every purchase of Pomona’s Pectin. The Pomona’s Pectin directions tell you how to make calcium water with the calcium powder.
There's probably a way to make this without the powdered pectin or juice concentrate. I use grated apples or hawberries for my berry Jams and I'm even able to reduce the (plain) sugar if it's a ripe enough berry. There must be something similarly possible for fruit leathers... Got me thinking!
Yeah that’s what I’m saying. Just go pick a bunch of crab apples and boil it down to make your own pectin. Then add that to your jam or your fruit leather. Cool idea with the berries though, I’ve never tried it with them. I’d be interested to see how that comes out.
Not sure why I want fruit leather to taste like that from the store. I don't want it to taste like sticky sugar strips, I want it to taste like fruit. The best fruit leather I ever had was made by my mom, drying it in the sun on top of our camper, made from fresh apricots from our tree. Crispy edges and all.
She is not saying it "tastes" like that from the store....it is BETTER. What she is saying is it will not be sticky and it will be like the stuff you buy in the store...not sticky.
Unfortunately that pectin is not available in my country. We used to make it with my mom as kids and hers was thin but still soft, tasty and flexible. Trying to remember how she did it, as she definitely did not add pectin
I did persimmons a couple of years ago a d didn’t really know how to do it, I just used my vitaMix and let her rip then put it in the dehydrator. It came out really good. What is the purpose of heating it? Persimmons are already quite sweet, thanks
Where do you purchase your Pomona Pectin from in bulk? We aren't close to a pick up point from Azure . I've found the actual Pomona Pectin in bulk online but cannot figure out if the Calcium Powder is included. Help.
Thank you for sharing this great recipe & educational demo! 1) Could applesauce work instead of grape juice? 2) Also, what would be your second favorite brand of dehydrator? The Excalibur has a Calif warning regarding parts that may be cancerous. So bummed! I'm concerned about ordering it.
If you were to use honey or maple syrup to sweeten your fruit leather would there be a specific ratio, and how would you add your pectin, would you cook the fruit mixture with the sweetener bring to a simmer and then add the pectin directly to the pot? What would be the process for no added juice concentrate or sweetener? Thanks!
Since it consist of pectin, it will thicken up once heated and becomes jelly if cooled. So you could blend the fruits with lemon and do not put pectin, or heat or cook anything until you have the electricity. Keep your fruit in a cooler in refrigerated temperature to ensure it doesn't go bad during your travel to electricity.
I started using applesauce (pectin) and it changed the game for my fruit roll ups. You can use sugar free too. Walmart has a good value brand that’s inexpensive. I’ve used frozen and fresh fruit. Is 1 part apple sauce, 2 parts fruit. I’ve never cooked the fruit slurry before dehydrating and it comes out perfect.
Happy Dehydrating!
This is a really cool idea. Not only does it add pectin, but it adds a little natural sweetness from the applesauce.
Heyy what time and temp do you use?
Thank you
As someone who clicked on this as a cooking tutorial, I have to say your garden is magnificent!!
Thank you so much 😊
Very interesting! I’ll have to try this recipe.
Mama used to make fruit leather for me, when I was a little girl. But hers was just the foam off the fruit jam she was making, mixed with a little of the leftover jam in the bottom of the pot. Then she’d pour in onto parchment paper and bake it on a cookie sheet in the oven, set to its lowest temperature. It was such a wonderful treat for me. Made me feel special to receive something just for me after her very long day of making dozens of jars of jam.
What a lovely memory ❤
Loving the comments here - what a great idea!
Your mama was a smart lady!
Lovely 😊
Thank you for sharing your story. Love it.
I love that ❤
Hey Caroline, Just watched this video again. I thought I'd share a little tip for rolling the leather in parchment: roll the whole sheet of leather (or 1/2 sheet, depending on parchment size), in the parchment and slice into strips with a sharp knife. Saves time, instead of slicing the leather first and trying to rollup in parchment.
That’s what I did last year! So much easier!
I rolled dehydrated pineapple leather and cut the rolls in the parchment with kitchen scissors. One of my trays completely stuck and I had to wrestle the pineapple off. Did not precook it though so this method looks interesting.
We freeze the excess strawberries and blueberries we don't have time to eat, then when it's apple season you just puree the frozen fruit with the ugly apples. 50% apple instead of the grape juice.
"Geaynius gump!"
I want to make this. I bought a dehydrator just for this!! My grandson loves fruit leather!! Thanks for sharing!!
Thank you sweet lady for being our Test Kitchen. I wish I had a mom or big sister like you
I use honey in my recipe, I like to cool it overnight in the refrigerator, the next day I spread it out in the tray. I find it easier to work with :) I’m interested in try with pectin!
You can use apple suace to add pectin to your fruit leather. Honey is a great way to sweeten the leather
Yum..Yes I think you're correct. The difference between a fruit leather and a fruit strap is the amount of pectin and placed a generous amount on the tray..
P.s. did you know that you can easily get natural pectin from any citrus? Carrot has natural pectin as well. (I grate it into cooked Apple and add a bit of toasted coconut as well.)
Spread 1 centimetre thick and be generous around the edges..
My mouth is watering looking at those strawberries. I bet they make delicious fruit straps!!
Great tips! Thanks! I’ll have to try the pectin next time. I use plastic lids from sour cream type containers to make individual portions of fruit leather. I spray them with Pam first. They keep the liquid from running off and you can make it thicker if you want and it is a more even depth.
You genius. 🤓
I will need to borrow my sister's "tupperware" and try this.😉😆
That's a fantastic idea! My fruit leather trays have a lip but I think smaller individual sizes would be pretty for christmas/yule holiday gifts.
So nice! I've been using homemade applesauce with my fresh fruits to give it thst soft supple fruit leather texture.
I never put 2 and 2 together that duh! Apples have lots of pectin.
I dont always have lots of applesauce left in spring/ early summer.
Blueberries/strawberries/banana/ raspberries all really benefit from the applesauce for me.
But pear/apple/mango and one I cant remember oh yes ! Peaches. Don't seem to need the extra applesauce but maybe adding a bit of Pomona will make look a touch nicer?
Thanks for sharing
Great idea, but do you mean cooking/dehydrating with the fruit in the lids? If so, id be cautious... some of those plastics deteriorate with heat. I dont know much about dehydrating, as i just purchased my first dehydrator. But I came across this post and thought Id share..... I could be completely wrong. If so, my apologies.
When I read the notification on this video I thought hmmm…pectin maybe? Funny how just one thing can jog your thinking. I haven’t thought about making fruit leather in years. Time to give it another try. Love your very informative channel. God bless!
I thought jello but I was wrong. Now to find that brand pectin
I was saying that to myself also.........i was like "i bet its pectin" lol
@@maryjane-vx4dd There is a link for it in description. 😀
Melissa Norris ( Modern homesteading channel) also uses that pectin, thanks for showing us this recipe !👍we love your channel!
Carolyn I made alot of fruit leather, never used pectin thou I had alot of it and it was used to make sugar free jelly and jams/ I made mine with only 2 ingredients that is fruit and honey., blend it in blender and honey. you need to , It was always nice and thick I believe I used about I used one half cup or less,
You know why I gave up making fruit leather? Because I'd do all that work to make them and my kids would devour it all in one day. 😂
🤣 hum. I think we have the same kids lol. Good gravy its even worse when I do beef jerky! Then its the kiddos(well grandkiddos) and papa lol
@@Emeraldwitch30 Oh yeah, beef jerky is gone before I can blink. 😁
I feel ya @J Wright 🤣
Then you shouldn't have made it so tasty.
Litterally what children do if they really like something.
And unlike store bought, no weird ingredients or preservatives or chemicals !
I used to make my cherry fruit leather with just fruit and a small amount of honey. It turned out great.
I have so many cherries right now. Never made it before but i’m trying now. any tips? I have no idea what i’m doing lol but i have a dehydrator i’ve never used
I have always used apple sauce to my fruit puree, usually equal parts and if you want to sweeten the mix, add Karo syrup, it make it nice and pliable. You cannot taste the applesauce at all.
Do you have a recipe you would share?
I do not have a dehydrator, any alternatives?
@@cherylinchrist4826 probably in the oven at a very low temp, I’d assume! Surely you can do a quick google search and find timing and temp for oven dehydration:)
Do you use the applesauce in the same amount as she does with the grape juice?
Our first batch finished this morning and they are delicious!!
It basically seems like a strawberry jam recipe…maybe I will try just dehydrating some of my rhubarb jam - it’s puréed. Can’t hurt to try!
Ball also makes a no/low sugar pectin.
i was thinking of the pectin in the stores that the low/no sugar pectin too. I get pemona but have to order it online and its kinda spendy.
I was wondering if it was pectin. My Mom made fruit leather for me as well as many other healthy snacks out of the garden with the dehydrator. She used pectin. This was a very long time ago.
Would you mind to share how much pectin your mother use? I'm confused
@@mimamo_2295 I wish I could. I remember watching her and her telling me what she was doing, but some big things happened in our lives soon after. I have been trying to recreate a lot of her dehydrator recipes for many years now. She made this incredible dried corn snack that was seasoned with dried veggies and a little salt I just can't get right. I was so much better than chips. My friends would beg for it. Thank you for asking.
@@Dicyroller ahh i see.. its okay, thank you so much for replying. I'll try again using some recipe i've got from internet, although it might need some modification to produce some good fruit leathers
@@Dicyroller : Did you ever figure the formula out? I don’t know if it’ll help you at all when you go to find and re-create your mother’s recipes, but in my area, women within a family tend to share recipes freely back-and-forth. Recipes tend to migrate up and down the generations as well. So if I’m really stuck for one of my grandmothers recipes and mom can’t remember it, I called her sister. If she doesn’t have it, I called my grandmother’s sister. If I can’t find one of mom’s recipes and she’s lost it, I called the girls that she used to go to church with, or the ones she goes to church with now. We all share the best recipes back-and-forth, so somebody’s been able to have it. I hope you have that same resource available to you as well. :-) Thank you for sharing your ideas!
@@daphneraven6745 Thank you so much for your advice, but My Mom was a maverick, She was just trying things out. I never thought to ask her until she was masking her dementia. I am currently working on a seasoned dehydrated corn snack. She would dehydrate the vegies that we could not finish leading up to the corn being ready and then grind them into a fine powder along with some onion powder from the year before tossing the corn nibs in it and some salt and dry them. I remember my friends and I loved them.
I love this recipe,. I have to be honest and I held my breath the whole time you were transferring that full tray lol.much love from Utah
My mom made peach leather when I was under 10, 30+ years ago. Thanks for the wonderful flashback!
Dried hole strawberries are amazing. Not freeze dried but dehydrated. It’s best to save the smaller ones which are easier to get perfect.
Ooh, yum. I only recently had dried strawberries for the first time. It's like eating concentrated strawberry jam without the added sugar and hours over a hot stove.
@@jwrightgardening Seriously? They are good dehydrated?
@@5GreenAcresYup! I was surprised but they taste like dessert.
I absolutely love your channel. So many valuable lessons!!! Thank you for doing what you do!
Thanks for watching!
This is the content I want to see! Thank you Carolyn
What a great channel. Great resource, a blessing for families 👪🙏❤
I came to this same conclusion about the fruit leather. Thank you for the knowledge!
I would like to see how you wrapped and stored them
I cut them into long liquorice straps. Easy to eat and cut up into breakfast cereal..
I store them in freezer bags, then in an oblong Tupperware container..
I'm trying an experiment and have put some in a Moccona jar in our pantry. I'm wanting to see how well they last out of the fridge. It's winter here and our pantry approximately 10 degrees.
I've seen people roll them up in the greaseproof paper that they dried them on.. then put them into a freezer bag in the fridge
I used wax paper. I laid our fruit leather on a sheet of wax paper and cut them into long ribbon two inche wide strips and rooled them up like fruit by the foot gum. We pop them in the fridge because our spetrum toddler loves them cold. My little ones love them so much and its a great way to use up berries before they spoil.
I'm sure that someone has asked this question but I'm wondering what type calcium is used. Is it Calcium chloride, calcium carbonate or calcium acetate or other? Also, is it only that particular brand of pectin that will work with the calcium or will most pectin work? Thanks so much for your videos!
According to Amazon it is monocalcium phosphate .
The pectin is low methoxyl citrus pectin
That is why I didn't like this video. Caroline did the video assuming everyone knows of the products she is talking about. I sure don't.
You should use grass fed beef collagen instead of pectin if you are trying to optimze the nutrition and health value of those leathers. I make collagen gummies with it without dehydrating. I just got a dehydrator though so imma try it in some fruit leathers
Elaborate please
Good idea. I purchased 5 type collagen (from beef, fish fowl etc) powder. It is tasteless and can be added into any liquid, as an additive when you drink your beverage. You can even add it into your coffee. It works great for better skin, hair, nails and to help get rid of crepey-skin.........I do not want 500 year old looking hands, I am not a mummy and do not want to look like one.
So nice! I've been using homemade applesauce with my fresh fruits to give it thst soft supple fruit leather texture.
I never put 2 and 2 together that duh! Apples have lots of pectin.
I dont always have lots of applesauce left in spring/ early summer.
Blueberries/strawberries/banana/ raspberries all really benefit from the applesauce for me.
But pear/apple/mango and one I cant remember oh yes ! Peaches. Don't seem to need the extra applesauce but maybe adding a bit of Pomona will make look a touch nicer?
Thanks for sharing
@@dragonkeeper137 okay I've used as much as 1 to 1. As in one cup applesauce to one cup fruit and as low as say 1 cup fruit to 1/4 cup of applesauce. My family doesn't think it changes the flavor much but they love applesauce.
Depending on the fruits I bet you could go higher on the applesauce too. Like if your blueberries have a lot of flavor.
The only one my family didn't like was banana but they feel banana has a weird texture dried. They love the deep fried banana chips(especially the ones with a touch of turbano sugar and crushed walnuts but thats hard to find sometimes).
I hope this helps. I just know raspberries and blueberries and strawberries all were kinda hard when dried into fruit leather. The kiddos hated the textures.
Oh another fun thing to try is pureed fruit mixed with yogurt and made into fruit leather. They love that too.
Thank you Caroline! I’d given up on making fruit leathers. I’ll have to try this.
This looks really good. I enjoy your videos so much. I was wondering if there is a way to make it without a blender and dehydrated? I don't have electricity of any kind. I know there must be ways to prepare all of these recipes without electricity, but no one shows the old ways. Everyone uses blenders, dehydraters, and freeze dryers. I do follow your canning instructions. I am also a diabetic so the fact that there is no added sugar is awesome.
You can smash fruit with a fork until it it almost juice. Follow this recipe and spread it on a sheet cake pan covered with silicone sheets or parchment paper. Set it in BRIGHT sun and cover with tulle or very fine net. Dry to desired leather.
@@nancytabor8302 I'd think when it is almost dry you might want to flip it over to get the other side dry, if you are using the sun and wind to dry it out.
This lady goes all the way with food, nice garden and kitchen
Wow! been a long time sub to your channel.. must have gotten lost in the algorithm, not surprised.. but to randomly search for this topic to find you have done a video on it makes me happy and glad that it is someone I trust that isn't using bad ingredients or things we shouldnt be using anyway! hope you and the fam at the homestead are doing well!
UGH! I watched your video over 20 times before I saw the pectin-needed amount!!! Your videos are great, thanks again!
I’ve heard adding applesauce to it to keep it soft ! Im trying it now ! Fingers crossed ❤❤
This garden though holy moly. I just stumbled here cause I was talking about fruit leather.
Quince. Add a quince. I can quince in pints & 1/2 pints in the fall ( quince/membrillo roll ups are our favorite) but when you have fruits in the next summer you can add some of the canned quince & 😋
Quince has tons of pectin. My grandma used to pick the neighbors ornamental quinces when they would fruit(they didn't always fruit) used it later to make jelly and jam. All the things we've forgotten that were once common knowledge.
@@Emeraldwitch30 That's why Grandmas and Grandpas were the best, for the most part.
@@kfl611 I've been trying to teach my grandkiddos all kinds of things. They are like little sponges just sucking up knowledge lol. They all love cooking and baking.
They also garden with me. They love cherry tomatoes more than candy lol. We grow probably 8 varieties a year looking for the best of the best lol.
So far Barry's crazy cherry and yellow jellybean are their favorite 💛 and mine is the brownish weird cherry called kumato cherry tomatoes. Very rich in umami flavor.
@@Emeraldwitch30 My grandmother was born in 1911, I think. She a great cook and had a natural talent in the kitchen (and for having kids). BUT she never shared with other people how she made what she made, that was her secret. It would be nice if your younger generation could film you cooking and explaining how you do what you do in the kitchen, or in other aspects of your life. Think how wonderful that will be in 200 years from now, to have great, great, great, great grandma's recipe and to actually be seeing her explain how and why she cooked the way she did, for the recipes that are still being made - because they tasted so great and were handed down the generations !
@@kfl611 my grandkiddos have been wanting to make their favorite recipes they make with me and my grandson picked my lasagna first. We might make it for Christmas eve family dinner. We are kinda getting turkey and ham ed out lol.
But yes I'd love to have more video of my grandma I spent hours cooking with her and her mother my great gran.
I cant make chicken soup without thinking of my grandmother.
My mother and aunts told me they think it tastes just like grandmother soup.
Now to find great grans stuffed cabbage roll recipe. It has sauerkraut and bacon and tomatoes. I might just wing it and figure out more while doing it. Oh I do remember my great gran having the old mogan David wine bottle out for sauce too.
Love it. Gonna save this video , make it later, share it with all my friends. Thank you thank you thank you 🙏 ❤
Thank you Carolyn! I am going to try using the strawberries I just steamed to remove juice to make strawberry jelly. I have the Pomona’s pectin and can’t wait to try this! I plan to use a couple of cups of the strawberry juice instead of the grape juice. I have enough to make three batches of jelly and enjoying the steam process for extracting juice!
When you say they are shelf stable, could you please give a general idea (I understand that they probably don't stay on the shelves all that long for anyone in a household with children! LOL) about how long you feel this particular kind of product would be stable.
I am wondering this too.
I've seen other videos where it was mentioned if it is kept in a glass jar with a tight fitting lid it can last a year, if it is kept in a zip lock plastic bag it can last 6 months.
From Chocolate box cottage:
ruclips.net/video/TX3m6_WnGjw/видео.html
Im thinking place the whole piece on same size parchment, roll it up in a long tube then cut into 11/2 inch rolls
That’s how I do it; I like to tie strings all down the roll then use some heavy duty kitchen shears
@@amadeacesari1103 👍
those mats look great. clicked the link in the description and saw they were reasonably priced (even cheaper than that, imo). just purchased a set. thanks for the tip!
I had ordered some from amazon before I saw this video. They sent me the wrong ones (flat). The flat ones are super thin. It's the reason I didn't try to re-order them with the lipped edges. If you get them, would be interested in hearing your thoughts here.
@@MsBeachLizard will do. I did the free shipping option, not sure how long that will take. but have saved this thread in my inbox to not forget
@@chip6515 that would be awesome! Thanks. 🤓
My aunt made fruit leathers that was more like fruit fudge rolls. Brittle, dry and very fruity without being sugar sweet. Not leathery at all. But they consider it a family secret and no-one gets the secret. Very very good. I would buy that in bulk anyday.
Sounds like Betty crocker fruit wrinkles from back in the day
Gelatin works best for me. I've used both traditional gelatin and agar (seaweed gelatin)
I love fruit leather........ive only ever had them from the grocery store
They are pretty nice, but pretty sweet from the store, generally. Unless you can get a healthier version.
I am originally from Orlando, FL.
Travel Nursed all over the country.
Lived in Franklin, NC for 20 years, till my late husband passed away.
Then, I sold everything, paid cash for a custom RV, and went to AZ/CA/NV border area. I hated it....dry, dusty, too much violrnce from illegals.
So, my current hubby & I chose to relocate to Idaho. Sold RV, and now live in Montpelier, ID. The southeast region. We love it! I noticed, the growing season was extremely short last year.....this year, even shorter.
So.....I now grow my peppers, ginger, tomatoes, squash, indoors, using grow lights & window sunshine.
The Idaho Agricultural guys told me the growing seasons have been getting shorter & shorter, each year.
I live your ideas, and it's nice to meet an Idahoan......so, hello neighbor!
I'm glad you found your niche and happy place !
Your kitchen is absolutely adorable
I feel like this is a stupid question but would unflavoured gelatin do the same thing?
My boyfriend is a diabetic and I tried to make sugar free jam with very little success, naturally the regular pectin did not cut it so I'm glad to hear that there's one that doesn't need it. Just need to figure out where to get it. Go Canada? supposedly I can get it at Walmart, we'll see.
My mother one time made the best blueberry preserves, she did not add in any sugar, she just cooked them for a long time on a low flame, till a lot of the water cooked out. I would cook them down a lot and towards the end add in a little Gelatin, and dehydrate them on a low heat.
Awesome video as usual! Thank you! I have to say I LOVED the opening monologue shots in your gorgeous garden!
we called ( lavashak ) in 99% of it its sour and salty and we make whit sour fruit and believe me its fantastic 😋😋😋 sorry for my bad spell
I love to hear how other cultures cook their native dishes.
I actually don't use the calcium (forgot it once) and it actually works just fine without it. I love Pomona pectin!
Can you talk about how you grow your strawberries, what variety you buy, and where you get them from?
Thank you Caroline. I’ll have to give it a try. I gave up on fruit leathers, years ago, for exactly those reasons. Looking forward to trying it.
I have that exact same food dehydrator. Where do you get the silicone sheets?
She has a link in the description to the silicone mats
What brand is the dehydrator?
I just bought some round silicone sheets on Amazon . The package was filled with 4 sheets. The price was 19.99.
Good job, looks yummy, but why does the end-product look like a marbled steak? Shouldn't the pectin/sugar mixture have been blended better? Perhaps more homogenized? Just curious... Thank you!
Where you live is absolutely STUNNING 😍🥰
Thank you so much. Can't wait to do this!
I would use the Ace blender from Instant Pot for this recipe. It worked beautifully for strawberry refrigerator jam. It has a nice built-in heater.
Wow, so you wouldn’t have to transfer the mixture it to the stove?
I’m impressed with the tray carrying!
I had no idea those trays existed for my ex caliber. Thank you! I’ve ordered six. Thanks as well for the tip on the Pomona pectin.
I've seen people use the parchment paper, they fold up each corner and staple them together - each 4 corners, and they end up with a parchment tray and use that.
I went to 3 large supermarkets trying to find white Grape Juice concentrate and came up empty handed. Oh my, and with gas prices these days, what a terrible disappointment. I have my Pamoma and strawberries but no sweetner. Any suggestions?
I've seen videos where people used maple syrup or honey as a sweetener, but to taste, not a cup or so.
You could probably use apple juice concentrate, it’s commonly found in the freezer isles, in containers that resemble the containers that premade biscuits are in.
I just made some really delicious peach fruit leather. I would like to keep it shelf stable because I have limited freezer space. Do you have any advice about the safe use of desiccants? Thank you for your time and your knowledge
Did you find a solution for storing them? I’m about to make peach as well, hopefully enough that I need to keep it stored for a while.
@@Melshed I ended up wrapping the dried sheets in parchment paper and keeping them in a glass jar with an additional desiccant pack.
My grandkids will love this! 👍❤️👍❤️👍❤️🤗🇺🇸
I will have to ask for the silicon trays for my nesco for Christmas and can't wait to try the Pectin. I knew there was something I could put in to help my fruit leather. My husband said I was crazy as I cooked up almost 5 lbs of ground beef to dehydrate to experiment with my lunches and getting ready for winter if we lose power again.
How is the ground beef? Did you make bars or a crumble
Newbie here and in need of help! Package instruction say calcium water is 1/2t calcium to 1/2c water. I couldn't find the amount of pectin to use for your 6c berry/2c juice concentrate for leather. Thanks a bunch.
?Can we dehydrate certain soups to powder? For example cream of mushroom, cream of chicken from store bought cans. I use tons if it and thought it would be nice to power it?? Thoughts?
I would think so, as long as your meat was precooked before you dehydrate it. It may change some how it looks once it is dehydrated and rehydrated. Check out 'soups' or 'meals' in a jar videos.
Can u make fruit leather from watermelons? It has sooo much water in it. Maybe cooking it down for a while after the purée to thicken it out some ? Or do u think the dehydrator will just do the job?
Can anyone tell me what the shelf life is for fruit leather? Does it need to be refrigerated? Can it be stored on shelves in a pantry? I’m sorry for so many questions, but I’m really wanting to learn everything about this.
If fully dehydrated, it should last a year in a cold dry and dark place. And I recommend storing it an airtight container with an oxygen and a moisture absorber. Both water and oxygen degrade it faster.
I freeze dry strawberries and peaches. Yummy!😀
I would’ve never imagined adding Pomona’s to my fruit leather. Thanks!
How long will this last on the shelf? I have never made leathers before but would like to try.
Ours lasted about 4-5 months. Then my children remember we had some and it disappeared reallly fast
@@chessastockton5645 thank you
If your child/children are anything like mine it wont last to long. They will inhale them.
@@laurieherman1215 I have 17 grandchildren and 7 great grands so pretty sure it will be eaten up lol
At least a year, probably longer. We use wax paper to roll them up, then put in gallon freezer bag
How much pectin would you use for approx 2 cups of fruit? Thanks so much for your video! 🥰🥰
I found my answer, 4 tsp, thanks !
Hi! The recipe is amazing! Can’t wait to try! But I have one question, where can I buy calcium water? Or how can I make it? Would appreciate for response ☺️
Calcium water is a solution you make with water and the monocalcium phosphate powder (food-grade rock mineral source) that comes in its own packet with every purchase of Pomona’s Pectin. The Pomona’s Pectin directions tell you how to make calcium water with the calcium powder.
I bought the Pomona Pectin and the silicone round fruit leather dehydrator sheets you suggested . Can’t wait to make these !
Does applesauce already contain enough pectin to use for fruit leather?
And what about using sugar-free preserves?
Fruit Leather the nutrient filled food Fruit Roll Ups have been imitating for decades until the delicious natural edible item has all but disappeared.
Pectin. The answer is pectin. You can make your own at home with apples.
There's probably a way to make this without the powdered pectin or juice concentrate.
I use grated apples or hawberries for my berry Jams and I'm even able to reduce the (plain) sugar if it's a ripe enough berry. There must be something similarly possible for fruit leathers... Got me thinking!
Yeah that’s what I’m saying. Just go pick a bunch of crab apples and boil it down to make your own pectin. Then add that to your jam or your fruit leather. Cool idea with the berries though, I’ve never tried it with them. I’d be interested to see how that comes out.
Is it alright if we use other hydrocolloid beside pectin? Like agar, arabic gum or caragenan
Not sure why I want fruit leather to taste like that from the store. I don't want it to taste like sticky sugar strips, I want it to taste like fruit. The best fruit leather I ever had was made by my mom, drying it in the sun on top of our camper, made from fresh apricots from our tree. Crispy edges and all.
She is not saying it "tastes" like that from the store....it is BETTER. What she is saying is it will not be sticky and it will be like the stuff you buy in the store...not sticky.
Unfortunately that pectin is not available in my country. We used to make it with my mom as kids and hers was thin but still soft, tasty and flexible. Trying to remember how she did it, as she definitely did not add pectin
Don't apples naturally contain a lot of pectin, perhaps you could try adding in some apple sauce.
this lady rocks
I did persimmons a couple of years ago a d didn’t really know how to do it, I just used my vitaMix and let her rip then put it in the dehydrator. It came out really good. What is the purpose of heating it? Persimmons are already quite sweet, thanks
Wow. Even finding the white grape juice concentrate is hard here in northern KY...
Just found you. And I already love you. Thanks for this beautiful edible art
I love your garden 😍
I use kombucha vinegar and a pelical to get chewie fruit leathers.
I had to look it up, perhaps you mean Pellicle (cooking)
Where do you purchase your Pomona Pectin from in bulk? We aren't close to a pick up point from Azure . I've found the actual Pomona Pectin in bulk online but cannot figure out if the Calcium Powder is included. Help.
homesteadingfamily.com/pamonas-bulk-b
I’ve done the same exact research and yes the calcium is included
How long should it be stored for how many months
Can anyone help... I had to freeze my strawberries and now want to make fruit leather. Can I use those once thawed or will they be too watery?
What a great content!you should be on food network.
I'd like to do this in the oven. What temp and how long would you recommend?
Thank you for sharing this great recipe & educational demo!
1) Could applesauce work instead of grape juice?
2) Also, what would be your second favorite brand of dehydrator?
The Excalibur has a Calif warning regarding parts that may be cancerous.
So bummed! I'm concerned about ordering it.
Your oven
Seriously though, what doesn't have a California warning
Could you just use Ball low and no-sugar pectin?
Interesting. I used honey as a sweetener. Will try the pectin. How did you store them? Mylar with O2 absorbers? Vacuum sealed?
We do it on a ziplock in the freezer.
If you were to use honey or maple syrup to sweeten your fruit leather would there be a specific ratio, and how would you add your pectin, would you cook the fruit mixture with the sweetener bring to a simmer and then add the pectin directly to the pot? What would be the process for no added juice concentrate or sweetener? Thanks!
She never answers questions.
Add enough to suit your own taste buds....
Thank you for the recipe. What is calcium water?
Can one cool the fruit / pectin mix before pouring into dehydrator or will it thicken in route? Need to travel to electricity.
Since it consist of pectin, it will thicken up once heated and becomes jelly if cooled. So you could blend the fruits with lemon and do not put pectin, or heat or cook anything until you have the electricity. Keep your fruit in a cooler in refrigerated temperature to ensure it doesn't go bad during your travel to electricity.
Thanks! God bless
So excited to try this recipe!
Great Video!
I definitely took notes 👏🏼👏🏼👏🏼