I made a triple batch. Raspberry/Strawberry/Blueberry. I did my convection oven at 170F for about 5 hours. Raspberry/Strawberry was perfect. Blueberry was great but it spread a bit. Still good, just a bit thinner.
Amazing video! Really easy to follow, and that red jam just looks so good on camera. I've never tried fruit leather but this really makes me wanna try it. Quick question, does fruit leather last longer than fruit for being dehydrated? like how long do you have to consume it?
No, dehydrated fruit last longer I think. The more moisture there is, the shorter the shelf life. Put parchment paper or wax paper between the fruit leather layers in an airtight container or wrap it in plastic wrap. It can be kept at room temperature for up to two weeks.
Hey Gemma!!! this recipe looks so perfect and so so good!!!! great job!!!👍 because my grocery store has a lot of frozen fruits so I will definitely be making this very soon!!!🍓 and also can I use lime juice instead of lemon juice? thank you!!!!🤩love Brissa.💌❤
Growing up in the states, I had fruit leather and fruit-by-the-foot and they are ENTIRELY different things. Fruit leather is made with real fruit and has a toothsome bite, while fruit-by-the-foot is straight up candy LOL
My wife loves fruit leather WITH seeds, they make it crunchy (I don't like it with the seeds, and the seeds also makes it more difficult to spread. I also overdry it, making it very chewy - luckily she likes that). BTW: 200F/100C is a lot higher than other recipes I've seen, is that a deliberate choice (faster dehydration) or just because that's your lowest setting?
Thanks for sharing your insights. Based on tests, the temperature in the recipe gave the best result. Check it out here, www.biggerbolderbaking.com/raspberry-fruit-leather/
So good to see you! How's hubby and beautiful baby boy? Bet he's so BIG!!!! Are you not going to age, girl? 😂 Looking Beautiful Gemma. Cool recipe, thank you. Hope EVERYTHING is ok. Wishing you guys, as always, THE BEST!!! ❤❤❤❤
Hi. Essentially, they’re categorized as quick breads relying on raising agents baking powder and baking soda. Scones contain more eggs than biscuits, have sugar which biscuits don’t have; scones have less baking powder and butter than biscuits so tend to be denser and less flakier than the latter. MILK or CREAM is used in scones and BUTTERMILK is always used in biscuits. Check the recipes below for reference: www.biggerbolderbaking.com/best-ever-biscuits/ www.biggerbolderbaking.com/best-ever-irish-scones/
Hi Bold Bakers! What Fruit-Roll Up flavors will you make? Get the full written recipe here: bit.ly/raspberry-fruit-leather
15 videos in and you’re the only one who’s shown us what we should be looking for to know when it’s ready. Thanks for putting in all the details.
Thank you very much Gemma so simple many thanks God be with your family
Thank you so much Gemma for sharing this recipe. It is a must try recipe for me❤❤
Hope you like it! Get the recipe here, www.biggerbolderbaking.com/raspberry-fruit-leather/
This is just as wonderful when using a healthy Sweetner 👌
Raspberry fruit leather looks good hope you have a great week Gemma.
Thank you! You have a god one, too!
I watched snack Vs chef on netflix lots of times
I like the way you recreate fruit roll ups
Thank you!
@@biggerbolderbaking you're welcome
I video I didn’t know I needed. Grateful for this.
Glad it was helpful! Get the full recipe here, www.biggerbolderbaking.com/raspberry-fruit-leather/
Thank you so much. ❤
You're welcome 😊
I've been looking for this recipe thank you!
Hope you enjoy it! Get the written recipe here, www.biggerbolderbaking.com/raspberry-fruit-leather/
@@biggerbolderbaking thank you
Oooh so yummy!!!
Ooooo, things I crave but stay away from! Cool👍👍👍
I made a triple batch. Raspberry/Strawberry/Blueberry. I did my convection oven at 170F for about 5 hours. Raspberry/Strawberry was perfect. Blueberry was great but it spread a bit. Still good, just a bit thinner.
We make the same thing with ripe mango pulp. We generally sun dry them.
In Bengal it is called ammsatwa
Thanks for sharing.
Amazing video! Really easy to follow, and that red jam just looks so good on camera. I've never tried fruit leather but this really makes me wanna try it. Quick question, does fruit leather last longer than fruit for being dehydrated? like how long do you have to consume it?
No, dehydrated fruit last longer I think. The more moisture there is, the shorter the shelf life. Put parchment paper or wax paper between the fruit leather layers in an airtight container or wrap it in plastic wrap. It can be kept at room temperature for up to two weeks.
Looks yummy
Thank you 😋
Great video. 😊😊
Glad you appreciate it. Thank you for watching!
Hey Gemma!!! this recipe looks so perfect and so so good!!!! great job!!!👍 because my grocery store has a lot of frozen fruits so I will definitely be making this very soon!!!🍓 and also can I
use lime juice instead of lemon juice? thank you!!!!🤩love Brissa.💌❤
Go for it! I hope you enjoy these fruit roll-ups. My 4 yo certainly loves it!
wish i had this as a kid
You can make and enjoy these at home. Here's the recipe, www.biggerbolderbaking.com/raspberry-fruit-leather/
Lovely pinky fruit leather🥰.. I loved it Gemma❤️
I'm delighted to hear that! I hope you'll give it a go. Get the recipe here, www.biggerbolderbaking.com/raspberry-fruit-leather/
👍🏻
Growing up in the states, I had fruit leather and fruit-by-the-foot and they are ENTIRELY different things. Fruit leather is made with real fruit and has a toothsome bite, while fruit-by-the-foot is straight up candy LOL
My wife loves fruit leather WITH seeds, they make it crunchy (I don't like it with the seeds, and the seeds also makes it more difficult to spread. I also overdry it, making it very chewy - luckily she likes that). BTW: 200F/100C is a lot higher than other recipes I've seen, is that a deliberate choice (faster dehydration) or just because that's your lowest setting?
Thanks for sharing your insights. Based on tests, the temperature in the recipe gave the best result. Check it out here, www.biggerbolderbaking.com/raspberry-fruit-leather/
Fruit RollUps!!!
How do you do this without sugar? I tend to like things more tart. would it be possible to get rid of it all together or do I need an alternative?
😋😋😋😋😋😋😋so good😉
Thank you 😋
So good to see you! How's hubby and beautiful baby boy? Bet he's so BIG!!!! Are you not going to age, girl? 😂 Looking Beautiful Gemma. Cool recipe, thank you. Hope EVERYTHING is ok. Wishing you guys, as always, THE BEST!!! ❤❤❤❤
Thank you for the kind words. Georgie is 4 already and is doing well. Thank you for asking.
I love fruit leather.... Such a perfect recipe...but here electricity is too expensive to try it 😭
Sorry to hear that! I hope you get to try making these.
Where are you?
Can we please have a video or can you tell me what the difference between biscuits and scones are?
Hi. Essentially, they’re categorized as quick breads relying on raising agents baking powder and baking soda. Scones contain more eggs than biscuits, have sugar which biscuits don’t have; scones have less baking powder and butter than biscuits so tend to be denser and less flakier than the latter.
MILK or CREAM is used in scones and BUTTERMILK is always used in biscuits. Check the recipes below for reference:
www.biggerbolderbaking.com/best-ever-biscuits/
www.biggerbolderbaking.com/best-ever-irish-scones/
can you please do gummy bears next? my guilty pleasure but I hate all the artificial ingredients in it
Here you go, www.biggerbolderbaking.com/homemade-gummy-bears/
@@biggerbolderbaking wow thank you!!