B.c. plum-cot leather

Yield: 27 Servings

Ingredients:

4 c Apricots chopped
2 c Prune plums chopped
2 ts Sugar

Instructions:

Wash pit and chop fruit. Puree in blender with sugar. Yields 3 1/2 to 4 cups. Prepare 15 1/2 x 10 1/2 inch cookie sheet or jelly roll pan by covering with plastic wrap and securing with masking tape. Pour puree evenly over the plastic. Place in full sunlight. Drying time depends on the fruit temperature and sunlight. If not quite dry after the first day bring indoors overnight and continue drying the next day. It may take up to 24 hours. Drying may be finished in the oven if weather is unsuitable for sun drying. Pre-heat oven to the lowest setting 150F. Turn off. Set puree in middle. Occasionally reheat to maintain warmth. The leather is ready when it peels easily from the plastic. To store roll in the plastic wrap then in a sealed bag. At room temperature it will keep one month. In the fridge 3 months. 27 servings 1 serving strip 6x1 inch contains 21 calories 1/2 fruit & veg. choice. Source: Enjoy BC Fruit the Diabetic Way by Elaine Johnston 1982 BC Tree Fruits Ltd Sun-Rype Products Ltd. Shared but not tested by Elizabeth Rodier Sept 93