Using Pomona's Pectin for Making Fruit Leather | Pantry Chat Podcast Short
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- Опубліковано 18 жов 2024
- We’re all busy and have a lot on our schedules, and sometimes we only have time for a quick podcast. Come listen to this podcast short as we answer your questions in a short amount of time.
Today we’re answering the question about using Pomona’s Pectin when making fruit leather.
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We had many Apricot trees as a child and we made fruit leather without any pectin, just minced and cooked the apricots, slightly sweetened as they are tart, until they got to a thickish consistency, spread it thinly on a plastic covered kitchen table to dry in the sun. We just put a fine net over to keep bugs away, but was done in a day
I have plums sitting on my counter that I was gifted with, good timing, thanks!
I would like a whole video on making fruit leather. I have all kinds of fruit and love fruit leather (roll-ups)
Here it is: ua-cam.com/video/Jmack2TJ-1w/v-deo.html
Good question! I bought Pomona’s Pectin months ago to make your fruit leather recipe, but I haven’t been able to find the white grape juice concentrate anywhere!
Me either! I wonder if we could use a substitute or even white grape juice that’s not a concentrate. Unless anyone has an online source for white grape juice concentrate.
@@hoovesandharvesthomestead4982 Amazon has it :)
I think I accidentally stumbled on a way to make pectin. I have been experimenting with using a steam basket to juice my apples before making apple sauce. The juice I collected jelled really nicely.
Do you think if I blended this reduced pectin mixture back in with the apples it would make a more pliable fruit leather? I'm going to have to try it!
Your recipe is the best! This was one of my questions I’ve had when making it. Another is storage. I typically leave my fruit leather on parchment paper and make little rolls. Sometimes I leave them in the freezer or sometimes they go right in the drawer for kiddos to find. Any non-parchment options? Also is it shelf stable forever?
You can put a bunch in mason jars. If no condensation in a week, they can last up to a year, but usually taste better within a few months.
@@FineFeatheredHomestead Great tip! Thanks I'll try that.
Can you make fruit leather from juice?