Peach Roll-Ups Recipe

Peach season is here. I have fond memories eating fruit roll-ups as a kid. Here's a simple recipe to make your own peach roll-ups minus the high fructose corn syrup, of course!

Ingredients:
1lb sugar
4lbs. peach puree

Wash peaches. Dip into boiling water briefly, one at a time, until skins can be removed. Remove pits and process peaches in a food processor or blender to a pulp.

Cook pulp in a heavy bottomed pan over very low heat (or use a slow cooker), stirring often to avoid sticking.

If desired, add 1/2 tablespoons of ascorbic acid (fruit fresh) during the last 2-3 minutes of cooking. Remove from heat and spread on a silicone baking sheet, use wax paper, or spread on a baking sheet covered with plastic wrap. Best results are obtained by drying on a special insert in a food dehydrator.

Dry for 6-10 hours at 135-140 degrees. If using an oven, keep door propped open to allow humidity to escape.

When the fruit leather is dry (it should be pliable and come off easily from the drying surface), roll it up in plastic wrap or wax paper and store in air-tight bags or in jars in a cool dark place.