1 package MCP pectin
1 c. sugar
Use fully ripe or slightly overripe fruit. Wash and cut away any bruised or spoiled portions. Take out seeds if using fruit that has a pit. Puree fruit in a blender or food processor. If using raspberries or blackberries we like to try straining most of the seeds before going onto the next step. Stir sugar into puree. Mix well until dissolved. Slowly add the MCP pectin and stir until smooth.
Lay parchment paper on cookie sheet or dehydrator tray. Spread 1 1/2 cups puree in border. Smooth puree with rubber spatula or tilt cookie sheet to evenly spread puree. Refrigerate any unused puree.
For conventional oven:
Set temperature control at lowest setting or 150 degrees F. Two cookie sheets may be placed in the oven at the same time. Rotate trays every 3 hours. Drying will take up to 18 hours.
Set temperature control at 140-165 degrees F. and dry for 6-8 hours.
Remove rolls from tray while still warm. Cut and roll to desired size. Rolls may be stored up to 1 month w/o refrigeration. For longer storage, place in freezer up to 1 year.
*My neighbor shared with us this box of plums. They were so small but very sweet. Perfect for making these fruit rollups. Can also use any other type of fruit in this recipe.