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Apricot Fruit Roll-Ups

Directions

Pit apricots while saving the seeds to plant later.

Pit enough to fill a large 12 quart cooking pot.

Add 4 cups of water to the pot.

Lightly cook the apricots until they are very soft. About 1 hour or so.

Let cool and puree with a stick blender or food processor the fruit until smooth.


I ended up with 28 cups of Apricot Puree.

I added 12 cups of sugar.

Juice of 5 limes.



The sugar content is to your taste, add enough to not make you pucker too much. They are tart!


Line your dehydrator with parchment paper, each tray holds about 2 cups of puree at 1/4” thick. Make sure the puree is pretty thin so it doesn't take too long to dehydrate.


Dehydrate for 8-12 hours or so until dried to a light tackiness.


Remove and cut into strips.


Eat the apricot fruit roll ups immediately or save for the winter months. To preserve, vacuum seal them in a food saver bag to keep the air out. We will be eating these in hunting camp this year!

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