User Guide

Fruit leathers make great treats. It can be made from almost any type of fruit. Whip

the pulp up in your blender. Sweetening is rarely needed but if it needs a little

something, add small amounts of honey or corn syrup. Spread the mixture on a

cookie sheet lined with plastic wrap and dry in the sun for 6 to 12 hours, or in the

oven at a very low temperature, preferably not above 140ºF (60ºC) overnight. Leave

the oven door ajar for ventilation.

APPLE BUTTER

16 cups Thick apple pulp

1 cup Vinegar

8 cups Sugar

4 tsp. Cinnamon

Mix well to be sure cinnamon is well distributed. Pack in jars and process for 15

minutes in a hot water bath.

APRICOT BUTTER

8 cups Apricot pulp (skins and all)

2 Oranges

5 cups Sugar

Cinnamon to taste

Mix apricot pulp and oranges in a blender. Add sugar and cinnamon. Heat and seal

in hot jars. Note: Do the same thing to plums but use lemons instead of oranges.

Make homemade syrups and sauces for pancakes, waffles, French toast, and even

drizzled over ice cream.

Syrups from apricots, cherries, peaches, pears, pineapples, raspberries and

strawberries.

7 cups Juice

7 cups Sugar

16 oz. Bottle of liquid fruit pectin.

Mix the sugar and juice together. Bring to a boil, stirring constantly. Stir in the

pectin. Bring to a full rolling boil and boil hard for one minute. Remove from heat,

skim, and pour into clean, hot jars and seal.

Syrups from blackberries, chokecherries, crabapples, currants, grapes and plums.

5 cups Juice

7 cups Sugar

Combine juice and sugar in a large heavy pan. Bring to a full rolling boil for one

minute. Remove from heat and skim off the foam (if you boil too long, you may end

up with jelly). Pour into clean, hot jars and seal.