Plum leather from The River Cottage Preserves Handbook by Pam Corbin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eeeve on August 27, 2018

    I've always shied away from making fruit leathers, thinking it would be too complicated. That's not the case at all, certainly not with plums - you just have to stone them, simmer them to a pulp, blend them (one is supposed to push the pulp through a sieve, but, you know...), spread the puree out on a baking tray or two and then it goes in the oven for 12+ hours. Our fruit leather took about 15 hours at 70 degrees, and there was a tiny patch in the middle that hadn't completely set. But the rest was great (and tasted great - sweet but not sugary)! And what fun to turn it into little roll-ups. Will probably make this again with the current Victoria plum glut.

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