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Recipes, Product Reviews, and Restaurant Recommendations for Western New York
Thursday, July 5, 2012
Boil in a short stock pot, 2 lbs of fruit, 1 cup of sugar and 1/4 cup of water. Stir frequently, scraping down the sides. Boil for at least 20 minutes. Turn the heat down as far as it will go, do not cover, and continue to cook for 1 more hour. Stirring every five minutes and scraping down the sides and along the bottom of the pan.
Cool for 30 minutes. Line a cookie sheet with either brown waxed paper or plastic wrap. Pour on the thickened fruit and smooth out with the back of a spoon and be sure that there are no holes or thick sections. It should be very smooth and even.
Bake between 130 to 170 degrees for 6 hours. Checking for tackiness and elasticity.
When you can lift an edge, turn off the oven, cover and set to cool on top of the stove.
You can just roll it right up in the plastic wrap or waxed paper and stored in a plastic bag in the fridge door.