Featured in: Autumn Olive: Delicious Invader
Ingredients
- •1.4 liters (6 cups/3 pints) Autumn Olive berries, washed, strained, and still wet
- •30 ml (2 tablespoons) honey, or to taste
Preparation
Stir berries in pot over medium-high heat until berries have burst and begin to bubble in their own pulp. Some berries will still be unbroken but burst easily when pressed between the side of the pot and a spoon.
Remove from heat and ladle into a food mill, passing them through the food mill into another pot or container. Put the seeds and pulp from the food mill aside. (You can use these to feed chickens or wildlife, the seeds are no longer fertile since they have been boiled. Use in your compost if you like.)
Add honey to the pulp to taste. If you harvested your berries early in the season you may have to add more honey. Be sure to put in at least some honey or your fruit leather will not be very flexible and will stick to the tray when dehydrating.
Oil your fruit roll trays with vegetable or olive oil (thin coating). Dehydrate at 57°C (125-135°F). If you do not have a dehydrator, a cookie sheet with parchment on it will do; dry in the oven at 57°C (135°F) for 6 hours or until fruit roll is no longer sticky.
Cut roll into serving-sized slices (or bits to be used as salad topping, etc.) and store in an airtight container. If still tacky/sticky in some areas you can store in the refrigerator or freeze for long-term storage.
