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Here's the fruit leather. What's left at least, it's about the third of what I dried. I used maybe 2 kilos of plum. I dunno, should have weighed.
1. I pitted them then peeled too, during the process it became mushy but still had many bits of whole fruit-meat. Then just placed it on a plate. I didn't drain it I thought that would subtract both flavour and sugar.
2. Placed it on a sunny and windy spot, and just left there. The weather wasn't the best, clouds wondered about. I put there in the morning and then into the fridge in the evening. This went on about four days. As far as I can tell it didn't attracted many bugs (flies or wasps).
3. For the fourth day I flipped it to bake that side on the Sun too. It stuck onto the plate so it was difficult a bit. But this way it became a little crispy, I'm not sure if it's necessary, dried fruits are softer and still preserved.
It tastes great. The plums themselves were kinda mediocre, but this stuff got a concentrated falvour. Sweet and sour at the same time.
