Ingredients
- 1kg of fruit
- I used apple
- Blackberries (optional: damsons, raspberries, grapes)
- 100g caster sugar
- 80ml water
Method
- Peel and roughly chop the apples, wash the blackberries and put all of the fruit in a large, heavy-based pan.
- Add about 80ml water, just enough to stop the fruit sticking, and bring to the boil.
- Simmer for about 30 minutes to an hour, stirring now and then, until the fruit is soft and broken down. If it starts to stick to the pan, add a little more water.
- Push the cooked fruit through a sieve and get as much of the pulp as you can. (Alternatively, use a mouli – it’s quicker and more efficient)
- Rinse out the pan, then put in the strained pulp and add sugar. This will vary, depending on the sourness of the fruit used, somewhere around 100g for the quantities specified here.
- Heat the mixture and stir to dissolve the sugar, then simmer gently until the pulp has a thick, coating consistency.
- Spread the pulp in the centre of large baking sheets covered with non-stick paper, aiming to make a smooth, even layer no thicker than 3mm.
- Tent the trays with muslin and leave them somewhere warm and breezy to dry out for a couple of days.
- Alternatively, leave them overnight in a low fan oven (set to about 50˚C), or in a dehydrator until set.
- To see if the mixture is ready for rolling, check in the middle and in any thicker parts to see whether everything is properly set.
- Cut the trays of dried pulp into roughly 3cm strips and roll them up. Store the rolls in an airtight container in the fridge.