Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Apricots, chopped
2 c Prune plums, chopped
2 ts Sugar

Wash, pit and chop fruit. Puree in blender with sugar. Yields 3 1/2
to 4 cups. Prepare 15 1/2 x 10 1/2 inch cookie sheet or jelly roll
pan by covering with plastic wrap and securing with masking tape.
Pour puree evenly over the plastic. Place in full sunlight. Drying
time depends on the fruit, temperature and sunlight.

If not quite dry after the first day, bring indoors overnight and
continue drying the next day. It may take up to 24 hours. Drying may
be finished in the oven if weather is unsuitable for sun drying.
Pre-heat oven to the lowest setting 150F. Turn off. Set puree in
middle. Occasionally reheat to maintain warmth.

The leather is ready when it peels easily from the plastic. To store,
roll in the plastic wrap, then in a sealed bag. At room temperature
it will keep one month. In the fridge, 3 months. 27 servings

1 serving strip 6x1 inch, contains 21 calories 1/2 fruit veg.
choice.

Source: Enjoy BC Fruit the Diabetic Way by Elaine Johnston 1982 BC
Tree Fruits Ltd, Sun-Rype Products Ltd.

Shared but not tested by Elizabeth Rodier Sept 93

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