|Fruit puree||1 Liter (4 Cups)|
Choose any fruit and puree in a blender or food processor fitted with a steel blade.
Line a cookie sheet with plastic wrap.
Spread the pulp evenly over the plastic.
Set the oven to 140Â°F (65Â°C).
Place the cookie sheet on a high rack in the oven and let dry overnight or approximately 10 hours.
Remove from the oven when the pulp is dry but still pliable.
Roll up jelly roll style and store.