Fruit leather is a quick way to preserve a surplus of fruit. I neither use sugar nor Stevia and don’t have a freezer (by choice), so I dry a lot of fruit from the garden and nature . I had too many raspberries in the garden and also bilberries picked the other week in Hurdal. I just boiled and crushed the fruit with a little water and then poured it as a thin layer into an oven tray and dried at about 50C in an oven for a few hours! This is much quicker than drying the whole berries. The leather can then be kept in a cool dry place for several years. Delicious as a goody to offer visitors!
I used an old red raspberry, originally from the old railway station garden in Malvik, an old Norwegian yellow raspberry and “White Russian” (yellow with a white blush):
Late April 2017 and I finally got round to visit some folks in South Hampshire who I’d met at the Walled Kitchen Garden Forum weekend at Croome in 2015! I love enthusiastic people who are willing to take risks…Tim Phillips is one of these…in his own words “His once abandoned 19th century kitchen garden in Hampshire provides a fantastic environment for…Chardonnay, Riesling and Sauvignon Blanc vines. The combination of gravel soils, Lymington’s maritime climate and the thermal properties of the walls offer a unique vine-growing opportunity from which both still and sparkling wines are crafted”.. (see http://www.charlieherring.com/)
On the day of my visit, Tim had been up all night keeping his vines from freezing by burning wood fires in the vineyard….this strategy seems to have saved the crop from a complete failure of the 2017 vintage :) This problem wasn’t restricted to England but also famous wine growing areas in France: http://www.cnbc.com/2017/04/29/in-pictures-french-farmers-use-fire-to-try-to-save-their-vineyards.html
I look forward to returning in a few years to view you sea kale production areas ;)