Homemade Fruit Roll-ups

Hi all! Does anyone else eat fruit roll-ups as much as their kids do? I LOVE fruit roll ups,  and since I have a passion for a good old DIY I decided to try my own.

1.   Take some applesauce (you can actually use any combo of pureed or individual fruits. I used applesauce that I had canned in October.)

2.   Put it on a dehydrator tray or parchment paper to fit a dehydrator or a sheet of parchment paper. At any rate, whatever you're using be sure to grease it up a bit to prevent sticking.

3.   Dry in the dehydrator or oven set at 135 degrees or the lowest setting you can on the oven if it doesn't go lower than 135. Try to keep the oven cracked to prevent overheating. Dry for 6-8 hours or until only slightly tacky.

4.   Allow to cool for about an hour. Cut it into slices or shapes.  Roll in waxed paper if desired.  I store mine in a ziploc bag.

5.   Enjoy!

I LOVED ours. Plus, they were a big hit with the little guy.  This is a yummy, easy, guilt free treat!

Strawberry Blackberry Jam

Hi all! Sometimes, there's nothing better than some good toast with yummy jelly for breakfast. Mmmm...making my mouth water just thinking about it! I have found that in our material world, it's very fun, rewarding, and educational to occasionally try it yourself. This is my philosophy for my whole life. Maybe it's not your style, but you still like a fun DIY now and again. Anywho, here it is! My attempt (efforts shared by my mom) strawberry-blackberry jam.

Strawberry-Blackberry Jam
4 cups of berries
4 1/2 Tbsp of classic pectin
3 c. Sugar
Jelly jars

1.  Cut the stems from the strawberries. Rinse both berries gently and dry well.
2.  Put berries in a bowl and gently crush the berries until some juice runs.
3.  Boil berries on high and add pectin a little at a time.
4.  Boil until it reaches a hard, rolling boil. Slowly add sugar (we used Splenda) until fully dissolved.
5.  Boil 1 minute, stirring constantly. Remove from heat.
6.  Ladle hot jam into hot jars, leaving a 1/4" headspace.  Top with hot lids and dry bands. Screw bands on until finger-tight.
6.  Process in a boiling water bath canner for 10 minutes at a gentle boil.
7.  Cool for several hours. Check seals for flexibility. If flexible,  you may have to try reprocessing. If firm, you should have a good seal.

Notes:
-  Always follow safely guidelines for canning to ensure safety and quality.
-  This yielded seven 4 oz. jelly jars for us