Fruit rolls were so popular in China when I was still a kid. They were like the potato chips today. No matter where you go or where you shop, they are just everywhere. The fruit rolls I used to enjoy were made from hawthorn (thornapple) fruits. They are almost as tart as cranberry. Once you add a lot of sugar, they become addictively sweet and sour flavor.
Actually, a lot of fruits high in pectin can be used to make fruit rolls. I made them before using prunes.
And I find out you can make fruit rolls with apples too! I made one batch a couple days ago. They were gone in minutes! O(∩_∩)O~
8 to 10 apples
6 to 8 tablespoon packed brown sugar (use more if you have a sweet tooth)
1 to 2 teaspoon lemon juice
1/2 to 1 teaspoon ground cinnamon (optional)
1/4 to 1/2 cup water
Clean and core the apples. No need to peel them because most natural pectin is in apple skins.
Cut the apples into chucks. Add them to a medium pot, along with brown sugar, lemon juice, ground cinnamon and water. Heat over high heat until it boils. Reduce the heat to medium high. Stir the apples occasionally to prevent them getting burnt at the bottom.
Cook until the sauce is thick enough to coat a wooden spoon.
Remove from heat and let it cool down to room temperature.
Sometimes I make larger batch and seal them tightly in mason jars. Steam them for about 30 minutes; remove from heat; and place them upside down until they cool down. Yea, it is just like how you can tomato at home. The apples can be stored at room temperature for a long time. And they go really great with pancakes and crepes.
Add apple chunks and it sauce to a food processor. Puree the apples.
Divide the apple puree into halves or three equal pieces. Spread each of them evenly on a dehydrator tray.
Run the food dehydrator at vegetable/fruits 135F/ 57° C for about 10 to 12 hours, or until the puree is totally dried out.
Peel it off the tray and roll it up.
Now you have beautiful homemade apple fruit rolls!
The apple fruit rolls go really well with a cup of freshly brewed green tea!