The finished jam.
Yesterday was 103 degrees so I decided to take advantage of the heat and finish drying the oven fruit leather outside. I cover with lightweight material so the air can get in and out but not bugs.
This is actually a shear curtain panel, it works great.
This is the leather from the dehydrator.
I cut them into serving sizes leaving the parchment right on them for storage.
They are all in a large plastic tub for conditioning.
Conditioning. When drying is complete, some pieces will be moister than others due to their size and placement during drying. Conditioning is a process used to evenly distribute the minimal residual moisture throughout all pieces. This reduces the chance of spoilage, especially from mold. To condition, place cooled, dried fruit loosely in large plastic or glass containers, about two-thirds full. Lightly cover and store in a warm, dry, well-ventilated place for four to 10 days. Stir or shake containers daily to separate pieces. If beads of moisture form inside, return food to drying trays for further drying, then repeat the conditioning step.