Last week I had a tremendous amount of plums, peaches and apricots that were very ripe. I pitted them and then cooked down the fruit for a couple hours in a covered pot. After running the cooked fruit through my trusty Foley food mill, I had a huge bowl of puree left. I added a little bit of sugar and then cooked to hard ball stage. The plum "jellies" never firmed up enough...they were like a thick, smooth jam. Delicious, but we already have too much jam.
I stirred in a box of apricot jello and then spread the jammy goo onto parchment-lined baking sheets. Baked at 200 degrees for about 1 hour, then left in the oven overnight. This morning they were tacky and almost done. A quick blast of heat and a rest in the oven (about 2 hours) had them ready for peeling and eating.
They peeled off easily and taste so delicious. I rolled the parchment into long tubes (GIANT fruit roll-ups). They will not last long with this crew. Don't have room for a dehydrator, but this method worked really well.