>>594941If you've ever done Jerky in the oven its the same setting, only because of the water content it takes much longer. Patience and abstinence is key.
I have a Fan oven (convention) I DONT leave the door ajar and just let the fan do its work. You want the air circulation, but need to keep the temp consistent. (If you're opening it up every hour, its gonna be a problem.)
The temp will be 170F/75C, pretty much just warm heat. You're lookin at around eight hours at that cycle... Its a long time. Like I said, patience, so make sure you don't need your oven that day.
Make sure to strain the goods as much as possible when you're spreading it out on the trays.
Any pulp in the mix is gonna create "mushy sections" due to the moisture embedded within. A proper sieve will sort that out.
MOST IMPORTANT: Make sure you add both Lemon Juice and enough Pectin. Pectin makes sure that the mixture sets and doesnt look like runny green apple splatters...
You can buy Pectin mix from your supermarket baking aisle or you can invest in fruits/berries which have it in abundance like Crab apples or Hawthorn Berries.
Experiment and practice will serve you better than any long winded text here. Get to it, and learn the skill, and have some fun inventing something new and tasty.
Good luck
