Prunes

Hi Caroline - I've had a look through my original copy of Mrs Beeton, there is this recipe to preserve plums dry, and she says:
Ingredients: an equal weight of plums and load sugar, water.
Method: put half the sugar into a preserving pan with the addition of 1/2pt of cold water to each 1lb of sugar, and boil to a thin syrup.
Divide the plums, remove the stones, and put the fruit into the prepared syrup. Simmer gently until half cooked, then turn the whole into an earthenware bowl, cover, and let it remain thus until the following day. Strain the syrup into a preserving pan, add the rest of the sugar, and boil to the "large pearl" degree. Allow it to cool slightly, put in the plums, simmer very gently until tender, then remove them very carefully to a deep dish and strain the syrup over them.
Let the plums remain covered for 48 hours, drain well, spread them on large dishes in single layers, and when quite dry pack them in airtight tins with wax paper between the layers.
Time: altogether 3 days.
Mind you Caroline - they had lots of servants and time to do these things! dexterdog

oops for ingredients, read LOAF sugar not load! dexterdog

Thanks for that dexterdog, sounds interesting but I'm not sure that me cooking skills or patience will be up to the task

I'l keep searching and if I find anything, will let you know. It would seem that most people these days make jams and chutneys. Maybe you could try the long, slow, low heat method used for drying tomatoes? dexterdog