In reply to mick taylor:
I do them from the leftovers of quince jelly.
After boiling everything to death and extracting the liquid for the jelly I pass the quince meat through a sieve to get rid of the seeds. I then mix the pulp with sugar to taste and use a big pan to reduce the mix to a very dry consistency, i.e. until stirring leaves a "track" where the bottom of the pan becomes visible. This can take up to 45 min or an hour of continuous stirring, depending on how dry the pulp was to start with.
I then pour the mix onto a baking tray lined with baking paper, and let it dry in an open oven at 80 to 100C for one or two hours.
Finally I flip the fruit leather from the tray onto a grid, sprinkle with sugar, and let it dry for another couple of weeks. Then the children will eat it all in a couple of days, most years there is nothing left for boxing up as christmas presents....
CB
edit: if there were anything left it would indeed be perfect hiking food!
Post edited at 13:12