Homemade fruit leather is easy to make in your oven, and keeps well for a long time. In fact, says Infomaniac, it’s an ancient way to preserve fruit. Here’s his recipe:

For 1 sheet of fruit leather, about 12×17”:

2 cups fruit
2 tablespoons sweetener, or to taste (optional)
Flavoring extract to taste (optional)

Cut fruit into chunks and puree in blender or food processor until smooth. Put through a strainer to remove any skin or seeds. Stir in sweetener and flavoring, if desired. Preheat oven to lowest possible temperature. Line a 12×17” baking sheet with unbleached parchment paper. Pour the pureed fruit onto the baking sheet and spread it almost to the edges by tilting the pan or using an offset spatula. Bake for 4 to 6 hours, until the fruit sheet is dry enough not to stick to your fingers, but still moist enough to roll; it is done when you can touch the fruit and your finger leaves no indentation. Test the sheet in the center of the pan. If the edges are a little crisp, don’t worry–they’ll absorb moisture as the fruit leather cools and become pliable. Allow the fruit sheet to cool completely, then cut or tear into pieces without removing the parchment paper. Roll each piece up, parchment paper side out. It will keep, stored in an airtight container, for 30 days at room temperature or for up to a year frozen.

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