Preparation / Directions:
Any type ripe fruit (apricots, apples, grapes, berries, pineapple, oranges, pear, peaches, plums or tropical fruit or combinations). Apples and Concord grapes should be cooked until tender and made into sauce first. For fruits that tend to darken, add 1 tablespoon lemon or lime juice per quart of fruit. Additional sugar for other fruits are optional. Prepare fruit as for table, removing stones, pits, seeds and peel as desired. Cut fruit in chunks and place in blender to puree. Line cookie sheet or drying tray with Saran or waxed paper (pan must have edges). Pour puree 1/4-inch deep onto sheet. Distribute evenly by tilting pan. Do not use spatula or knife. When all spaces are covered, the right amount of puree has been applied. Set oven at lowest setting (140 degrees). Position pan in oven and crack door 2 to 6-inches. Fruit will dry in 4 to 6 hours. Properly dried fruit leather will be barely sticky to the touch (test the center) and it will peel easily from Saran. After loosening the edge and peeling Saran back an inch, roll Saran and Fruit Leather in one piece in a loose roll (or cut into individual pieces). It can be stored for 30 days at room temperature, months in refrigerator or years in the freezer.