| Level: | Easy |
| Total: | 3 hr 45 min |
| Prep: | 45 min |
| Cook: | 3 hr |
Ingredients
- 1 1/4 pounds chopped fruit (see below for suggested flavors)
- 3/4 cup sugar
- 1 to 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 200 degrees F. Combine the fruit and sugar in a blender. Add the lemon juice to taste (use 2 tablespoons for apples or bananas) and puree until smooth.
- Transfer the pureed fruit to a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium low and cook, stirring occasionally at first and then more often toward the end, until most of the liquid evaporates and the mixture is very thick, 35 to 45 minutes. Be careful: The mixture may splatter.
- Line a 12-by-17-inch rimmed baking sheet with a silicone mat or nonstick foil. Use an offset spatula to spread the fruit on the mat or foil into a thin layer. Bake until barely tacky, 3 hours to 3 hours, 30 minutes.
- Transfer the baking sheet to a rack and let the fruit leather cool completely. Peel off of the mat or foil. If the leather is still moist on the underside, return it to the oven, moist-side up, until dry, about 20 more minutes. Lay the leather smooth-side down on a sheet of wax paper and use kitchen shears to cut it into strips on the paper. Roll up the strips and store in zip-top bags for up to 1 week.
- Plum: 5 medium, unpeeled, chopped
- Peach or nectarine: 5 medium, unpeeled, chopped
- Apple: 3 large (Gala or Granny Smith), peeled and chopped
- Strawberry: 4 cups, hulled and chopped
- Raspberry: 5 cups
- Grape: 3 1/2 cups (preferably Concord), seeded if necessary
- Banana: 5 medium, peeled
- Mango: 2 large, peeled and chopped
- Raspberry-Vanilla: 5 cups raspberries plus the seeds from 1/2 vanilla bean
- Strawberry-Banana: 3 cups strawberries, hulled and chopped, plus 2 medium bananas, peeled
- Apple-Ginger: 3 large apples, peeled and chopped, plus 1 1/2 teaspoons grated ginger
- Spicy Mango: 2 large mangoes, peeled and chopped, plus 1/8 teaspoon each salt and cayenne pepper
Reviews
We made ours with peaches but I did to many peaches and my fruit leathers came out thicker so took longer about 7-8 hours but they taste so good and my kids love them
I also used parchment paper instead of foil so I wouldn’t have to deal with foil sticking to the leathers.
I also used parchment paper instead of foil so I wouldn’t have to deal with foil sticking to the leathers.
Worked great!!!
Methinks Mom shouldn’t be adding sugar. Been drying leathers and friuts for years…no sugar added. No need to ruin a great thing, dry just as delivered works great.
If foil is such a pain, can parchment paper be used? What ate the best fruits? Looks like strawberries and apples
you put wax paper in the oven?
Can you use frozen fruit?
I did a strawberry one…the flavor was great, but it over cooked because it only took about 2 hours in the oven and I checked it at 215! Looking at the other comments, I think some experiments may need to be done about cooking time and what fruit you are using.
Can I use commercially canned peaches for peach roll-ups? Would I drain the juice off befoe measuring the peaches?
Pain in the butt. My stove is a mess from splatter and the foil won’t peel off. Took over 5 hrs in oven. I’ll just buy fruit roll ups and try another recipe.
I have a recipe that is very close to this one. I use the reynolds non stick wrap. If you are careful you can re use it a second time which I have even used up to three times. It can be expensive it was over $5.00 in our local store. I will look at other places, but because I had made three bowls of apple puree it could not wait for me to find it cheaper. You do need to spread it very thin and very evenly, but when it’s done it’s great.. I have made plum, apple,and pear they all were wonderful. When your tired of putting up applesauce this is the way to go.