Along with other drying guidelines reprinted here, I learned from the National Center for Home Food Preservation that honey makes for a longer lasting and more pliable fruit leather. I found that a combination of both honey and sugar works well and contribute different sweetening qualities, so suit yourself.
Prep Time 30minutes
Total Time 30minutes
Author Lynne Curry
4-6cupschopped fresh or frozen plums, pittedor peaches, nectarines, berries, mango or combination
1/2-1cuphoney, granulated sugar or combination
Puree the fruit in a food processor with the lemon juice until very smooth.
Add the sweetener, starting with the smaller amount, and gradually increasing to suit your taste. Add the cinnamon, blend well, and taste again.
Transfer the puree into a measuring cup for easy pouring.
Dry any amount you like using either the dehydrator method or oven method below. Store any remaining fruit puree in freezer bags for future, spontaneous fruit leather making.
Spray the drying trays very lightly with cooking spray. Pour a generous cup of the puree into the tray and use a rubber spatula to spread it into an even layer 1/8 inch thick. Dry at 135ºF until it is completely dry with a dull shine and tacky to the touch, 6 to 8 hours. Turn off the dehydrator and let cool for 1 hour before cutting into serving-sized pieces and storing for up to 1 month sealed in a jar.
Line a baking sheet with a silicone baking mat or parchment paper. Spray very lightly with cooking spray. Pour roughly 2 cups of the puree onto the baking sheet and use a rubber spatula to spread it into an even layer 1/8 inch thick. It does not need to have a uniform shape. Place in a preheated oven set to the lowest temperature (mine only goes down to 170ºF) and bake, rotating the pan every few hours and checking on the progress, until it is completely dry with a dull shine and tacky to the touch, 12 to 16 hours. Remove from the oven and let cool for 1 hour before cutting into serving-sized pieces and storing for up to 1 month sealed in a jar.