Fruit Leather

Method

1. Preheat oven to its lowest setting — 77°C (170°F) is ideal, or the lowest it goes with the door cracked.
2. Blend the fruit, sweetener, and lemon juice in a blender or food processor until completely smooth. Taste and adjust sweetness.
3. Line a large rimmed baking sheet with a silicone mat (parchment paper works but must be very lightly oiled). Pour the puree onto the mat and spread evenly to about ⅛ inch thickness using an offset spatula. Make it slightly thicker at the edges (they dry faster).
4. Place in the oven and dry for 6-8 hours. The leather is done when it's no longer sticky to the touch and peels away from the mat easily. It should be pliable, not brittle.
5. Cut into strips with scissors. Roll each strip in parchment paper.
6. *Storage:** Room temperature in an airtight container for 2 weeks. Refrigerator for 1 month. Freezer for 6 months.
7. *Tip:** A food dehydrator at 57°C (135°F) works even better and is more energy-efficient for this.