Apricot Leather

Recipe View Preheat your oven to its lowest setting, ideally around 150°F (65°C). This low temperature is crucial for gentle dehydration. (5 minutes)

Recipe View In a medium saucepan, combine the lemon juice, diced apricots, and sugar. Cook over medium heat, stirring frequently, until the sugar dissolves completely and the apricots soften and begin to release their juices. (10-15 minutes)

Recipe View Transfer the apricot mixture to a blender or food processor. Puree until completely smooth, ensuring there are no lumps. A silky-smooth puree is key to an even fruit leather.

Recipe View Line an 11x17-inch baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes removal easy.

Recipe View Pour the pureed apricot mixture onto the prepared baking sheet. Spread it evenly with a spatula to a thickness of about 1/8 to 1/4 inch. Aim for uniformity to ensure even drying.

Recipe View Bake in the preheated oven for 4 to 6 hours, or until the fruit leather is no longer sticky to the touch and has a slightly leathery texture. To help moisture escape, prop the oven door slightly ajar using a wooden spoon or heat-safe object.

Recipe View Once dried, remove the baking sheet from the oven and let the fruit leather cool completely. Carefully peel it away from the parchment paper or silicone mat.

Recipe View Cut the fruit leather into strips or desired shapes using kitchen shears or a pizza cutter. Store in an airtight container at room temperature for up to a month, or in the refrigerator for longer storage.