Total Preparation Time: 1 hour Temperature Setting: 140–145 degrees Dehydration Time: 4–10 hours How Long Before Use: Immediate How Long Preserved: 3 months in airtight container, 6 months if frozen Ingredients All fruits (except lemons and grapefruit) make a quality fruit leather. Mix flavors as you’re inspired. No sugar is needed, but if you want to sweeten, add 2 Tablespoons of sugar, honey, or another sweetener per 2 cups of puree. Directions 1. Select ripe or slightly overripe fruit. Sort and thoroughly rinse or scrub the fruit under running water. Remove and discard blemished or defective parts. Peel tough-skinned fruits such as winter apples, oranges, peaches, pears, and tomatoes, if desired. Pit and core fruit as needed, removing all hulls and stems. Fruit with small seeds should be run through a conical sieve after cooking. 2. Cut fruit into chunks and place in heavy-bottomed pot. Place enough water in the bottom of the pan to prevent scorching, about 1 inch. Then bring to a boil. Turn down the heat until fruit is at a low simmer. Cover pot and simmer for 15 to 20 minutes or until the fruit is soft and a thermometer placed in the fruit mixture registers at 160°F. NOTE: Fruit leathers are a dehydrated fruit puree. Fruit leathers can be a single fruit or blend of fresh fruit. Fruit with small seeds should be sieved or milled to remove seeds.