Temperature: Set oven to 140–175 degrees F or a dehydrator to 135 degrees F
Cooking times: In the dehydrator fruit can take 6-11 hours to dehydrate; in the oven 5-7 hours. The time will depend on the fruits used and the thickness of the leather. Try turning the fruit a few times during the dehydrating process to make sure the leather dries evenly.
Use 3-5 cups of fruit of your choice in any combination—equal parts of each, or more of one fruit and less of another.
2-4 Tablespoons honey (sweetener depends on tartness of fruit)
1+ Tablespoons freshly squeezed lemon juice
4-8 Tablespoons water
Mix: In a saucepan over medium heat on the stove, mix fruit, honey, lemon juice and water. Stir until fruit breaks down from the heat and mixture combines to look more like a sauce. Continue to stir until mixture thickens. Once thickened, transfer to a blender and puree until liquid is smooth.
Place parchment paper on a cookie sheet or into 9x13 baking pan. Pour mixture onto paper. Spread the mixture out thick for chewy fruit leather or thin if you like the thin, roll-up kind.
Once the mixture is spread, you can sprinkle with extras such as seeds or coconut flakes for extra flavor.
Place in oven or dehydrator.
When fruit leather is done dehydrating, carefully remove fruit leather from parchment paper. Cut fruit leather into pieces. Store pieces between parchment paper in an airtight container, or for fun roll it in parchment paper.