1.  Make paper backing for your fruit leather sheets. Lay a dehydrator screen on parchment paper, trace around it with a pencil, and cut out as many sheets as needed. Great job for kids. Lay the parchment squares on each tray of your dehydrator with the screens in place.

2.  Wash and puree ripe, flavorful fruit (or use frozen fruit that has been thawed) singly or in combination.  It is not necessary to peel most fruits. Leave that peel on for its valuable fiber, or peel just a portion of the fruit.

3.  Taste the puree.  Remember that as the fruit dries, flavor will concentrate. 

·      If it tastes bland, add a little lemon juice or ascorbic acid (vitamin C crystals) to perk up the flavor

·      If it is too tart add a banana or applesauce, or a touch of honey or maple syrup to sweeten

·      If the puree is too thin add applesauce, banana, or 1/2 tsp instant pectin per 2 cups puree

4.  Measure and pour 2 cups of puree onto the prepared tray in a squarish shape.  Using an offset spatula spread the puree evenly about ¼ inch thick, slightly thicker at the edges and thinner in the middle for more even drying. 

5.  Dry at 135° F (57 °C) until dry and leathery with no moist patches, anywhere from 8-12 hours for a full dehydrator load.  Leather should be tacky (but not gummy) and pliable; not crisp or hard.  For even drying, rotate trays when they are half done, turning them front to back.

6.  Using a clean pair of scissors, cut each sheet of fruit leather (with its parchment backing) into 4 servings: Roll each piece into a cigar shape and secure with a piece of masking tape wrapped around its middle. Ends of tape must overlap slightly in order to stick. 

7.  Store fruit leather in clean jars in a cool dark cupboard at room temperature. Storing your fruit leather in glass will prolong its shelf life to a year. It will still taste fresh in a year, whereas storing it in plastic bags or containers causes fruit leather to lose flavor and quality much more quickly, about 3 months.