It’s been apricot season in my neck of the woods and while they aren’t exactly my favorite fruit, they sure are good for you and easy to mask the flavor. When apricots start to ripen, I go to THIS recipe almost every year. My family loves the strawberry flavor of the jam and I love how simple it is to make.
This year I got a bit tired of making that jam after about 8 batches, so I decided to try something new. Fruit Leather. My kids love this stuff and beg to get some every time we go to the store. Luckily it’s pretty cheap so that usually counts as their treat.
I’ve honestly never made fruit leather. I’ve heard that it’s quite easy so I decided, why not? It can’t be that bad. Well, it’s really not too bad, but I’ll warn you now, it is a bit time consuming. While you can just set it and go at the beginning, I do recommend watching it close the last hour or so. Depending on your oven settings it can go quickly and you don’t want crispy leather!
So, here’s my method of what I tried. Super easy to simple, but think of the possibilities! You could add in other pureed fruits, different sweeteners, and even spices. I think I’m going to try pumpkin pie spice in my next batch just for a bit of Fall flavor.
First, start by preheating your oven to 200 degrees. Do not put your fruit in the oven while it’s heating or it will burn! Then line an 11x14x1 inch pan with saran wrap or parchment paper. Scoop 3-4 cups of pureed apricots onto sheet pan and spread out evenly.
If you are using saran wrap, be sure it does not hang over the edge or it will melt to your oven racks.
Now, place it in your oven and set a timer or you may forget about it. Check it at about the 5 hour mark and see what it looks like. My batch had to go for about 6 hours, but your time may vary depending on your altitude and the thickness you poured your puree. It is done when the center is no longer sticky when touched.
Mine came out looking like this. Notice how the edges were still a bit underdone? I just scraped them off with a butter knife. This happened to me because of my folded plastic wrap so if you are better at judging size, or trim it up or even use parchment, you may not have this problem.
As soon as you pull it out of the pan and clean up the edges, roll it up. Don’t mind my stained cutting board, it’s on my wishlist for a new one. Maybe Christmas…..
Now, I rolled mine pretty tightly and then trimmed off the edges to be square. Then, cut it into the sizes you desire. I have younger kids who have bigger eyes than appetites, so I cut this a bit smaller into 2″ pieces.
After that, it’s ready to eat! Just peel away from the lining you used and enjoy!!
This can be stored in an airtight bag and I’ve even thought about storing it in the freezer if I have ambition to make a bunch at once. Hope you enjoy it!
Apricot Fruit Leather
2-3 cups of pureed apricots (pitted, but you can leave the skins on)
Set your oven to 200 degrees. Line a 11x14x1 inch pan with saran wrap or parchment paper. If using saran wrap, be sure your wrap stays inside the pan and doesn’t touch the oven racks.
Scoop the fruit puree onto lined sheet pan and spread around evenly. Place in preheated oven for 5-6 hours. Each oven may vary and depending on your altitude, you may have to go more or less. Just watch it close after the 5 hour mark. It is done when leather is not sticky to touch in the middle.
*** This post was featured in the DIY Crush Craft Party!
Thank you so much to Domenica for choosing my post and Denise for hosting the party! 🙂