Franklin County

   April 2009
 

Homemade fruit leathers

Fruit leather can be easily made at home out of fresh, frozen or drained canned fruit. Fruit pulp that is remaining after making jelly also makes a good fruit leather. Fruit leather made at home costs less, may have less added sugar, and offers the opportunity to combine fruit for a unique flavor.

To make fruit leather, use two cups of fruit chunks to make a 13 X 15 inch leather. Use ripe or overripe fruit that has the peeling, seeds, and stems removed. Simply drain canned fruit, but save the liquid.

Puree the fresh, frozen, or canned fruit, or the fruit pulp left from jelly making. Applesauce may be added to any fruit to yield the two cups of fruit. If the product is too thick to get a smooth puree, add reserved liquid from canned fruit, fruit juice, or water. When using a light colored fruit, add  2 teaspoons of lemon juice or 1/8 teaspoon of ascorbic acid to prevent discoloration. If desired, add ¼ to ½ cup of sweetener to the fruit puree; such as honey, corn syrup, or sugar. If using artificial sweeteners, avoid aspartame, because it may lose sweetness when dried. Spices or other flavorings may also be added.

To make the leather in the oven, spread the pureed fruit onto plastic wrap on a raised edge baking sheet. Do not use aluminum foil or waxed paper. The puree can be divided into smaller single servings, or poured in one 13 X 15 inch sheet.  Pour 1/8-inch thick, keeping puree 1-inch from the edges of the cookie sheet. Dry for 18 hours in a conventional oven 140° to 150°F.

When using a dehydrator, pour the puree 1/8-inch thick on a dehydrator tray covered with plastic wrap or specially designed plastic inserts. Dry leather at 140°F for 6 to 8 hours in a dehydrator.

When the leather is dry, there should be no indention in the center when it is touched and it should not be sticky. The leather will dry around the outside first. Cut the leather into strips while it is still warm. When cooled, roll the leather and wrap it in plastic; store at room temperature for up to a month. For longer storage wrap tightly and store in the freezer. Fruit leathers are great for lunch boxes, hiking trips, or just a tasty snack.

Sources:  “So Easy to Preserve”, fifth edition, Elizabeth Andress, PhD, Judy A. Harrison, PhD, Cooperative Extension/ The University of Georgia/Athens. The Ball Blue Book, Alltrista Corporation, Muncie, Indiana, 2002


 

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08