Cherry Fruit Leather

By Hklbrries

Ingredients

• 4 pounds cherries
• 2 ounce package powdered pectin
• 1 cup granulated sugar
• 1/4 tsp allspice or nutmeg, optional
• 1/2 to 1 tsp almond or vanilla extract, optional

Preparation

Step 1

Use fully ripe or slightly overripe fruit. Wash fruit and cut away any bruised or spoiled portions. Pit.

Puree fruit in blender or food processor. Measure 4 cups puree. Stir in the package of powdered pectin and sugar. Add spice or extract (optional). Mix well.

Line cookie sheets or dehydrator shelves with heavy-duty plastic wrap. Spread puree 1/8-inch deep.

For conventional oven: Set temperature control at lowest temperature. Drying will take approximately 3 to 6 hours.

For dehydrator: Set temperature control at 140 F and dry for 6 to 10 hours.

For sun-drying: Use same techniques as would be used for drying fruits. Leather is done when slightly sticky to the touch, but dry and pliable. Remove leather from tray while still warm. Roll each leather in one piece and cut into 3- to 4-inch lengths. Leather may also be cut into 4- or 6-inch squares and then rolled. Wrap individual pieces in plastic. Leather may be stored up to two months without refrigeration. For longer storage, place in refrigerator up to four months or in freezer up to one year.

Should a filling such as cream cheese be used, spread on leather prior to rolling, then cut into 1-inch slices. Filled leathers should be eaten immediately.