- 4
Ingredients
- 4 pounds peaches
- 1 (2 ounce) package powdered pectin
- 1 cup granulated sugar
- 1/4 tsp allspice, cinnamon, cloves, nutmeg or pumpkin pie spice, optional
Preparation
Step 1
Use fully ripe or slightly overripe fruit. Wash, peel and cut away any bruised or spoiled portions. Pit. Puree fruit in blender or food processor. Measure four cups puree.
Stir in the package of powdered pectin and sugar. Add spice (optional). Mix well.
Puree should be either treated with a color protector (one tablespoon per batch) or placed over heat and brought to a boil, stirring occasionally to prevent scorching.
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 three to six hours.
For dehydrator: Set temperature control at 140 F and dry for six to ten hours.
For sun-drying: Use same techniques as would be used for drying fruits. Leathers are done when slightly sticky to the touch, but dry and pliable. Remove leathers from tray while still warm. Roll each leather in one piece and cut into 3- to 4-inch lengths. Leathers may also be cut into 4- or 6-inch squares and then rolled. Wrap individual pieces in plastic. Leathers 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.