Blueberry Fruit Leathers

By Hklbrries

Ingredients

• 1 quart blueberries
• 2 cups canned applesauce
• 2 ounce package powdered pectin
• 1 cup granulated sugar
• 1/4 tsp cinnamon or ground coriander, optional
• 1/2 to 1 tsp lemon extract, optional

Preparation

Step 1

Use fully ripe or slightly overripe fruit. Wash fruit and discard any spoiled berries.

Puree berries in blender or food processor. Measure two cups puree. Add two cups canned applesauce and mix well.

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 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.