Ingredients:

Fresh Fruit: Apricots, peaches, plums, berries, apples, pears

Grape Juice

Honey or Sugar (optional) I used 1/2 cup of sugar to 4 cups of fruit

Lemon Juice

Spices-Cinnamon and Nutmeg (optional)

Method

1. Wash and prep the fruit: If you’re working with stone fruit, peel and take out the pits. Chop the fruit. If you’re working with apples or pears, peel and core them, then chop. Taste the fruit before proceeding. How sweet the fruit is, if it’s very sweet you won’t need to add any sugar. If still a little tart, you may need to add some sugar or honey in the next step.
2. Place the fruit in a large saucepan. Add 1/4 cup of grape juice or water and one tablespoon of lemon juice for every 4 cups of chopped fruit. Bring to a simmer, cover, and let cook on a low heat for 10 to 15 minutes, or until the fruit is cooked through. Uncover and stir. Use a potato masher to mash up the fruit in the pan.
3. Season with honey or sugar (I used 1/2 cup of sugar to 4 cups of fruit) and spices, if desired: Taste the fruit and determine how much sugar or spices to add. If needed, add the sugar in small amounts (1 tablespoon at a time), to your desired level of sweetness. Add a pinch or two of cinnamon, nutmeg, or other spices if desired. Continue to simmer and stir until any added sugar is completely dissolved and the fruit purée has thickened, another 5 or 10 (or more) minutes.
4. Purée the cooked fruit: Put the mashed fruit in a blender or food processor. The purée should be very smooth. Taste again and adjust the sugar/lemon/spices, if necessary.
5. Pour out the purée onto baking sheet lined with parchment paper or silicone mat using a spatula to about an 1/8 to 1/4 inch thickness (I did the 1/4 inch thickness it seemed to work better. (to help the fruit from sticking I spray pam on a paper towel and lightly grease the trays or parchment paper)
6. If using a food dehydrator with plastic mats, dry the fruit leather at 140°F. it took 8-10 hours.
7. If using a oven slowly dry out at 140°F. Place the baking sheet in the oven. If you have a convection setting, use it. It will speed up the drying process. Let dry in the oven for as long as it takes for the purée to form fruit leather. We usually keep it in the oven overnight, about 8 to 12 hours. The fruit leather is ready when it is just a tiny bit sticky to the touch.
8. Roll up pieces of leather in parchment paper and put in Ziploc bag to store.