Still having a bounty of peaches and needing a way to use them up I made a different batch of Homemade Fruit leather. Using both peaches and berries in the fruit leather. The berries gave a different flavor and texture. We really enjoyed it! This time because I was making so much, I did a slightly different recipe in the oven.
Did you realize your oven can be a dehydrator? You use cookie sheets to pour the blended fruit, and they dry in the oven. It’s great if you don’t have a dehydrator or have an large amount that you are making.
I didn’t have berries handy (the chickens and bunnies eat any we end up growing) so I just used 2 cups of store bought berries for each batch. Making one batch strawberries and peaches while the other batch mixed berries (strawberries, blackberries and raspberries) with the peaches.
I made the sauce the same as previous recipe, in the slow cooker . Removed the skin, pit and any bad parts of the peaches and likewise from the berries if necessary. To keep the peaches from turning brown I covered them in lemon juice. Then in the slow cooker I added the sugar and berries. After 4 hours of cooking I used my immersion blender to pulverize them (can also use a regular blender). I prepare the cookie sheets with parchment paper, spray with cooking spray and pour the sauce in. Spread the sauce to even it out. “Bake” at 140 for at least 8-12 hours. If you have more than one tray in you’ll want to rotate them. The more you have in your oven the longer it will take.
They’re ready when the leather is no longer sticky or mushy. Give them just a few minutes to dry on the stove top, and rip into sections that you can then wrap up in either Reynolds Wrap or Sarah Wrap. Turning up the heat, although making the dehydrating process go faster, also risks the fruit leather burning, so I would highly suggest you not raise the temperature.
Be sure to check out our original Peach Fruit Leather recipe! As with our original recipe, this is a very open ended timed recipe. The length of time will depend on your oven or dehydrator, the temperature, how many trays or cookie sheets you are using. As long as they haven’t burned, if they are mushy or sticky, they are not ready.