Apple leathers
To use up leftover pulp from jelly making but it's a great snack, although a bit long process, which can be made with a glut of fruit from the garden, making sure you get rid of damaged parts of the apples
Apple leathers
To use up leftover pulp from jelly making but it's a great snack, although a bit long process, which can be made with a glut of fruit from the garden, making sure you get rid of damaged parts of the apples
Open in Cookpad AppSteps
- 1
Stew fruit for 5 to 10 minutes with a bit of water so it doesn't burn and stick to the pan. At this point you may want to add your spices to flavour, a spice ball can help or make a little bag with muslin cloth and submerge in simmering fruit. Line cookie sheets or baking trays with baking paper
- 2
As I was using pulp from making jelly which contained all peels and cores I use a mouli to puree the apple. If you use peeled and cored fruit you could blend directly. Puree directly into prepared tray and spread thinly(you can add sugar at this point if fruit tastes too sour)
- 3
Oven bake at lowest setting 60°C (140F) for 12 hours
- 4
Check at 8 hours to see consistency, when ready it shouldn't stick and be leathery in consistency. If edges start to turn brown and look ready cut off and continue to monitor rest of leather baking
- 5
When ready peel paper off the back and keep in sealed container. It can store for 2 weeks (if you resist temptation)
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