Recipe By Sherri Brooks Vinton from the book Put ‘em Up!©
One quart of fruit makes about 1 (17-inch) sheet of leather. I recommend enlisting the kids anytime you make fruit leather. This recipe requires an extra step to seed the grapes, making assistants all the more helpful.
- 4 cups grapes
- ¼ cup water
- ½ cup sugar
- 1. Pinch the grapes to separate the skins from the flesh. Put the flesh in a medium pan as you go, reserving the skins in a separate pan. Add a splash of water to each pan and begin to simmer. When the grape flesh has softened, about 10 minutes, cool and run through a food mill to remove any seeds.
- 2. Preheat the oven to 170°F. Line a jelly-roll pan or a rimmed baking sheet with parchment paper or a Silpat and set aside.
- 3. Return the seeded flesh to the pot with the skins. Add the sugar and stir to dissolve. Simmer over low heat, stirring frequently, until the skins are very soft, about 10 minutes. Purée with a stick blender and continue to simmer until the purée thickens to the consistency of baby food.
To Preserve Dry:
- 1. Spread the purée on the baking sheet, tilting it to create an even layer about 1/8 inch thick. Dry in the oven until tacky to the touch, about 2 hours.
- 2. Cool to room temperature. Slide the parchment onto a cutting board and roll the leather into a tube. Slice the tube into 2-inch segments and store in a covered jar for up to 1 month.