I was so excited to find this recipe in our local paper because I have a freezer full of blackberries from this past summer and Washington is the apple capital of the world so I won't have any trouble finding apples for this fruit leather!
Ingredients
1 1/2 pounds fresh or frozen blackberries or blueberries (3 to 4 cups)
1 1/2 pounds cook apples (such as Granny Smith) cored, peeled (unpeeled if using a food mill) and sliced (3 to 4 cups)
Juice of one lemon
7 tablespoons honey or other sweetener
Preheat the oven to 170° (convection setting if available). Line two rimmed baking sheets or jellyroll pans with parchment paper or silicone baking mats and set aside.
Put the berries, apples and lemon juice into a large skillet. Cook gently until soft and pulpy, about 15 to 20 minutes. Press the mixture through a sieve or food mill into a bowl (if using peeled fruit without seeds, you can puree mixture in blender or food processor); you should have 4 cups of fruit puree, Add honey and mix well.
Divide puree between prepared baking sheets and spread out lightly with the back of a spoon, or gently shake the pans to distribute, until puree covers both in a thin, even layer about 1/8" thick.
Put the baking sheets in the oven for anywhere from 2 to 10 hours, testing every hour or so for dryness. Touch it in several places - there should be no indentation left and sheet should be leathery, no sticky or soft (you can test it by pulling up a corner; it should peel easily and stay together).
Cool about 10 minutes, then roll up in jellyroll fashion. Use scissors or a sharp knife to cut into serving pieces. Cool completely, then pack in an airtight container. Store in a cool, dark place; to keep longer, refrigerate or freeze.
Adapted from The River Cottage Preserves Handbook by Pam Corbin.
