I usually make jam instead of jelly because I don’t like wasting all the fruit pulp that’s left after the juice drains. However, when I made strawberry jelly this time I used the leftover pulp to make fruit leather, and I have to say I was impressed by how easy it was. Since I don’t have a food dehydrator, I used the oven method.
To make the leather, I covered a baking sheet with plastic wrap, sprayed it with non-stick spray, and set the oven to the lowest setting. Websites and books I checked out recommended 130-140°F, but my oven doesn’t go that low, so I used the “keep warm” setting. I blended the fruit pulp in my food processor, then spread it in a thin layer on the plastic wrap.
I let it dry in the oven , with a wooden spoon stuck in the door to let moisture out, for about 5 hours until it reached the dryness that I wanted. I rolled it up while still warm and sliced it into serving pieces, which are stored in an air-tight container in the refrigerator.
I would like to try making fruit leather again, maybe with peaches. However, although every source I found said it was safe to put plastic wrap in the oven at such low temperatures, I’m not completely convinced that it is. Maybe waxed paper would work.
What’s your experience with drying? Have you ever made fruit leather, and if so, do you think I could replace the plastic wrap?