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1
Preheat the oven to a very low setting I use 140F (approximately).
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2
Line two baking sheets, measuring about 10 by 12 inches, with parchment paper.
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3
Put the blackberries, apples, and lemon juice into a pan.
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4
Cook gently until soft and pulpy, about 20 minutes.
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5
Press the mixture through a sieve or food mill into a bowl; you should have about 1 1/2 pounds of fruit puree.
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6
Add the honey and mix well.
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7
Divide the puree between the two baking sheets.
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8
Spread it out lightly with the back of a spoon until the puree covers each sheet in a thin, even layer.
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9
Put the baking sheets in the oven for 12 to 18 hours, until the fruit puree is completely dry and easily peels off the parchment.
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10
Roll up the leather in parchment or waxed paper and store in an airtight container.
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11
Use within 5 months.
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12
There is no end to the possible variations hereyou can turn any fruit into a leather.
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13
All you need to do is create a smooth, thick puree with your chosen fruit before drying it out.
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14
Try plums, spicing the puree with a little cinnamon; or peaches, infusing them with a few honeysuckle blossoms as they cook.
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15
For a savory leather, use half apples and half tomatoes seasoned with 2 teaspoons of souper mix (p. 199) or celery salt.
