• 6 cups apple pulp
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves

We’ve been making apple juice in our juicer and throwing out the leftover compost crud including seeds and peels. Well, we decided to give a try at actually seeding & peeling the apples first, then saving the “crud” which is really just wet apple pulp, to make fruit leather out of it. Guess what? It worked!

We scraped all of the apple pulp out of the juicer and I put it into my food processor to puree it with some sugar and cinnamon and cloves. Then I spread it out on a baking mat and set it in the oven overnight, for 10 hours on 200 degrees. My batch was very thick and needed to sit in the warm (no longer 200 F) oven all day the next day. But ordinary fruit leather is spread much thinner. You know how I am though, I can’t throw anything away, once I set my mind to cooking with it and eating it. :)

Once it was dry enough to peel off the sheet, it really was like leather. It tasted great and had a satisfying chewiness to it. We froze it in small batches and we’ll eat it in the winter. If it was truly DRY, I could leave it out, but I wanted it chewy. Store bought fruit leather has preservatives as well, and more sugar, so they are less likely to mold, whereas homemade fruit leather can mold in the fridge after a couple of months, and I didn’t want mine taking up space in there. We do not intend to eat it yet.

Have you ever made your own fruit leather? What kind did you make? How did it turn out? Any advice for me and others reading this?

Gravenstein

Spread outbefore

Cooked

after