Apple Leather -- Quad-Cities Online Recipe Book
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Appetizers:

Apple Leather

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Ingredients

3-5 pounds apples
1/4-1/2 cup sugar, if desired
1/8 cup lemon juice, if desired
1 teaspoon cinnamon
1 teaspoon nutmeg

Instructions

Peel, core and slice apples. Cook uncovered in a heavy 3-quart saucepan over low heat. If apples are dry, add a little water to prevent scorching. Let the apples cook until they have the appearance of applesauce. Continue cooking until apples are brown and look like apple butter. At this point, add sugar if apples aren't sweet enough and add lemon juice if the apples aren't tart enough. Add the spices. Mix completely and let cook a little longer to allow the flavors to blend. When the apple mix clings to an upturned spoon, it is ready. Let apples cool in an uncovered pot. Spread mix evenly and thinly on 2 waxed paper lined 14x17-inch cookie sheets. Let dry in a warm oven (125 degrees-150 degrees) overnight or in the open, uncovered, for 2-3 days. Check the apple leather for dryness. When you can touch it with your finger and it is not sticky, it is dry enough. It should be flexible, not brittle. Cut the dried apple leather in 1/2 inch strips. Wrap in waxed paper or plastic wrap. Eat like a fruit roll. Store in tightly sealed containers; it can also be frozen. It will keep well for months.

Jean Greer
Moline




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