Fruit Leather

This stuff is delicious and very easy to make. Use the fruits you like best.
I love apricot. I've made lots of this over the years. This one is for Jacki since she asked for it.

About 2 cups fruit puree
About 3 TBSP sugar or honey (It depends on the sweetness of the fruit)
Any type ripe fruit (apricots, apples, grapes, berries,
pineapple, oranges, pear, peaches, plums or tropical fruit or
combinations). Apples and Concord grapes should be cooked
until tender and made into sauce first. For fruits that tend
to darken, add 1 tablespoon lemon or lime juice per quart of
fruit. Additional sugar for other fruits are optional. You may also add a pinch
of cinnamon.
Prepare fruit as for table, removing stones, pits, seeds and
peel as desired.
Cut fruit in chunks and place in blender to puree. Line
cookie sheet or drying tray with Saran Wrap (pan must
have edges). Pour puree 1/4-inch deep onto sheet. Distribute
evenly by tilting pan. Do not use spatula or knife. When all
spaces are covered, the right amount of puree has been applied.
Set oven at lowest setting (140 degrees). Position pan in oven and
crack door 2 to 6-inches. Fruit will dry in 4 to 6 hours.
Properly dried fruit leather will be barely sticky to
the touch (test the center) and it will peel easily from Saran.
After loosening the edge and peeling Saran back an inch, roll
Saran and Fruit Leather in one piece in a loose roll (or cut
into individual pieces). It can be stored for 30 days at room
temperature, months in refrigerator or years in the freezer.