Main Ingredients:

10 c. fresh apricots, sliced
1 c. sugar

Cooking Preparation of the Recipe:

Slice apricots and turn into large saucepan. Add sugar and bring mixture to a boil, stirring, until sugar is dissolved. Pour mixture into blender container and puree. Cool to lukewarm. Meanwhile, prepare a smooth level drying surface in full sunlight. Cover cookie sheets, jelly roll pans or other flat surface with clear plastic wrap. Pour apricot puree onto prepared surface, spread to 1/4-inch thickness and let dry in sunlight. Cover with cheesecloth to protect. Drying may take 20-24 hours. Bring puree inside at end of day and finish drying second day. Or finish drying in 150 degree oven with door propped ajar. Fruit is dry when puree can be peeled off plastic easily. For storing, roll up leather with plastic wrap. Wrap in more plastic wrap and seal tightly. Leather will keep at room temperature about one month, in refrigerator for about 4 months, or in freezer about 1 year.

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