Gather the fruit removing any stalks and leaves. Rinse thoroughly, and pop them into a saucepan. Add a drop of the water.
Start on a low heat and squish the fruit with a mash potato, or a fork.
Simmer the fruit for about 10-15 minutes. Add more water if necessary.
Taste the puree and add some sweetener if necessary. Add little amounts and stir in. Re-taste and add more if needed. If it tastes bitter you can add a little lemon juice.
Continue simmering for another 5-10 minutes until the puree has thickened a little.
Blend up the puree further with a stick blender or food processor.
If you like your fruit leather smooth and seedless you can strain the puree through a sieve into a bowl. You will reduce the amount of fruit leather that you can make by half doing this.
Line a shallow baking tray with a silicon baking sheet. If you don't have a silicon one, you can use normal baking parchment, but I have often struggled with this.Pour the liquid into the baking tray to form a layer approximately 3mm deep and carefully transfer it to the oven. Switch the oven on to it's lowest setting, 50-60°C with the fan on (if you have one) and leave it in for 8-12 hours. This is a good job to do overnight.
You'll know when it's done because when you touch the surface it won't be tacky and will feel firm.
Take it out of the oven and leave to cool.
Gently peel from the baking sheet and cut into 25mm wide strips. Roll the strips and store in a jar.
