Peach/Plum Leather

(Note: fruit may be overripe to make leathers) Blanch peaches in boiling water 1 minute; rinse w cold water and slip off skins. Thinly slice fruit, discarding pits and keeping each fruit separate. You need 2.5 c of each. In large saucepan, stirring constantly, slowly bring plums and honey to a boil; add peaches and, stirring constantly, boil for 3 min. Puree in blender; cool to lukewarm. Line the bottoms of 2 jellyroll pans (15x10x1) w plastic wrap. Pour fruit into pans, spreading thinly and evenly–it will be 1/8″ thick or less. Dry in full sun or in oven at 150. Puree will be done when after loosening edge w spatula, you can peel it away from plastic wrap in a sheet. Roll it in plastic wrap so wrap touches each part of fruit sheet. Store in refrigerator (as long as 4 mo) or in freezer (as long as 8 mo.) To serve as jerky, cut into strips. To use strawberries, use 5 c and .25 c sugar.

Peach 1.25 lb
Plum 1 lb
Honey 0.25 c