Do you remember those sugary fruit roll-ups that you might have eaten as a kid? My homemade dehydrator peach leather is a healthy version of that snack that can be made with essentially only 1 ingredient!
I tested this recipe with and without sugar and found both versions to be delicious. You don’t really need to add the sugar, but if your peaches are not very sweet, you may still want it.
I also added a small amount of lemon juice to this recipe. The lemon juice helps to brighten the flavors. I see most recipes don’t use it, but if you already have some in your fridge, definitely add it.
I cooked my peaches to make this peach leather recipe. Some might say that is an optional step, but it helps to concentrate the flavors. It also ensures that all the peach skins will break up well when blending. If you have a high power blender, that might not be an issue for you.
Tips and Tricks for the Homemade Dehydrator Peach Leather recipe:
- Crunchy edges: If the edges get crunchy while you are dehydrating them, but the center is not done yet, don’t worry. Let them go until the center is not sticky, then let them rest overnight with the dehydrator turned off. They will naturally absorb moisture from the air and will not stay crunchy.
- Oven vs Dehydrator: I have not tried this recipe in the oven. Not all ovens will run at a temperature low enough for making leather, and I really don’t want to run my large oven for 6-8 hours! Using a small dehydrator fitted with many trays is more efficient. Definitely worth the investment if you love homemade peach leather!
- Why add water? A small amount of water ensures that the peaches won’t stick to the bottom of the pan and scorch when you are cooking them on the stovetop to concentrate the flavors. If you watch the pot closely, you could perhaps use even less water.
- 2 ½ lbs whole or 7 cups pitted and chopped peaches (5-10 peaches depending on size)
- ½ cup water
- ¼ cup sugar or honey (optional)
- 1 TBS lemon juice
- Combine chopped peaches and water in a large pot. Bring to a boil and simmer uncovered for 20 minutes or until the peaches are starting to break down.
- Mix in sugar (if using) and lemon juice and bring back to a simmer. Cook just long enough to melt the sugar and let the mixture thicken up a bit more.
- Transfer to a blender and puree (I did this in two batches). You should get about 3 ½ cups of puree.
- Cover your dehydrator trays with parchment paper and spread the puree into a thin layer, but no so thin that the paper shows beneath. I covered 3 12-inch square trays. (Alternatively you can also use a "leather tray" fitted for your dehydrator.)
- Place in the dehydrator at 135 degrees F for 6-8 hours or until the leather is not sticky anymore.
- If the edges seem dry by the time the center is cooked, let the leather sit out and absorb moisture from the air until the edges are soft.
- Cut into 2 inch wide strips. You can leave the parchment paper on when you cut them, or take it off. They can sometimes stick together so that parchment paper is helpful but not always necessary.
- Store in an airtight container.
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