Experiments with apples – Apple leather

We’ve made apple juice, apple jelly, apple pie, apple crumble, apple cheese, apple rings, and apple wine.  There isn’t much we haven’t tried…. but we still have plenty of apples.  So what to do with the surplus?

The reduced leather

The reduced leather

Last weekend we had a go at one of the few recipes we hadn’t yet tried – apple leather.  No, it’s not for making shoes, it’s for eating.  The best bit about this recipe is that it doesn’t need any extra ingredients, you can make it with apples that at the end of their lifespan, and it’s even popular with the kids.


All you need to do is chop and slowly puree apples on a low heat before seiving out the pips.  Put the remainder in a shallow baking tray and leave it in an open oven on a low heat, or even on top of a warm boiler.  I tried one in an aga, and the other on top of the boiler.  Both experiments worked quite well, leaving us with something resembling an old fashioned Wham! bar after 24-48 hours.  When it’s ready you can just peel it out of the tray and chop it into bite sized pieces.



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