Making ''leather'' is a good way to process and store fruit without adding sugar. You can use almost any kind of fruit - apricots, plums, cherries, pears, peaches. Don't peel the fruit. Simply wash it well, remove pits and bruised spots, and cut into pieces.
Drop pieces into blender and puree. Add a few at a time until blender is half full. Fruit will darken during the process. If fruit is very tart, you can add honey. For variety, add cinnamon, lemon juice, or any other spice flavoring you like.
Pour 2 cups of puree onto lightly greased jelly-roll pan. Tilt pan or use rubber spatula to spread puree evenly 1/4-inch thick.
Place pan in 175-degree F. oven. Keep door open slightly so steam can escape. (You can dry 2 pans of fruit puree at the same time.)
Check fruit leather every hour until it is dry enough for you to peel it from the sheet. It may take about 3 hours, depending on the moisture of the fruit. If it is dry on top but still moist underneath, turn it over to give it additional drying time.
Cut leather crosswise into 6 pieces. Cover each piece with plastic wrap and roll up jelly-roll style. Store in screw-top jars.
If leather was accidentally left to overdry, drop several slices of fresh apple or orange peel in the jar for a day or two to get it back to a pliable state.