Whether you are using home preserved, canned or fresh fruits you will want to first remove any excess liquids. For canned fruits drain the liquids and set them aside- don't discard them just yet.
Puree the fruit until smooth like apple sauce, if it's too thick or pasty add some of the juice you set aside. If using fresh fruit you shouldn't have this problem, however if you do add a little lemon juice or a compatible fruit juice, water will also suffice.
I like to add 1/2 teaspoon of honey for every 2 of lemon juice. This is not absolutely necessary, but it does make a sweeter fruit roll , and eliminates any sour tastes from the lemon juice. You can also add sugar ¼ to ½ cup for each 2 cups of fruit. Stevia ,a natural sweetener can also be added to enhance sweetness. Artificial sweeteners such as Aspartame or Saccharin are also used by some people to reduce tartness while reducing calories.
Spices such as , cinnamon, cloves, mace, mint, nutmeg , pumpkin pie spice can be added. Use sparingly, and use common sense- you don't want to add a flavor that will not blend well with the base material / fruit. Use small amounts to see how it effects the flavor and keep track of how much you've added for future reference.
Drying the Leather
Pour the puree onto cookie trays or baking sheets to a thickness of about 1/8 inch. If you are drying in the oven, restaurant grade food plastic can be used so long as you maintain a low oven temperature - no more than 140 F. There are concerns that chemicals from the plastic can leech into the food. This is somewhat true. However, the U.S. FDA does not feel that the amount of leeching is a threat to health .
The FDA states that the migration levels of substances added to food grade plastics, are within the margin of safety. I prefer to add a fine layer of corn syrup, corn oil or vegetable oil to the pan so it peels off easily. The corn syrup will sometimes leave a fine crust- but it's ok.
Avoid pouring purée too near the edge of the trays. To dry in a food dehydrator, there are Food Grade Plastic Dehydrator sheets and screens you should be using, which can be purchased online if not available locally. They can take anywhere from 6 to 16 hours to dry out , depending on the size of the fruit leather / jerky . Sun drying can take up to 2 days.
Optimal temperature for drying fruit jerky is around 140ºF. They dry from the outside edges inwards towards the center. You can test for dryness by touching the center of the jerky, there should be no indentation.
While it's still warm, peel from the tray, layer with plastic and roll it up . The plastic which some people add before dehydrating will keep the layers separated from each other and prevent melding. Fruit jerky, unlike beef jerky doesn't store for very long periods, only up to a year or thereabouts. They can also be frozen - wrapped in plastic or freezer safe bags.