Peach leather | Macon Telegraph

2 pounds peaches, peeled, pitted and pureed3 cups sugar2 tablespoons lemon juice

Peel, pit, puree and place peaches in a pot. Add sugar and lemon juice. Over medium heat, stirring often, bring to a boil.

Pour thin layers of peach puree onto large, nonstick, shallow pans. Tilt pans to move puree around until thin - but not too thin - and evenly dispersed.

Place sheets in lowest temperature oven. When no longer wet to touch but not crisp-dry (like the texture of leather), remove from oven. Allow to cool. Peel from pan.

On a cutting board, cut into 2 1/2-by-3-inch rectangles. Roll into short side. If removed before too dry, the rolls will stay together.

Roll the peach leather rolls in sugar and store in an airtight jar, zip-close bag or wrap in plastic wrap.