Wash fresh, ripe apricots and remove the pits.Blend apricot halves (skins and all!) in a food processor until well-chopped or liquified.
Measure 3-1/2 quarts finely chopped (or liquified) apricots into soup pot.
Add 1-1/2 cups sugar
Cook and stir in pot until mushy and hot.
Blend in blender until smooth.
Add 2 Tbl. lemon juice per 6 cups
Prepare dryer trays with mats or parchment paper. If using mats, spray with non-stick spray.
Pour about 1-1/4 cups puree onto each prepared tray.
Dry for about 8-10 hours, trading tray-positions every few hours (bottom tray dries faster).
Keep remainder of juice in pitcher in fridge while it waits for its turn.
(Makes about 10 trays)
Wrap fruit leather in plastic wrap or leave it on the parchment. Seal in zip-lock bags.
