Georgian Sour Plum Fruit Leather, Sun- or Oven-Dried

What you need

• 1 kg (2 1/4 lb) sour plums, tkemali or cherry plums, whole, stones in. If using sweet plums, add a squeeze of lemon juice.
• 1 tbsp sugar, more if the plums are very sharp
• 300 ml (1 1/4 cups) water

Method

Restated from the original video

1. 1

   Rinse the plums and put them in a wide pot with the water.

2. 2

   Bring to a boil, then simmer over medium heat, stirring now and then, until the skins split and the fruit falls apart, about 30 min.

3. 3

   Let the plums cool in their liquid for 1 hour.

4. 4

   Press the mixture through a coarse sieve into a bowl, leaving stones and skins behind. Keep the liquid that drains out.

5. 5

   Return the puree to the pot, stir in the sugar and bring to a boil over low heat. Cook for 5 min, then take off the heat.

6. 6

   Line 2-3 large baking trays with baking parchment. Spread the puree over them in an even layer about 2 mm (1/16 in) thick.

7. 7

   Set the oven to its lowest setting and prop the door open with a spoon. Dry the trays until the surface is no longer sticky, 5-7 hours.

8. 8

   Peel the sheets off the parchment, flip them over and dry for 1-2 hours more, until leathery and not tacky.

9. 9

   To dry without an oven, leave the trays in a warm, breezy spot out of direct rain for 2-7 days, flipping the sheets once the top is dry.

10. 10

    Brush the dry sheets very lightly with the saved plum liquid to make them pliable.

11. 11

    Roll each sheet up loosely and store in a dark, dry place, wrapped in parchment.

Imported from kashevar.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.