5 pounds ripe sweet apricots
½ cup granulated sugar, or to taste
Rinse apricots, cut in half and discard pits. Place on a large baking sheet cut-side-up and bake at 400˚F for 15 minutes. Remove from the oven and let cool until just warm enough to handle.
Transfer to a blender or food processor in batches and process until a smooth purée.
Pour purée into a large mixing bowl. Add ½ cup sugar, or to taste and stir until sugar is incorporated.
Spread purée on a large cookie sheet lined with parchment paper and place baking sheets in a preheated oven at 200˚F for about 3 to 3 ½ hours, depending on how thick you spread it.
Once dried the fruit leather will not feel tacky anymore. Once completely dried you will be able to cut the fruit leather into strips and roll. If you wish you can leave the fruit leather on the baking parchment.
Fruit leather will keep for about a month in a cool dry place. It is best to keep it in an airtight container as you want it away from moisture.