Preheat the oven to 200°F.
Place all the ingredients in a blender and puree until smooth.
Pour the mixture into a medium saucepan and bring to a simmer over medium-high heat.
Reduce heat to medium-low and stir frequently until the mixture has thickened for about 35-45 minutes.
Line a baking sheet with non-waxed parchment paper.
Pour the mixture onto the baking sheet and spread evenly with a spatula.
Bake in the oven for 3 to 3 ½ hours until the fruit leather is no longer tacky to the touch.
Remove the baking sheet from the oven and let the fruit leather cool completely.
Peel up a corner of the fruit leather and test to see if the underside is still moist. If it is, return the baking sheet to the oven - moist side up - for an additional 20 minutes to finish drying the fruit leather.
Once the leather is fully dried and cooled, use kitchen shears to cut the leather and parchment into strips.
Roll the individual strips parchment side out and store the rolls in a Ziploc bag in the fridge for up to 1 week.