|Apricots||2 Pound, quartered (Pitted)|
|Lemon juice||2 Tablespoon|
Insert metal blade.
Place apricots, 6 tablespoons of the sugar, and lemon juice in work bowl, half at a time (or all at once in a large-capacity processor); process continuously until pureed.
Taste and add up to 2 more tablespoons sugar.
Line two 10 by 15-inch rimmed baking pans with plastic wrap; spoon half the puree into each lined pan and spread evenly over bottom with a rubber spatula.
Place pans in a 150° oven (or oven set on "warm"), allowing at least 4 inches drying space between oven racks.
Dry for 6 to 8 hours or until leather is firm and feels dry.
Remove plastic and leather from pans; roll up together while still warm and twist ends of plastic to seal.
Wrap each roll in additional plastic wrap.
Store at room temperature for up to 1 month or freeze for up to 1 year.