Knotweed and Apple Fruit Leather is a modern British recipe for a classic method of preserving a Japanese knotweed and apple bled by cooking together and then drying out on a baking tray. The full recipe is presented here and I hope you enjoy this classic British version of: Knotweed and Apple Fruit Leather.
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Ingredients:
1.35kg Japanese knotweed stems
1.35kg tart apples (eg granny smith or Bramley)
2 tbsp fresh wild water mint leaves torn (optional substitute spearmint/garden mint)
Method:
Peel the apples. Wash the knotweed to remove any dirt and peel with a potato peeler if the stems are older. Core the apples then chop the fruit and the knotweed into 2cm pieces.
Combine the fruit and knotweed pieces in a deep pan over medium heat. Cook, stirring occasionally, until the apples are pulpy and the knotweed is soft and has released its liquid (about 20 minutes). If by the end of this time the mixture looks a little watery continue simmering, partly covered, to reduce.
Take off the heat and allow to cool slightly then transfer to a blender. Add in the mint and puree until you have a thick, smooth, paste.
Take a non-stick baking tray (a silicone one is ideal) spread the puree with a silicone offset spatula until even and smooth (about a 3mm depth). You now need to dry the leather. The traditional way is to put the fruit puree out in the sun over a few days. The modern way would be to use a dehydrator. You can also heat your oven to its lowest setting, then turn off the oven and pop in the leather with the door kept ajar with the handle of a wooden spoon (a couple of sessions should dry it out completely).
The knotweed leather is done when it's completely dried; though it should still be somewhat pliable when bent. Store the knotweed in a labeled, airtight container, it will keep, unrefrigerated for a very long time.
