For each leather: remove stalks/leaves, wash berries and chop if hard (not elderberries). Cook berries with peeled chopped apple, lemon juice and a little water on low heat for about 30 mins stirring often, don't burn. Press through sieve to remove pips and skin. Sweeten smooth puree with runny honey to taste. Spread thinly onto silicon parchment and dry slowly in a very low oven. Variations: 500g hawthorn haws with 250g cooking apple; 400g rosehips with 400g cooking apple; 500g elderberries with 500g cooking apple; 350g rowan berries with 300g crab apples.