1. Preheat your oven to 170°F. Line a large baking sheet with parchment paper or a silicone baking mat. Make sure the parchment paper lies completely flat.
2. Wash and chop the nectarines. Add the nectarines and lemon juice to a high-speed blender and blend until completely smooth and no nectarine skins remain.
3. Pour the puree into a saucepan and heat over medium-high heat until the puree thickens and bubbles, stirring frequently.
4. Pour the puree onto the prepared baking sheet. Using a spatula or the back of a spoon, spread into a thin, even layer approximately ⅛-inch thick. Try to keep the edges slightly thicker since they dry more quickly.
5. Bake for 3-5 hours, depending on your oven and the thickness of the puree.
6. Allow the fruit leather to cool completely. Cut into strips using kitchen scissors or a pizza cutter. You can cut the fruit leather and parchment paper together and roll up for easy storage, or you can peel the fruit leather from the parchment paper and then cut into strips.

Storage

Store rolled fruit leather in an airtight container at room temperature for up to 1 week. Refrigerate for up to 3 weeks and slow it to come to room temperature before enjoying to avoid cracking. Separate layers with parchment paper if stacking to avoid sticking together.