Why buy Fruit Roll-Ups when you can make your own! They taste just as great, and the best part is you know they are 100% natural and preservative free.
Macerating the fresh berries with a bit of sugar does two things – adds a bit of sweetness, and causes the berries cell walls to burst so all their juices release. This makes a smoother puree.
Bring the pureed mixture to a boil to evaporate as much of the moisture out as you can, then spread it onto a lined baking sheet.
You want to make sure that you spread the mixture out into an even layer, or once it is done dehydrating in the oven you will have chewy pieces where the thicker areas are, and crispy dried pieces where you spread it too thin (you can see below with the color variations). Although, both chewy and crunchy pieces are equally delicious!
|Homemade Strawberry Fruit Leather|| |
- 8oz strawberries, hulled & chopped
- 3 Tbsp sugar
- 1 Tbsp lemon juice
- Place strawberries in a bowl and stir in sugar. Allow to macerate for 20 minutes – this will help the berries release more juices and puree smoother.
- Pour mixture into a blender and puree until completely smooth*, then pour into a small sauce pan and add lemon juice. Over medium-low heat, stir mixture for 10 minutes to cook off most of the moisture.
- Set oven to 170°F, if it won't go that low set it to 200°F but leave the door left slightly ajar.
- Spread strawberry mixture onto a parchment lined or silicone lined baking sheet in a even layer about ⅛-1/4" thick.
- Depending on the oven temperature, bake for 2-4 hours, checking every 30 minutes after the 2 hour mark. It should be tacky to the touch. If you spread it too thin or baked it too long the leather will be brittle rather than chewy – although it is just as tasty, and can be broken into shards to eat.
- Once the leather has cooled, transfer to a cutting board with wax paper, then use a pizza cutter to cut it into strips (leaving the wax paper backing on each strip). Then roll up and store in an airtight container.