Photo: Fruit Leather Roll-Ups Recipe
Ingredients
- 1 1/4 pounds chopped fruit (see below for suggested flavors)
- 3/4 cup sugar
- 1 to 2 tablespoons fresh lemon juice
Directions
Preheat the oven to 200 degrees F. Combine the fruit and sugar in a blender. Add the lemon juice to taste (use 2 tablespoons for apples or bananas) and puree until smooth.
Transfer the pureed fruit to a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium low and cook, stirring occasionally at first and then more often toward the end, until most of the liquid evaporates and the mixture is very thick, 35 to 45 minutes. Be careful: The mixture may splatter.
Line a 12-by-17-inch rimmed baking sheet with a silicone mat or nonstick foil. Use an offset spatula to spread the fruit on the mat or foil into a thin layer. Bake until barely tacky, 3 hours to 3 hours, 30 minutes.
Transfer the baking sheet to a rack and let the fruit leather cool completely. Peel off of the mat or foil. If the leather is still moist on the underside, return it to the oven, moist-side up, until dry, about 20 more minutes. Lay the leather smooth-side down on a sheet of wax paper and use kitchen shears to cut it into strips on the paper. Roll up the strips and store in zip-top bags for up to 1 week.
Plum: 5 medium, unpeeled, chopped
Peach or nectarine: 5 medium, unpeeled, chopped
Apple: 3 large (Gala or Granny Smith), peeled and chopped
Strawberry: 4 cups, hulled and chopped
Raspberry: 5 cups
Grape: 3 1/2 cups (preferably Concord), seeded if necessary
Banana: 5 medium, peeled
Mango: 2 large, peeled and chopped
Raspberry-Vanilla: 5 cups raspberries plus the seeds from 1/2 vanilla bean
Strawberry-Banana: 3 cups strawberries, hulled and chopped, plus 2 medium bananas, peeled
Apple-Ginger: 3 large apples, peeled and chopped, plus 1 1/2 teaspoons grated ginger
Spicy Mango: 2 large mangoes, peeled and chopped, plus 1/8 teaspoon each salt and cayenne pepper
Photograph by Kang Kim
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By Chef Canning Mom
Seattle
on December 08, 2011
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I have a recipe that is very close to this one. I use the reynolds non stick wrap. If you are careful you can re use it a second time which I have even used up to three times. It can be expensive it was over $5.00 in our local store. I will look at other places, but because I had made three bowls of apple puree it could not wait for me to find it cheaper. You do need to spread it very thin and very evenly, but when it's done it's great.. I have made plum, apple,and pear they all were wonderful. When your tired of putting up applesauce this is the way to go.
By mccrearyacres_1...
Davenport
on September 07, 2011
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I had a really fun time making these today! First, a few tips--#1 you've got to follow the directions & use Non-stick aluminum foil--regular foil just won't release the finished product. #2 Use a silicone spatula when stirring. #3 Making these thin (like store-bought yields 12-14 roll ups (not the 6-8 listed on the recipe. I made blueberry/banana roll ups & my kids are loving them for their after school snacks. Just as an aside, mine did not take three hours to cook--I'm guessing the decreased cooking time is because I really made sure my fruit/sugar mixture was reduced in the sauce pan & because I made them as thin as I did--like any recipe, you just need to adjust to hit perfect results. Will definitely be making these again, next time I want to make apple flavored.
By only4customer
Port Allen, LA
on August 29, 2011
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I had a terrible time peeling the foil off --will definitely purchase a silicon mat and try it again. They were tasty, but again, mine are a mess with foil! Also took much longer to cook--we took them out after 5 hours because the sides were burnt . The middle was gooey, even though I thought I had spread them evenly. Worth a second try, sad I wasted a pound of peaches.
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