Blackberry Fruit Leather (Easy Homemade Fruit Roll)
Our blackberry patch produced a bumper crop this year, so we enjoyed the bounty and shared with friends. This blackberry fruit leather is easy to make and turns your berries into a long lasting treat.
Fresh berries are yummy, but they don’t keep well. Once we turn them into fruit leather, they easily last a month or more. You can pop them in a pocket or lunch box without them getting smashed.
How to Make Blackberry Fruit Leather
Fruit leather is essentially pureed fruit dried into a chewy, flavorful sheet. We like to strain the seeds out for a smoother texture. Our blackberries are a firm variety, so we gently cook them before removing the seeds. If you have soft berries, you can skip this step.
Fruit leather works best with ripe or even slightly overripe fruit. It blends well and is naturally sweeter. Honey and sugar act as preservatives, but we usually stick with plain fruit.
Ingredients
- 4 cups fresh blackberries (or about 3 cups of frozen blackberries, thawed)
- 2 cups applesauce (applesauce makes the leather more flexible and adds sweetness)
- 2 Tablespoons honey or maple syrup (optional)
- 1 Tablespoon lemon juice (optional – this helps preventing darkening, but adds tartness)
Equipment
- Fine mesh strainer or Food Strainer (if you prefer a smoother texture)
- Blender or food processor (if you skip straining)
- Dehydrator or oven
- Parchment paper or silicone baking mat
Instructions
Prepare the Blackberries: If using fresh blackberries, rinse them under cold water and remove any stems. Fully thaw and drain frozen blackberries. For firm berries, place in a small stockpot and smash with a potato masher. Cook gently until soft.
Make the Puree: For seedless blackberry fruit leather, strain the mashed berries through a fine mesh strainer or food strainer to remove the seeds. This step is optional but recommended for a smoother texture. Alternatively, blend the blackberries in a blender or food processor.
Sweeten the Puree: Add the applesauce to the blackberry puree in the blender or food processor. Add the honey (or maple syrup) if desired. Blend briefly to combine. Taste the puree and adjust the sweetness if necessary. Add lemon juice if desired.
Drying in the Dehydrator or Oven
Using a Dehydrator: Pour the puree onto the dehydrator trays lined with fruit leather sheets or parchment paper. Spread the puree evenly to about 1/8 inch thick. Even thickness helps with even drying.
Set the dehydrator to 135°F (57°C) and let it run for about 6-8 hours. Your blackberry fruit leather is done when it’s no longer sticky and peels away easily from the tray.
Using an Oven: Line a baking sheet with parchment paper or a silicone baking mat. Pour and spread the puree evenly on the prepared baking sheet to the same thickness as mentioned above.
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Do not use wax paper or aluminum foil. Both of these are hard to remove, and aluminum foil reacts with the acid in the fruit.
Set the oven to its lowest temperature, usually around 140°F to 150°F (60°C to 65°C). Place the baking sheet in the oven and leave the door slightly ajar to allow moisture to escape. Drying can take anywhere from 4-8 hours. Check regularly and rotate the sheet if needed to ensure even drying.
Once the fruit leather is completely dried and no longer sticky, let it cool to room temperature. Peel the leather off the parchment paper or baking mat. Cut it into strips or squares using kitchen scissors or a knife.
Storage Tips
Store in Airtight Containers: Place the cut blackberry fruit leather pieces in airtight containers or zip-top bags. To keep them from sticking together, place parchment paper between layers.
Keep Cool and Dry: Store fruit leather in a cool, dry place. We live in Wisconsin, and have no problems keeping it in the pantry for months.
In warmer or more humid climates, refrigerate or freeze for longer storage. The National Center for Home Food Preservation says it should last for a month at room temp.
Variations and Tips
Flavor Variations: Feel free to mix in other fruits like pears for a blended fruit leather. Adding a pinch of cinnamon or a dash of vanilla extract can also enhance the flavor. Spread some peanut butter on your fruit leather for more protein and a PB&J flavor combination.
Texture: If you prefer a softer texture, reduce the drying time slightly. For a chewier texture, allow it to dry a bit longer.
Checking Doneness: It can be tricky to determine doneness by sight alone. The fruit leather should be pliable and slightly tacky to the touch but not sticky.
Enjoy your homemade blackberry fruit leather as a snack, in lunchboxes, or as a treat to share with friends and family.
Blackberry Fruit Leather
Enjoy the blackberry harvest longer with this easy to make homemade fruit leather.
- Prep Time: 10 minutes
- Drying Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 4 servings 1x
Ingredients
- 4 cups fresh blackberries (or about 3 cups of frozen blackberries, thawed)
- 2 cups applesauce (applesauce makes the leather more flexible and adds sweetness)
- 2 Tablespoons honey or maple syrup (optional)
- 1 Tablespoon lemon juice (optional – this helps preventing darkening, but adds tartness)
Instructions
Prepare the Blackberries: If using fresh blackberries, rinse them under cold water and remove any stems. Fully thaw and drain frozen blackberries. For firm berries, place in a small stockpot and smash with a potato masher. Cook gently until soft.
Make the Puree: For seedless blackberry fruit leather, strain the mashed berries through a fine mesh strainer or food strainer to remove the seeds. This step is optional but recommended for a smoother texture. Alternatively, blend the blackberries in a blender or food processor.
Sweeten the Puree: Add the applesauce to the blackberry puree in the blender or food processor. Add the honey (or maple syrup) if desired. Blend briefly to combine. Taste the puree and adjust the sweetness if necessary. Add lemon juice if desired.
Drying Using a Dehydrator: Pour the puree onto the dehydrator trays lined with fruit leather sheets or parchment paper. Spread the puree evenly to about 1/8 inch thick. Even thickness helps with even drying.
Set the dehydrator to 135°F (57°C) and let it run for about 6-8 hours. Your blackberry fruit leather is done when it’s no longer sticky and peels away easily from the tray.
Drying using an Oven: Line a baking sheet with parchment paper or a silicone baking mat. Pour and spread the puree evenly on the prepared baking sheet to the same thickness as mentioned above.
Set the oven to its lowest temperature, usually around 140°F to 150°F (60°C to 65°C). Place the baking sheet in the oven and leave the door slightly ajar to allow moisture to escape. Drying can take anywhere from 4-8 hours. Check regularly and rotate the sheet if needed to ensure even drying.
Once the fruit leather is completely dried and no longer sticky, let it cool to room temperature. Peel the leather off the parchment paper or baking mat. Cut it into strips or squares using kitchen scissors or a knife. Store in an airtight container. Should last around a month or more at room temperature. Refrigerate or freeze for long term storage, especially in warm and humid climates.
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This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering. This was her summer job through most of high school and college.