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.