Go Back
+ servings
A woman's hands using a pastry cutter to cut a piece of fruit leather.

Fruit Leather Recipe

Learn to make this no sugar added, thick (yet soft and pliable) fruit leather recipe with the addition of a secret ingredient that also has added health benefits!
5 from 8 votes
Print Pin
Course: Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 minutes
Dehydrating Time: 14 hours
Total Time: 14 hours 17 minutes
Servings: 32 servings
Calories: 25kcal
Author: Carolyn Thomas

Equipment

  • High Powered Blender or Food Processor
  • Heavy Bottom Sauce Pan
  • Large Ladle
  • Silicone Dehydrator Sheets
  • Dehydrator
  • Parchment Paper (optional)

Ingredients

  • 4 tsp Pamona's Pectin
  • 4 tsp calcium water comes with Pamona's Pectin
  • 3.5 lbs strawberries washed and hulled
  • 2 cups white grape juice concentrate

Instructions

  • Puree washed and hulled strawberries in a blender and measure out six cups of puree.
  • Prepare calcium water according to package instructions, add four teaspoons of calcium water to the berry puree and mix well.
  • Transfer the fruit mixture to a heavy-bottomed saucepan and bring to a simmer over medium heat.
  • Meanwhile, with a clean blender, add 2 cups of white grape juice concentrate and turn on low speed. 
  • Slowly add the powdered pectin and mix well for about two minutes.
  • Prepare dehydrator trays to have at the ready. These next steps move quickly!
  • Once the berry puree has been brought to a simmer, keep the heat on, add grape juice concentrate mixture, and stir for a full minute.
  • Remove from heat and ladle mixture onto the dehydrator trays.
  • Carefully place trays in the dehydrator.
  • Dehydrate on low (110-115 degrees) for about 14 hours. Depending on the thickness, this will vary. Keep in mind that the texture of dehydrated foods change after they have cooled, so when checking your fruit leather for doneness, always let the leather cool completely first. 
  • Cut cooled fruit leather into strips (or cute shapes using a cookie cutter), and roll up using parchment paper. 
  • Store in an airtight container at room temperature.

Notes

  • The silicone dehydrator sheets that are meant for fruit leather are really handy and definitely recommended for this recipe.
  • If your mixture is thinner, you may want to check on your fruit leather after about 8 hours or so. If your mixture is thicker, check after 14 hours, then check every hour after that until they are done and no longer sticky in the middle.
  • To check if fruit leather is done, lift the fruit leather off the silicone sheet, it should come off in one large sheet, or it may tear, but there should be none that is sticky or still soft like jam.
  • Store fruit leather at room temperature, in the refrigerator, or freeze for long-term storage.

Nutrition

Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 92mg | Fiber: 1g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 29mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?We want to see! Tag @homesteadingfamily on Instagram.