Strawberry Fruit Leather Recipes

Steps:

• Position an oven rack in the center of the oven and preheat to 175 degrees F. Line a 17-by-12-inch baking sheet with a silicone baking mat.
• Put the strawberries, honey and lemon juice in a blender and blend until smooth. Pour the puree into a saucepan, bring it to a boil, lower the heat and simmer for 10 minutes. Let cool for 5 minutes.
• Pour the puree onto the prepared baking sheet and spread it out almost to the edges, ensuring it's thin and even. Pay particular attention to ensure the middle is thin. Bake until the puree is set, about 5 hours. Let cool completely.
• Lay a sheet of parchment on top of the fruit leather. Invert the leather and gently peel off the mat. Cut the leather into 7 strips. Gently roll up each strip starting from the short end, then tie with twine. Store in an airtight container or package in cellophane bags.

Steps:

• Preheat oven to 170 degrees and line a baking sheet with parchment paper or a Silpat sheet, set aside.
• Place strawberries and water in a medium saucepan. Bring to a boil and cook for 3-4 minutes until berries being to soften. Puree berries using an immersion blender or food processor. Return puree to saucepan, stir in sugar and honey. Cook for an additional 10 minutes or until thick and syrupy. Pour the hot fruit mixture on to prepared pan and spread out into an even layer. Place in the oven to dry for 3 hours. Turn off the oven and allow to sit overnight to dry completely. Cut into 1-inch strips with a pizza cutter and peel away from paper or Silpat sheet. Roll up strips and store in an airtight container for up to 4 weeks.

Steps:

• Line 3 half-sheet pans (11.5" X 16.5", with sides), with freezer paper, shiny-side up. Spray the freezer paper with vegetable oil spray (Pam).
• Clean and hull the strawberries and wash rhubarb.
• Chop rhubarb and place in a 3 or 4 quart sauce pan.
• Add orange juice and cook over medium-low heat, stirring occasionally, until rhubarb is soft.
• Add the chopped berries and cook for another 3 or 4 minutes.
• Remove from heat and stir in the honey and coloring, if using.
• Cool slightly, then puree using a stick blender (or CAREFULLY in batches in a blender or processor), until very smooth.
• Evenly spread about 2 and 1/2 cups of the puree on each prepared pan.
• Shake the pan back and forth gently to make an even thickness from edge to edge; and off-set spatula can also be helpful here.
• Make sure the layer of puree is as even as possible so it will dry evenly.
• Place pans in 150º F oven (I have a commercial oven that will take all three pans at once, but one or two pans can be dried at a time while the third pan waits - you might want to cover it with plastic wrap and chill it).
• Close the oven door, but keep it slightly ajar by placing a folded kitchen towel in the door.
• Let the leather dry for 10 to 12 hours (overnight is ideal), until it is dry but still pliable.
• Pans may need to be shifted in the oven occasionally to dry evenly.
• When the leather is no longer sticky, remove from the oven, peel it off the paper in one large sheet, and turn it over, right back onto the freezer paper it came off of.
• Turn off the oven and return the "flipped" leather to the oven, with door ajar, for another 1 or 2 hours to complete the drying.
• Peel the leather off the paper and place on a large cooling rack and let air dry for 2 to 4 hours.
• Your kitchen's humidity will really determine the drying times.
• Lightly dust with cornstarch, if desired, to reduce any remaining stickiness.
• Cut into serving-sized squares and roll up in plastic.
• You can also roll the whole sheet of leather into one large piece of plastic wrap and store it that way; cut it or "rip" it when ready to eat.
• Store in a cool dry place, or in the fridge or freezer.

Steps:

• Combine pureed berries and applesauce with lemon juice and sugar.
• Line a 10x15 in jelly roll pan with plastic wrap. Pour fruit into pan and spread evenly.
• Bake about 5 hours at 200F or until leather pulls away from wrap. Flip leather onto counter, peel away plastic and remove any mixture that has not "set." Cut into slices and wrap each in plastic.

Steps:

• Purée strawberries with sugar in a blender until smooth, then strain through a fine-mesh sieve into a large heavy saucepan.
• Bring purée to a boil, then simmer over medium-low heat, stirring occasionally (more frequently toward end), until thick enough to mound slightly and reduced to 1 to 11/4 cups, 45 minutes to 1 hour.
• Preheat oven to 200°F with rack in middle. Line a large baking sheet with nonstick liner.
• Pour hot purée onto liner and spread thinly (as evenly as possible) into a 15- by 10-inch rectangle using spatula. Dry purée in oven until it feels drier (it shouldn't stick to your fingers) but is still slightly tacky, 2 to 3 hours.
• Cool on liner on a rack until completely dry, at least 3 hours and up to 24.
• Place a sheet of parchment paper over leather, then peel leather off liner and roll up in parchment.