Prep: 10 mins
Cook: 3 hrs – 6 hrs
Makes 1 large sheet (about 10 rolls)
- 400g strawberries or blackberries, fresh or frozen, stalks removed
- 1apple , core removed and cut into chunks
Tip the strawberries and apple into a saucepan. Put the pan over a low heat, you don’t need
to add any water. If you’ve used frozen fruit, juice will run out as they thaw. Heat gently,
keeping an eye on the pan until the strawberries start to break down, you can put a lid on the
pan if you like, this keeps the steam in and helps the fruit break down. Cook until the
strawberries have softened and juicey and the apple is soft.
Take the pan off the heat. Purée the contents (food processor or blender) Squeeze the
purée through a sieve into a clean pan, pushing as much pulp through as possible.
Put the pan back on a low heat and cook, stirring occasionally, until the purée thickens
enough to leave a clear patch on the base of the pan when you pull a spoon through it. (The
more moisture you drive off now, the shorter your drying time will be. )
Heat the oven to as low as it will go. Pour the purée onto a lined baking sheet (can use a
reusable silicone tray liner) and spread it out to a thin layer, the purée should be thick
enough to look opaque.
Put the tray in the oven and dry until the surface is no longer tacky when you touch it, but the
leather is still flexible – don’t overcook it or it will turn brittle. This will take several hours
depending on the oven temperature. If it is very hot and sunny you can air-dry the strips.
Leave the strips to cool and then peel it carefully off the tray. Trim the edges. Roll
the strips up, then cut the roll into sections, using scissors is easiest. Each of these will
unroll to make a strip. Keep the strips individually wrapped and airtight. The offcuts can be
chopped up and used in baking, or snacked on.
Kcal – 20