Fruit Roll-Ups

Making my own fruit leather is quick and easy when I have some help from Jell-O!

  • 24 ounces Apple Sauce, *
  • 1 3-oz. box Gelatin Powder, Strawberry, or any flavor**
Place Apple Sauce and Gelatin Powder in your blender. Blend until smooth and frothy. Pour on dehydrator trays lined with either a fruit leather liner or plastic wrap.

Dry in dehydrator for 12-24 hours, or until leather is dry but still pliable.

Roll up and cut into desired widths. Eat now or store in an airtight container. (Plastic wrap , if used, may be left on until ready to eat).

* Any fruit puree can work. Use about 3 cups puree for this recipe.
**A .3-oz. box of sugar free gelatin may be used.

© 2012, Real Women Store Grub. All rights reserved. Content may be shared or reposted as long as credit and link to original post are provided.

6 thoughts on “Fruit Roll-Ups

  1. What a great recipe!!
    When I have tried to make fruit leather before it has ended up hard because I set the thing a goin’ and forget to check it before the time is up, and it’s crispy. About how thick is the liquid layer once it’s poured in?

    • Hi Anne,
      I’m replying for Robin today…she says to pour it about 1/8 of an inch thick!
      I’d like to know how it goes. This is something I’ve never even attempted!
      Mellyn :)

  2. I don’t have a dehydrator, but I have heard of doing leather in your oven. Would this work like that? How would you suggest doing that?

    • Hi Miriam,
      I’m replying for Robin…she said she’s never done it that way, but if you have some directions on how to do it, it ought to work just fine.

      I googled it just now, and several sites offer directions on how to do it. Here are the highlights –make sure you line your tray with a generous piece (it might shrink) of plastic wrap that’s microwave safe (don’t use wax paper), and spray it with cooking spray before adding your fruit. Then make sure none of the plastic is touching the oven or the top of the fruit. Bake it at 140 degrees for 8-12 hours. Another site recommended 150 degrees for 4-8 hours. It seems that the general theme is do it at a time when you can check on it periodically to make sure you’re not crisping it! One site suggested that if you do overdo it a little, spritz it with water and let it stand for a few minutes to rehydrate.

      Hope that helps!
      Mellyn :)

  3. A good way to use old bottled fruit is to blend it in the blender and then dry them in a dehydrator–I have done this with peach and apricot and my kids love it.