A no sugar added, thick (yet soft and pliable) fruit leather recipe with
the addition of a secret ingredient that also has added health benefits!
Equipment:
High Powered Blender
Food Processor
Silicone Dehydrator Sheets
Parchment Paper (optional)
Ingredients:
3.5 lbs strawberries 🍓 washed and hulled
4 tsp Pomona's Pectin
4 tsp calcium water (comes with Pomona's Pectin)
2 cups white grape juice concentrate (because this is hard to find these days, I used white grape juice and then boiled it down to 2 cups)
Directions:
1. Prepare dehydrator trays with silicone mats or parchment
paper.
2. Wash, hull, then puree strawberries 🍓 in a blender. Measure out
six cups of puree.
3. Prepare calcium water according to package instructions, add
four teaspoons of calcium water to the berry puree and mix
well.
4. Transfer the fruit mixture to a heavy-bottomed saucepan and
bring to a simmer over medium heat.
5. Meanwhile, in a clean blender, add 2 cups of white grape juice
concentrate and turn on low speed.
6. Slowly add the powdered pectin and mix well for about two
minutes.
7. 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.
8. Remove from heat and ladle mixture onto the dehydrator trays.
9. Dehydrate at 115℉ for about 14 hours. Depending on the
thickness, this will vary.
10.Test for doneness. Leather should be dry and edible, with no
pockets of moisture. Always let the leather cool completely first.
11. Cut cooled fruit leather into strips (or cute shapes using a
cookie cutter), and roll up using parchment paper.
12. Condition, then store in an airtight container with an oxygen
absorber if desired
