Blackberry Fruit Roll-ups
To kick off the festivities, we have homemade blackberry fruit roll-ups. Quite a way to start, if I do say so myself.
I’m sure you’ve heard of homemade mango fruit roll-ups or those of the strawberry variety, but the blackberry versions haven’t really gotten the love they deserve. I’m not sure why, though. Just look at how gorgeous and purple-y red they are.
The color isn’t even the best part. The taste. I love it. Tangy and sticky and sweet. They aren’t the fruit roll-ups of your childhood — they aren’t that sweet, and they’re not processed. I mean, they only have three ingredients. How wonderful is that?
I like to keep the seeds in this, it adds a nice texture to the fruit leather. You could definitely opt to strain them out, though.
Keep in mind that the sweetness on these is sort of up to you. Taste the mixture after you blend, and make sure the levels seem ok. It will all depend on the ripeness of your blackberries and how tart they are initially.
As far as the baking process is concerned, pay attention to these in the oven. Really. The first time I ever tried to make these, I returned from running errands and it was all burnt to a crisp. That being said, if you cook them at 200 degrees like this recipe calls for, the dehydrating time is significantly shorter than other recipes that require six to seven hours of cooking time. That’s a plus in my book.
Depending on how you cut them, this should shield about 12-15 rolls, and they stay great if you store them in a Ziploc bag. I took some to school the day after I made them, and it was basically the best snack ever.
So, that’s the beginning of Blackberry Week. Best of luck in your homemade fruit roll-up endeavors.
– 4 6 oz. containers of blackberries
– 4-6 tablespoons honey
– 2 teaspoons lemon juice
– Preheat oven to 200 degrees.
– Place all ingredients in a blender and blend until smooth.
– Prepare two baking sheets with wax paper or Silpats. Divide blackberry mixture evenly between the two sheets.
– Using an offset spatula, smooth the mixture so it is evenly distributed and the same width throughout. Keep edges about an inch away from the corners of the baking sheet.
– Bake for about 4 hours, until the fruit roll-ups are no longer wet, but still remain tacky.
– Let cool completely, cut into strips (placed on wax paper if not already), and roll up. Store in an airtight container.