I have been in mega preserving mode this week, staying busy dehydrating veggie chips, fermenting sauerkraut, shelling and freezing sweet peas, and most recently, baking fruit leather. Last week in my CSA I received another two pints of marionberries (hooray!). I still have lots of frozen strawberries from prior weeks, and when fishing through the bottom of my chest freezer discovered a bag of last year’s blueberries. So yesterday I went went all out, testing three new seasonal and exciting fruit leather flavors.
And here they are from left to right: Marionberry Lavender (remember my Marionberry Lavender Pie? I couldn’t get enough of this flavor combination), Strawberry Balsamic, and Blueberry Lemonade.
And here’s what I did:
4 cups fresh or thawed marionberries
1-2 tsp fresh lavender
2 tbsp sugar
4 cups fresh or thawed strawberries
2 tbsp balsamic vinegar
2 tbsp sugar
4 cups fresh or thawed blueberries
3 tbsp lemon juice
3 tbsp sugar
*These recipes are very flexible and can/should be altered to taste.
Preheat oven to 200 degrees F. Cover a baking sheet with a silicone mat or parchment paper.
Place all three ingredients in a small pot over medium heat stirring often until sugar has dissolved and fruit is slightly thickened. Transfer into a food processor and blend together until the mixture is smooth. Pour mixture onto the baking sheet and using an offset spatula spread out as evenly as possible. Place in oven for 3-5 hours.
*Each of these recipes bake for different lengths. Bake until leather is sticky to the touch, but does not pull off onto your finger.
Remove from oven and allow to cool. The leather will continue to harden until completely cool. Peel away from silicone mat and slice into desired pieces.
Store at room temperature in an airtight container.