Place the fruit in your blender and puree until smooth. Use the strainer to remove any seeds if desired.

Pour the puree into your saucepan and gently simmer for 10 minutes. You want the liquid to reduce, but stir frequently so it doesn’t burn.

Once the mixture has thickened, remove from the heat and add 1 Tbsp honey. If you’re using tart fruit, like raspberries, you can add another tablespoon of honey to taste. Keep in mind though that the flavors and sweetness will intensify once dried. Also, too much sweetener can make the finished fruit leather sticky.

Spread the fruit puree onto a lightly greased parchment lined baking sheet or dehydrator tray. Your dehydrator may have even come with liners to use. This should be about 1/4 inch thick, with a slightly thicker edge, since the edges will cook faster.

If using an oven, bake at 175 degrees, or as low as your oven will allow. If the lowest setting on the oven is 200, you can leave the oven door open very slightly.

If using a dehydrator, set the temperature to 140 degrees

Cook the puree for several hours, or until the fruit leather is tacky, but no longer wet and gooey. Flip the fruit leather over and continue to dry until it’s no longer wet, but still pliable.

Allow the fruit leather to cool completely before removing it from the parchment paper.

Cut the fruit leather into strips. For easy storage, cut the parchment paper along with the fruit leather and roll them up.

Store any leftovers in an airtight container for up to a month at room temperature. These can also be refrigerated or frozen for longer storage. If you notice any moisture in the container, then the fruit wasn’t dry enough and will mold if not eaten or refrigerated immediately. (source)