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Pamona’s Pectin is the secret ingredient to this fruit roll up recipe, because it is what gives it the mailability to roll up and act like fruit leather. Get the recipe and directions for how you can make this with any fruit in this post.

Fruit Strips

We rarely keep candy in the house because of all the preservatives and sugar they contain. Fruit strips are our alternative to candy. So, in the summer months when there is a bounty of fruit, I get busy preserving as much leather fruit in jars for us to eat for the rest of the year. Or until it runs out.

This fruit roll up recipe makes fruit strips that store well in a ball jar for several months!

Pamona Pectin

Pamona’s pectin is the secret ingredient. Each packet you buy comes with a packet of calcium and pectin.

In a jar, mix the calcium packet with water according to the directions included your Pamona’s package. Store it for all future Pamona uses.

When you make the recipe, stir the calcium mixture to freshen up, then add the necessary calcium to your pureed fruit.

Homemade Fruit Roll Up

Homemade fruit roll ups take only a few minutes to mix together, and a several hours to dry. It a great way to preserve fresh fruit before it goes to waste! If there is any excess fruit we don’t finish during the year, I can mix together a homemade fruit roll up recipe in a matter of minutes, and let it dry out. Within a day, the fruit is preserved instead of wasted.

We also like using any leftover fruit in the freezers from the following year’s harvest. That makes room for the new seasons freezer goods that will be need a home.

What You’ll Need

Baking sheet

Silicone Mats

Pot

Blender or Food Processor (we have the Cuisinart 14-cup)

Measuring cups or kitchen scale

Measuring spoons

Spatula

Ingredients

Fruit

Pamona’s Pectin

Calcium (included with Pamona’s Pectin Package)

Lemon Juice or other fruit juice

Directions

Preheat the oven to 220°F and prepare two baking sheets with silicone mats so long. Add any fruit to a blender or food processor and puree it.

pureeing fruit in a blender on the counter

Add the fruit puree to a pan on the stove and heat until it reaches a slow boil

pouring fruit puree out of blender into pot on stove

If you haven’t already, prepare the calcium to water ratio (according to the Pamona’s Pectin package info) and save it to store in a separate jar in your cupboard. Once your calcium/water ratio is ready, add the necessary calcium to the the pureed fruit and stir. Turn the heat down low and let it come to a light simmer.

adding pamonas pectin calcium to pot on the stove

In the blender, combine the Pamona’s pectin and lemon juice together very well for 2-3 minutes

Stir in the Panama’s pectin/lemon juice mix into the fruit on your stove top

Pour the mixture onto the prepared baking sheet with a silicone mat until the amount on the silicone mat is roughly a side plate size

pouring pureed fruit out of pot onto a silicone mat

Carefully tip the baking sheet from side to side allowing the fruit mix to spread out across the entire silicone mat. The end result should be a fruit layer about the size that you wish your fruit roll ups to be, as the depth won’t change too much during baking

fruit leather pureed on a baking silicone mat before baking

Bake in the oven for 40 minutes or until completely dry (the thicker the leather the longer it will take to dry out)

Remove leather from the oven and slice into long strips. Roll strips into circles and store in a container

Fruit Roll Up Recipe

This recipe is super easy and can be used for any kinds of fruit including apples, blackberries, blueberries, rhubarb, oranges, strawberries, you name it! Remember to save it and give a review so others can also benefit from it!

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