Flexible recipe for any fruit you wish to make into a spreadable jelly/preserve. This is very simple, but I added it because I didn’t see any other preserve recipes here. It is great for peanut butter and jelly sandwiches, breakfast, or anything else you would normally use jelly for. Enjoy on raw breads, crackers,...

Recipe Directions

1. Process the fruit (I used strawberries) in a food processor for about 3 minutes or until completely smooth. Make sure to remove any seeds if you are using anything like apricots that has a pit. This is great for any type of berry like blueberries or raspberries.

2. Spread thinly onto a Teflex dehydrator sheet.

3. Dehydrate at 115 F for about 10 hours or until you get a fruit leather. (Hint: You could stop and tear into strips at this point and have fruit roll-ups!)

4. When it is fully dehydrated, submerge in water and allow it to re-hydrate for about an hour.

5. Drain well, and then back into the processor. Add in the agave at this point if you desire to sweeten a bit.

6. Process until smooth, transfer to a glass jar, and refrigerate for at least 30 minutes. This just helps it firm up some and makes it a bit more spreadable.

Rawrach's Thoughts

By rawrach

Flexible recipe for any fruit you wish to make into a spreadable jelly/preserve.

This is very simple, but I added it because I didn’t see any other preserve recipes here.

It is great for peanut butter and jelly sandwiches, breakfast, or anything else you would normally use jelly for.

Enjoy on raw breads, crackers, or whatever else you can come up with.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Comments

Top voted

1 vote
+
Vote up!
-
Vote down!

I just wondering why the dehyration part is needed. What does it do for this recipe? Make it more flavorful or sweeter? Wouldn't you have a pretty tasty jelly just doing the first blending step and adding the agave then?

1 vote
+
Vote up!
-
Vote down!

I think the dehydration intesifies the fructose concentration and makes it more jam like than just a fruit spread. That's just and opinion.

1 vote
+
Vote up!
-
Vote down!

I think you could skip the dehydration part if you wanted, it would just be a bit thinner. at least when I did it with strawberries it was quite watery after pureeing it, but if you refrigerated it at that point it might firm up some. I know it does seem redundant since you re-hydrate it anyways, but harmonlia has the right idea, I think.

All

1 vote
+
Vote up!
-
Vote down!

I think you could skip the dehydration part if you wanted, it would just be a bit thinner. at least when I did it with strawberries it was quite watery after pureeing it, but if you refrigerated it at that point it might firm up some. I know it does seem redundant since you re-hydrate it anyways, but harmonlia has the right idea, I think.

Top Voted
1 vote
+
Vote up!
-
Vote down!

I think the dehydration intesifies the fructose concentration and makes it more jam like than just a fruit spread. That's just and opinion.

Top Voted
1 vote
+
Vote up!
-
Vote down!

I just wondering why the dehyration part is needed. What does it do for this recipe? Make it more flavorful or sweeter? Wouldn't you have a pretty tasty jelly just doing the first blending step and adding the agave then?

Top Voted
1 vote
+
Vote up!
-
Vote down!

Just use enough to cover it in a shallow dish. It won't hurt it if you use more, but it may just be harder to drain.

1 vote
+
Vote up!
-
Vote down!

Does it matter how much water you use during the "submerge"?

Leave a Comment