StraAppBlu Fruit Roll-ups

Adapted from Just a Taste

4 Cups Roughly Chopped Strawberries

1 Cup Blueberries

1 Cup Chopped Fuji Apple (1 medium apple)

Sweetener, such as Agave or Sugar (optional- I did not use it)

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Combine all of your fruit in a food processor or blender and blend until smooth. You can taste it now for tartness and determine whether or not you want to add some sweetener (it tasted wonderful right now for me, and I was having trouble not eating it all then).

Transfer the fruit purée to a medium-sized saucepan or pot and bring to a boil. Reduce the heat to low or medium-low and let simmer, stirring occasionally, for about 45 minutes to an hour (I think I did about 1 hour 15 minutes). After about 30 to 45 minutes, you will probably have to stir it more often as it will start to bubble much more and let off a lot of steam, splattering a bit. The mixture should reduce to a thick consistency and “be thick enough to fold over itself” (I don’t exactly know what this means, but a little over an hour and I figured that it was okay – actually next time I might take it off the heat sooner). You may want to taste it again now for sweetness, as the cooking can change the flavor a bit.

Preheat the oven to 200 degrees F and line a cookie sheet (for this much fruit I suggest a sheet of at least 15 by 10 inches) with a nonstick liner, such as parchment or a Silpat.

Let the mixture cool slightly, for a few minutes, before pouring it out onto your lined cookie sheet. Using a rubber or off-set spatula, spread out the cooked fruit thinly and as evenly as possible. Transfer the cookie sheet to the oven and let it dry in the oven until the fruit feels slightly tacky but does not stick to your fingers, about 2 to 3 hours. Remove from oven and let cool for at least 3 hours and up to 24 hours.

You can roll up the Roll-ups in parchment if that’s what you used, or lay a piece of parchment over the fruit and peel it off onto the parchment before rolling it up.

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