Strawberry Fruit Roll Ups
These homemade Strawberry Fruit Roll Ups are a fun, natural way to enjoy a better version of the childhood snack! Only three ingredients are needed to make it.
Can you think of a food that you would eat off the ground?
I know, strange question.
Back in college when my husband ate pizza that had been on the ground I gave him a pretty hard time about it.
“Ewww. How could you do that??? The ground is so dirty! That’s disgusting!”
About a year later we were walking to the library, and I had just bought a strawberry fruit rollup from the candy store. I ripped the package open a little bit too eagerly, and the fruit rollup flew out of the package and started rolling down the sidewalk. I ran after it, plucked it off the ground, ripped off the outer layer, and ate it.
I know. Such a hypocrite. He won’t let me live this one down.
In case you couldn’t tell, I’m a pretty big fan of fruit rollups, and it was a favorite childhood snack. Today’s homemade version is a cross between a fruit rollup and a fruit leather, made with real fruit, and it only requires three ingredients!
Step by Step Overview:
First you want to puree some fresh strawberries in a food processor or blender until smooth:
Pour that mixture into a saucepan and stir in lemon juice, and sugar, if you wish. Added sugar is not required and just depends on personal preference.
Cook this mixture for about 10 minutes until it gets thick and jammy:
Spread the jam out evenly onto a silpat or parchment paper lined baking sheet. If you have an offset spatula, that is the best tool for this:
Let the strip bake/dehydrate for 3 hours in a 170 degree oven, then let it cool.
Cut the rectangle into long strips using a pizza cutter:
Then you can roll each strip up into a fruit rollup!
Aren’t these so fun? I made a Strawberry Fruit Rollups video to provide a little extra guidance when making these homemade fruit snacks:
Recipe Tips and FAQ
Let cool completely, then keep in an airtight container in the fridge for up to 1 week. Or wrap the fruit rolls tightly with plastic wrap.
Yes, though dehydrating time will be different for different kinds of fruit. Strawberry is definitely the best, as other kinds of fresh berries like blackberries can get a bit too seedy. I recommend a blend if you want to mix things up, keeping 50% strawberries.
Yes, you can use frozen strawberries for this recipe, just make sure to thaw them before pureeing.
Just as with any other recipe where you are dehydrating something in the oven, it’s a bit of a guessing game judging when it’s done. You’ll know the rollup is done when it doesn’t feel sticky, just a bit tacky. Don’t bake for too long or the rollup will turn into a crispy chip!
If your oven doesn’t go to 170, you may need to open and close the door to moderate the temperature. 200 degrees seems to be the highest you should go for this recipe.
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!
Homemade Strawberry Fruit Rollups
Ingredients
- 8 oz strawberries (stems trimmed)
- 1 tbsp freshly squeezed lemon juice
- 3 tbsp sugar (optional)
Instructions
- Place the trimmed strawberries in a blender or food processor and puree them for a minute or so until smooth. You don’t want any strawberry chunks in the mixture.
- Transfer the strawberry puree to a saucepan and add the lemon juice and sugar, if using. Turn the heat to medium high, and cook the mixture for about 10 minutes, stirring frequently, until the mixture is thick and jammy. The goal here is to cook out much of the moisture.
- Preheat the oven to 170 degrees F, or as low as your oven will go, making sure it’s less than 200 degrees at the highest.
- Spread the strawberry jam into a rectangle shape onto a baking pan lined with a silpat or parchment paper. You may use an offset spatula or a regular spatula to help spread the mixture as evenly as possible, until the rectangle is about 1/8 inch thick. Keep in mind the fruit leather will lose some of its thickness in the oven as it dehydrates, so make sure that none of the jam is so thin that you can see through it as you spread.
- Cook in the oven for 3-4 hours, until the fruit mixture no longer feels sticky, just a bit tacky. Remove from the oven and let it cool completely. Transfer to a cutting board lined with wax paper, and use a pizza cutter to cut long strips. Roll them up into the fruit rollups, and enjoy!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Disclosure: this post contains an Amazon affiliate link.
147 Comments on “Strawberry Fruit Roll Ups”
hi , i tried ur recipe today, but the fruit roll up stuck to the lining paper and it was totally impossible to peel it off of the wax paper. Did i do any step wrong, please reply. Thank u.
Supriya, the directions in the recipe state to place the fruit rollups on a silpat or parchment paper. Unfortunately wax paper shouldn’t be used for this recipe. Hope you can try again with some parchment paper =)
Thank you for your reply Joanne. I thought the wax paper and the parchment paper are the same. I will try it out again using parchment paper. Thanks again.
No worries, a lot of people get that confused. The trouble is wax paper melts in the oven, whereas parchment can usually withlast temps of 450 to 500 degrees F. So definitely use parchment paper in the oven. Enjoy!
These look great! How long do you think they would last/store for?
I did exactly what you said and my mixture, after cooking about 20 minutes, is still not “jammy”. I’m hoping that if I leave the mixture out for a few hours, some of the moisture will evaporate and get more jam-like. Any other suggestions??
Do you have one for fruit gushers yet?
Sadly no, that’d be much more difficult! haha.
Reminds me of when I was a kid in the 70s. My mom made it all summer long. She never precooked the mixture on the stove and she’d spread the mixture onto cling wrap on card tables out in the hot sun. It was a dry heat with no humidity and she’d leave it out there all day. Too hot for flies to bother too. It froze well and we’d eat it year round.
Making your recipe today for my kids.
What a neat story, Jay. Interesting to hear about that method!
Tried this and now it fused with the wax paper. Did I leave it in too long? Was really looking forward to this recipe but now am feeling discouraged.
Hi Michelle, wax paper should never be used in the oven. It’s imperative that you use parchment paper or a silpat.
Oh my! That’s too funny! I’m still a beginner at some cooking nuances. I just assumed wax paper was parchment paper! Ha ha!! I will have to try again!
An awesome recipe
Loved the ending
Hellooooo, i am so happy i found this recipe. I am from europe (living in the US for 2 years) and have never had roll-ups, but for all the other regular sweets you can buy here, uhmm let’s say i don’t buy anything anymore. (The fact that the FDA doesn’t care about very bad ingredients makes it worse). So i try to start to make treats for my 4year old son. This is perfect, in the oven right now and i hope he likes it. I will look if i can find any other recipes for sweets/candies/gummies, if you have any idea i’d love to read about them <3 I will let you know how my Fruit roll-ups turned out, i think i made them too thin, but we will see. Thank you again, Julie
Hope they turned out well, Julie!
Hi Joanne, I just discovered your blog recently – it’s wonderful! I love these re-invented childhood foods. They make me so nostalgic! I’d love to try these strawberry roll ups and the toaster pastries. They take me right back to being a kid…yum! I’m new to bloglovin. I’ll be following you – hope to exchange some great recipes in the future!
Rebecca
Instead of sugar or stevia, can you replace with honey?
I believe another reader said she tried it and it worked well, though I haven’t personally tried it.
I just found your blog by watching some of your videos on ifood on my Roku – great stuff! Your recipes look wonderful, and this one in particular is definitely one that I want to try out for my toddler. 🙂
Thanks Ashley! They’re a lot of fun and I hope your toddler likes them =) Happy holidays!
How many roll ups does this recipe make?
Can you leave out the lemon or is it necessary?
Thanks!
It’s just there for flavor balance. You can leave it out. Enjoy!
I can’t wait to make these for my son!! He got a fruit roll-up in his halloween candy this year and I ate it. I was excited and thought I would just buy some more(we never buy them because I know how yucky they are) to replace it. But after eating it I was disgusted, went to the internet, found this blog post. I am so happy! 3 ingredients!! I’m going to try it with some fresh strawberries, and I also have a bag of frozen mixed berries I am letting thaw to try as well. Thank you! And thanks for the video!! I was confused because you didn’t mention what you put the fruit on when you were cutting it in your blog post, but the video cleared it all up!! THANK YOU!
silly me, read through the recipe card part step by step and it clearly says wax paper. I’m just silly!! needless to say, thanks again for sharing this recipe. I’m baking a mixed berry version right now! smells so yummy!!
That’s great Liz, I hope you and your son have fun making and eating these homemade rollups!
I found this recipe on Pinterest, and was subsequently introduced to your blog. The fruit roll up turned out delicious! Thanks for sharing!
Hi Amber, I’m so glad to hear it turned out well!
These look delicious! How long would they keep?
I wouldn’t go longer than a week. Enjoy!
Oh my gosh would my kids love these! Thanks for sharing!