Homemade 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. Today’s homemade version is a cross between a fruit rollup and a fruit leather, and it only requires three ingredients! Let me show you how to do it.
How to Make Fruit Roll Ups:
First you want to puree some strawberries in a food processor or blender until smooth:
Pour that mixture into a saucepan and stir in some sugar and lemon juice.
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:
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 fruit rollups:
Strawberry Fruit Roll Ups Tips:
- 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.
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.
143 Comments on “Homemade Strawberry Fruit Roll Ups”
It is too soggy what could I do?
You just need to cook it longer to dry it out. You can still save it! It needs to be dry to the touch
I’m learning to use my new electric dehydrator. I used frozen strawberries, thawed and partially drained, and didn’t cook them. Lemon juice and a little honey. Dried at 135 degrees on parchment for about 8 hours. Awesome.
I have also been using maple syrup for sweetener in fruit rollups (apple, pumpkin, banana-apple, pumpkin with pie spices). One family member can’t eat table sugar (sucrose).
if I didn’t cook it on the stove but put it in the oven would it fail?
Can you use any type of fruit with these? Also is the sugar necessary or can you leave it out?
I love fruit and all sorts of recipes
Can this be made without the sugar?
Thank you for posting this! I followed roughly the same instructions with frozen raspberries but it took a lot longer on the stovetop (which makes sense) and they are drying in the oven now! 🙂
Could honey be substituted for sugar, or possibly could sweetener be eliminated?
Have you ever used a dehydrater or do you know how long it would take?
3 hours in a 170 oven is far too long! After about 15-20 minutes they were completely burnt!
Did you bake this at 170 Celsius instead of Gahrenheit? I think it’s physically impossible for this to burn after 15-20 minutes in a 170F oven.
Can you use other fruit for these? I have some cherries and blueberries in my fridge.
Thanks!
Yes, other fruits work! They might have different cook times, but you’re just baking until dehydrated and dry to the touch. Peach is another one of my favs.
Found this on Pinterest – making them now and they smell amazing! I’m wondering if you can use frozen fruit instead of fresh? I know my kids are going to want these all the time and fresh fruit isn’t always in season.
Yes, definitely!
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??