If you have a cherry tree and wonder what to do with all those cherries, try making some into fruit leather.
With just cherries, water and sugar (adjusted to your liking) you can extend the life of your cherries by making these delicious fruit roll ups.
CHERRY FRUIT LEATHER RECIPE (HOMEMADE FRUIT ROLL UPS)
As a kid I remember once or twice I had a store bought fruit roll up. They were thick and fruity and so yummy!Then when my kids were little (15-20 years ago), the only option I could find was fruit by the foot, which seems to be candy masquerading as fruit.
Somewhere along the line we lost the fruit aspect of a fruit roll up.
I have noticed lately there are some more healthy options.
But nothing beats making it from fresh fruit.
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INGREDIENTS NEEDED FOR HOMEMADE CHERRY ROLLUPS
You only need 3 ingredients to make cherry fruit leather.And you can even swap the sugar for honey if you prefer a more natural sweetener.
- cherries
- water
- sugar
For this recipe, I like using fresh cherries. You want a sweet cherry, I have used Bing and Rainier varieties.
A few years ago when the harvest was overly plentiful, I didn't have time to dry them all before they would go bad.
So I pitted the cherries and froze them and then made the leather later. It seemed to work ok, but fresh turns out better.
Do not use sour cherries (pie cherries) for this recipe.
WHY MAKE YOUR OWN FRUIT ROLL UPS?
Besides being delicious there are several reasons you might consider making your own fruit roll ups.- No preservatives
- Real fruit flavor
- Great for preserving a cherry harvest
- Customizable sweetness
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HELPFUL KITCHEN TOOLS
Below are some of the tools I rely on when making fruit roll ups.
- blender
- dehydrator Mine is the Nesco brand and I've used it for a decade
- additional trays
- fruit roll trays
- ladle
- cherry pitter
- parchment paper
I have had my dehydrator since 2011. I remember it was a big purchase for our family and I spent a lot of time researching to find the best option I could for the price range.
There are so many more options now.
But I do know that my Nesco is still going strong and I use it for weeks at a time, multiple times each year to help me preserve our harvests.
Below are some more foods I dry in my food dehydrator:
- apple slices (I dry these EVERY year!!)
- jerky (both sliced meat and pressed hamburger varieties)
- cherries (whole, but pitted)
- peach slices
- parsley
- other flavors of fruit leather
HOW TO MAKE HOMEMADE CHERRY FRUIT LEATHER
When I make fruit leather, it's usually because I have a lot of fruit I need to preserve. So I make big batches.This year our tree was fruitful, but not as overwhelming as it has been in years past.
I ended up making 8 batches. I started in the evening after dinner. Put them in the dehydrator and let them dry overnight.
In the morning, I'd check them. And once dry, I'd peel them off the sheets and wrap them in parchment.
Then start the whole process over again that evening.
To begin, you need to wash and then pit the cherries.
I recommend using a cherry pitter. Mine was passed down to me.
I really like this one because it stays put. I like that I can use one hand to slam the plunger and the other hand to keep the cherries moving through.
And I'm not trying to hold the tool in place. The clamp does that.
One thing to be cautious about is to make sure the clamp will fit on your counter or table.
My table has a 4 inch side, and my counters have a big lip along the edge.
So, luckily I have a pull out cutting board that I can clamp it to. Otherwise, it would not work for me.
Helpful tip: Wear plastic gloves while pitting the cherries. Otherwise, your hands will end up stained. Yes, I know from experience. Also, the juice splatters and also stains. I wear an old apron to save my clothes.
Once you have 10 cups of cherries, it's time to cook them down.
Place them in a big pot and add 1/3 cup of water.
Bring to a boil and let it simmer for 10 minutes, or until the cherries have softened.
Using a ladle, scoop the cherries into a blender. I don't add all the juices, since it barely fits in my blender.
Blend until smooth.
Pour back into the pot, add 2/3 cup sugar and mix.
Bring to a boil and simmer for 10 minutes.
While the cherry puree is boiling, prepare the fruit rollup sheets. Spray each sheet lightly with cooking spray. This will help the fruit leather peel off easily when dried.
With a slotted spoon, skim the foam from the top of the cherry mixture.
Scoop two ladles of cherry puree onto each fruit tray.
Spread out evenly with the back of a spoon.
Stack up the trays, place the lid on top and turn to 135 degrees. Plug in and let it dry for 12-14 hours.
I like to set it outside. It does put off a little bit of heat, so placing it outside helps with not heating up the house.
At the 12 hour mark, check on your leather. If it is sticky to the touch, it is not done yet.
It might be just slightly tacky, when it is done, but shouldn't leave any residue on your finger.
I usually let it go about 14 hours.
The drying time will depend on how thick you spread your fruit.
Remove the fruit leather from the tray.
Place it on a piece of parchment paper.
Roll up the parchment into tight log.
Cut the log into 2 or 3 pieces with a pair of clean scissors.
Store the fruit roll-ups in an airtight container at room temperature for up to a month, in the fridge for up to 6 months, or in the freezer for up to a year.
Tip: Remove fruit and roll while still warm for ease. Allow to cool completely before storing in airtight container.
MORE CHERRY RECIPES
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