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Party Treat That Makes You A Rock Star


I’m not talking about those processed, cut-out rolls of food coloring and sugar. I’m talking about the easy peasy homemade ones! Master this, and you will be a pro in no time. Your kids and friends will think you are a superhero for actually making something so delicious and good for them.

I’m going to show you how to make berries puree jerky. That doesn’t mean you only have to make fruit jerky with the fruits I choose. You get to make these out of anything you want, that’s the fun part! Get creative, and use the fruits your family likes best!


Since the fruit is being concentrated down, it is a healthy choice to choose organic. You don’t want a fruit jerky filled with pesticides.
As far as honey goes, the amount you use will depend on your taste buds and the fruit you choose. Since I prefer strawberry, cranberry and rhubarb, I used the whole 4 Tbsp of honey. Usually, I only add 2 Tbsp if I use sweeter fruit. The lemon juice will give any fruit flavor a pop! If your fruit is not watery, then you should add a few tablespoons just so the pan doesn’t burn.


There are many different recipes for making fruit jerky out there, but when I tried them, most would turn out too thin. We like the fruit jerky nice and chewy at my house, so I found a way that works every time! By cooking the fruit down you are concentrating the flavor and taking out some water. The honey gives it that nice soft chew for little mouths.


PREP TIME : 30 min
COOK TIME : 8 hr
TOTAL TIME : 8 hr 30 min


  1. 2 cups rhubarb
  2. 1 cup strawberry or cranberry
  3. 2-4 Tbsp honey
  4. 1 Tbsp lemon juice
  5. 2-4 Tbsp of water (as needed)


  1. Measure and cut 3 cups of fruit total (your choice). Fresh or defrosted frozen fruit is great.
  2. Add the fruit, honey, lemon juice, and water (if needed) to your pan. Cover with a lid. Cook on low until the fruit is released in juices and combined together. Let it cook down until thickened.
  3. Allow the fruit to cool. Add the cooked fruit to your blender and blend until very smooth.
  4. Spread the thick puree onto a dehydrator sheet lined with Silpat or parchment paper (14″ x 14″). It should be spread on thick. Use a spatula to get a nice even surface (important, so it dries evenly!).
  5. Dehydrate at 58 °C. Takes 8-11 hours depending on method, thickness and fruit of your fruit jerky.
  6. Carefully peel fruit jerky off sheet and cut into 12 strips. Roll in parchment paper strips and seal the end with a staple (an easy and simple way to keep it together, as tape does not stick to parchment paper).

Tags: Recipe


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