Gelatin Free Apricot Fruit Leather
Fruit leather from the store is almost always made with added pectin, corn syrup, or gelatin-based stabilizers that can be hard to track down on a label. This homemade version skips all of that entirely — the only things going into the blender are fresh apricots, honey, lemon juice, and a pinch of ginger if you like a little warmth. The apricots do all the heavy lifting here, providing enough natural pectin and sugar to set into a beautifully pliable, chewy sheet without any additives at all. Spreading the puree thin and drying it low and slow in the oven is the real trick, coaxing out a deep amber color and that satisfying matte finish that peels cleanly off the mat. The result is intensely fruity, lightly floral, and just sweet enough — the kind of snack that tastes like summer concentrated into a single strip. Cut into portions and roll them up for lunchboxes, road trips, or an afternoon treat that genuinely feels like something special.
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Learn more →Ingredients
8 servings
- 2 lb fresh apricots, halved and pitted
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- ¼ tsp ground ginger (optional)
Instructions
- 1
Preheat the oven to 170°F (77°C). Line an 18x13-inch rimmed baking sheet with a silicone baking mat. If using parchment paper, lightly coat it with a thin film of coconut oil to prevent sticking.
- 2
Combine the apricot halves, honey, lemon juice, and ground ginger (if using) in a blender or food processor. Blend on high until completely smooth, about 1 minute, scraping down the sides once. The puree should be pourable and free of any fibrous chunks.
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