Strawberry Jalapeño Roll-Ups

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Recipe - Strawberry Jalapeño Roll-Ups

From the Weston Kitchen


Makes about (8) 1" rolls

  • 32 oz strawberries, quartered & leaves removed
  • ½ cup sugar (optional)
  • 1 small jalapeño


We essentially made strawberry jam, mixed in jalapeño, then dehydrated it. The result? Probably the best fruit "leather" you've ever had.

  1. Strain the strawberries with the Deluxe Electric Tomato Strainer. Place the strawberry puree into a pot and bring to a gentle boil. Pour in the sugar and stir 3-5 minutes, until thickened (yes, like jam).* Remove from heat.
  2. Chop the jalapeño finely. We recommend wearing gloves when handling peppers.
  3. Stir into the strawberry puree.
  4. Lay a sheet of parchment paper over a Dehydrator tray. Pour the strawberry liquid over the tray, starting in the center, until spread evenly across the tray. A spatula helps.
  5. Dehydrate at 145°F for 8 hours, or until the fruit leather is set all the way through.
  6. Use scissors to cut the leather into 1" strips (keep the parchment paper on them), then roll them up into pinwheels. Store in an airtight container for up to a week, or refrigerate and enjoy for a couple of months.
*Why make jam first? 
It's true - most fruit leather recipes are as simple as spreading pureed fruit across a dehydrator tray. We found that making a thicker, jam-like puree before dehydrating allowed us to make a thicker, stickier fruit leather (much more similar to store-bought). A thin spread makes truly leathery fruit leather - not nearly as pleasing a texture to snack on.

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