1. Preheat oven to lowest setting available; 175-200°F/80-90°C degrees.
  2. Line jelly roll pans (they have an edging around the outside) with parchment paper (can lightly grease paper to help with removal of leather) or baking liner.
  3. Place berries in blender and puree until smooth. Blend in sweetener and flavouring, taste and adjust if required.
  4. Spread mixture evenly in pan(s) only 1/4″ to 1/8″ thick (1/4-1/2 cm) leaving a 1/2″ (1.5cm) edge. Edges can be slightly thicker than middle as they dry out quicker.
  5. Place in convection oven for 3-5 hours, regular oven 6-7 hours *. Rotate half way through.  Fruit should be baked until leather is no longer sticky to touch or does not pull off onto your finger when tested.
  6. Transfer to cooling rack for 3+ hours or overnight. Starting with long side, roll then slice into strips using knife or scissors and store in an airtight container in a cool dry place to be enjoyed or frozen.

Note: Each of these recipes bake for different lengths of time depending upon fruit and oven variations. As you can telll, the recipes are very flexible and can easily and should be altered to taste. If you are lucky enough to access a dehydrator, follow instructions for time and temperature requirements and place onto parchment paper or plastic wrap for rolling and cutting. I like to make more than one batch at a time when I have the oven runnning too!