Making Apple Leather "Apple Jerky" (No Added Sugar)
This is a treat that will take away your guilt of a sweet tooth.
Apple Leather " Apple Jerky" (No Added Sugar)
A 2-ingredient, zero-waste fruit leather that’s naturally sweet, kid-approved, and perfect for lunchboxes. You only need apples and a splash of water—no sugar, no additives.
Serves:
15–20% dried leather by weight
(Example: 1 kg apples ≈ 200 g leather (2.2 lb ≈ 7 oz))
Time to Prepare:
45 minutes cooking, 20 min of blending
Time to cook or cure:
12–16 hours at 60 °C / 140 °F (start checking at 12 h; thickness and juiciness vary)
Skill
Cooking, drying
Serves:
15–20% dried leather by weight
(Example: 1 kg apples ≈ 200 g leather (2.2 lb ≈ 7 oz))
Time to Prepare:
45 minutes cooking, 20 min of blending
Time to cook or cure:
12–16 hours at 60 °C / 140 °F (start checking at 12 h; thickness and juiciness vary)
Skills:
Cooking, drying
Ingredients & Tools
Ingredients
- Apples, cored and cut into even chunks, skins on
Use any amount. Expect 15–20% dried yield by weight.
Reference: 1 kg apples → ~200 g leather (2.2 lb → ~0.44 lb).
- Water, just enough to cover the bottom of the pot (about 30–60 ml / 2–4 Tbsp per kg of apples; add more only if your apples are very dry)
- Optional (for color/brightness, not sweetness): 1–2 tsp lemon juice per kg / 2 lb apples
Tools
- Cutting board
- knife & apple corer
- large pot
- long wooden spoon
- high-speed blender; dehydrator
- baking/parchment paper or dehydrator sheets
- spatula
- airtight jars or containers.
Useful guidelines
Pro Tips
- Even thickness = even drying. Use an offset spatula and circle from the center out.
- Don’t scorch. A thin “bottom of water” prevents burning without diluting flavor.
- Batch planning. Use the yield rule: dried leather ≈ 15–20% of fresh apple weight.
- Too sticky? Dry longer or dust the surface lightly with parchment before rolling.
- Too brittle? You spread too thin or overdried. Mist lightly, rest 10–15 minutes, and roll.
Flavor Variations (No Sugar Added)
- Cinnamon Apple: ½–1 tsp ground cinnamon per kg (2 lb) puree.
- Vanilla Apple: ½ tsp vanilla extract per kg (2 lb).
- Apple-Pear: 50/50 apples and pears cooked together.
- Apple-Berry Swirl: Marble in a few spoonfuls of thick berry puree before drying.
Zero-Waste Ideas
- Cores/peels: Start a jar of apple scrap vinegar or simmer into a light “apple tea.”
- Trims: Blend into smoothies or fold into porridge.
Directions
Simply follow these steps in order to make (fill in titel):
- Prep the apples
Core and roughly chop into even pieces. Keep the skins on for fiber and color. - Cook down
Add apples to a deep pot with enough water to just film the bottom (30–60 ml / 2–4 Tbsp per kg).
Cook over medium heat, stirring often to prevent scorching, until the apples are fully soft and collapsing (timing varies by variety and juiciness). - Blend silky-smooth
Ladle the hot apples into a high-speed blender in batches. Add a splash of water only as needed to get the blades moving (1–2 Tbsp per batch). Blend until completely smooth—no flecks or lumps. (Optional: blend in lemon juice.) - Spread
Line dehydrator trays with parchment or use solid dehydrator sheets. Pour the puree and spread to an even thickness of 3–4 mm (⅛–3⁄16 in). Thin edges dry faster; keep edges as thick as the center. - Dehydrate
Dry at 60 °C / 140 °F for 12–16 hours. Start checking at 12 hours. Your puree was thick? It may need closer to 14 hours. If you go longer (e.g., 18 hours), it’ll be firmer but still usable. - Test for doneness
The leather should be dry to the touch, flexible, and not tacky, with no wet spots. It should peel cleanly from the paper. - Cool, roll & store
Let cool completely. Peel away from parchment, place on a fresh sheet, roll, and slice into strips. Store in an airtight container. For best quality, keep in a cool, dark place.
Oven Method (Alternative)
- Line rimmed sheet pans with parchment or silicone mats. Spread puree 3–4 mm thick.
- Set oven to its lowest temperature (ideally 60–70 °C / 140–160 °F; use convection if available). Prop the door slightly ajar with a wooden spoon to let moisture escape.
- Dry 4–8 hours+, rotating pans halfway. Start checking at 4 hours. Doneness cues are the same: dry, pliable, not sticky.
Storage
Storage & Shelf Life
- Room temperature: Up to 1 month in an airtight container away from heat/sun.
- Refrigerator: Up to 6 months.
- Freezer: Up to 1 year+; best texture when wrapped and sealed to avoid frost.
Frequently asked questions
Do I need to peel the apples?
No—keep the skins for nutrients, color, and fiber. Blend until perfectly smooth.
Which apples are best?
Any! Tart cooking apples yield a bright, zippy leather; sweet eating apples are candy-like. Juicier apples may need less added water; drier/tarter ones need a splash more.
How thick should I spread the puree?
Aim for 3–4 mm (⅛–3⁄16 in) evenly. Thicker = longer dry time; thinner can crack.
Why did mine crack?
Usually from spreading too thin or overdrying. Next time, spread thicker and start checking earlier. For this batch, lightly mist, rest, then roll.
It’s still sticky after 14 hours—help!
Keep drying in 30–60 minute increments. Humidity, puree thickness, and apple juiciness affect time.
Can I sweeten it?
It’s designed as no-added-sugar. If you want a sweeter taste without sugar, blend in extra sweet apples or a ripe pear/banana.
How long does it keep?
For best quality: 1 month in the pantry, 6 months refrigerated, and up to a year in the freezer when fully dried and well sealed.
How many rolls will I get?
From 1 kg apples (~200 g leather) you’ll typically cut 10–16 strips, depending on tray size and strip width.
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