You don’t need a dehydrator for this recipe. The lowest temperature on your oven will work just as well. If you’re tempted to up the temperature as this could result in burnt fruit and that wouldn’t be good. Burnt fruit tastes really bad! You can experiment with thickness and find your preference. If you want it thicker and chewier than spread your jammy mixture around 1cm thick. If you want it thin and tough like jerky like me then spread your mixture around 0.5cm thick.

I’ll be posting several variations of these fruit roll ups in time for summer. Such as orange, tropical fruits and mixed berry. If you enjoy them as much as me then keep an eye out for things to come!

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Strawberry Fruit Roll-Up Recipe

Strawberry Fruit Roll Ups

Fruit roll ups are a great way to feel like you're eating sweets without actually eating gummy bears. They're great snacks whatever your age and make great lunchbox additions.
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Dessert, Snack
Cuisine American, British
Servings 5
Calories 27 kcal


  • 450 g fresh strawberries
  • 1 tsp lemon juice
  • 1 tsp sweetener optional


  • Blend strawberries with lemon juice and optional sweetener. If your blender is as small as mine you may want to do this in two lots. Make sure there are no more lumps. If you want to strain the seeds, do so now.
    450 g fresh strawberries, 1 tsp lemon juice, 1 tsp sweetener
  • Transfer blended strawberries to a saucepan and heat on high stirring constantly, you don't want any to stick to the bottom of the pan or round the sides as these bits will over cook. once your your strawberries have thickened to the point where they are jammy and can be pushed aside to reveal the bottom of the pan for a few seconds you can take them off the heat.
  • Line a baking tray with baking paper and spread your jam thinly and evenly over the paper referringĀ  to thickness guides above, if your jam is so thin you can see through to the paper then it will be too thin.
  • Bake on 70Ā°C or as low as your oven will go for 3-4 hours. When it is done you should be able to touch it without it feeling excessively sticky.
  • Remove from the oven and cut into strips with scissors, leave about an inch of paper either end of your strips and roll up like shown in the photo.


Store in an airtight container.