Flexible recipe for any fruit you wish to make into a spreadable jelly/preserve. Adapted from Carol Alt’s Raw 50. This is very simple, but I added it because I didn’t see any other preserve recipes here and it is great for PB & J sandwiches or for breakfast or anything else you would normally use jelly for.
2 cup fruit of choice
1 tablespoon agave nectar, optional
Process the fruit (I used strawberries) in a food processor for about 3 minutes or until completly smooth. Make sure to remove any seeds if you are using anything like apricots that has a pit. This is great for any type of berry like blueberries or raspberries. Spread thinly onto a Teflex dehydrator sheet and dehydrate at 115 degrees for about 10 hours or until you get a fruit leather. (Hint: You could stop and tear into strips at this point and have fruit roll-ups!)
When it is fully dehydrated, submurge in water and allow it to re-hydrate for about an hour. Drain well, then back into the processor. Add in the agave at this point if you desire to sweeten a bit. Process until smooth, transfer to a glass jar, and refridgerate for at least 30 minutes. This just helps it firm up some and makes it a bit more spreadable. Enjoy on raw breads, crackers, or whatever else you can come up with.