top of page

Apricot Fruit Roll-Ups


Pit apricots while saving the seeds to plant later.

Pit enough to fill a large 12 quart cooking pot.

Add 4 cups of water to the pot.

Lightly cook the apricots until they are very soft. About 1 hour or so.

Let cool and puree with a stick blender or food processor the fruit until smooth.

I ended up with 28 cups of Apricot Puree.

I added 12 cups of sugar.

Juice of 5 limes.

The sugar content is to your taste, add enough to not make you pucker too much. They are tart!

Line your dehydrator with parchment paper, each tray holds about 2 cups of puree at 1/4” thick. Make sure the puree is pretty thin so it doesn't take too long to dehydrate.

Dehydrate for 8-12 hours or so until dried to a light tackiness.

Remove and cut into strips.

Eat the apricot fruit roll ups immediately or save for the winter months. To preserve, vacuum seal them in a food saver bag to keep the air out. We will be eating these in hunting camp this year!


bottom of page