2tablespoonsmaple syrupYou can double the syrup if you want it more sweet, but I hardly think it's necessary.
Tiny pinch of salt
1dash of lemon juice optional
Instructions
Put the blueberries, pinch of salt and maple syrup in a 3 qt or similar sized saucepot and bring to a simmer. Turn the heat to medium-low and cook until the pan is nearly dry, and only a small amount of liquid remains, about 30-45 minutes.
Transfer the blueberries to a blender and puree until very smooth, adding the dash of lemon juice, then pour onto a cookie sheet lined with a silicone baking mat. You can also spread the mixture onto a lightly oiled sheet of parchment paper.
Drying in an oven
Preheat the oven to 170 F and dry for 3-4 hours or until the fruit leather is dry, but still pliable. Make sure to keep an eye on it so it doesn't get too brittle.
Drying in a dehydrator
Dehydrate the leather on the fruit setting, or roughly 135 F for 6-8 hours, flipping it halfway through when the sheet can be lifted up in one pieces.
When the leather is done it should hold its shape, but still be pliable. Peel it off the mat or parchment, cut it into squares or strips and put in a container with a tight fitting lid and refrigerate. It will keep for a very long time in the fridge.
Storing
Some people store this at room temperature. I don't recommend this as it can mold if it isn't completely dried.
Notes
Using a mix of fruit
You can substitute different proportions of your favorite fruits here, but I only add smaller amounts of fruit with small seeds like raspberries.