Rose Hip Fruit Leather

Makes 30 rolls

Fruit Leather always reminds me of chewy sweets and is the perfect thing to take out on a long walk as a snack. Rose hips are high in vitamin C and were often collected during times of famine to increase peoples intake of vitamins and minerals. Flavour-wise I always describe this fruit as tasting somewhere between tomatoes and peaches – it sounds odd but once you try one it makes sense.

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300g cooking apples, peeled and cored (cut them as you like, diced, quartered)

300g Rosehips, chopped in half and seeds removed

500g jam sugar


Put the apples in a large pan and cook on a medium heat for 10 minutes, until it starts to mush down slightly, add the sugar and Rose Hips and cook for a further 5 minutes.

Put the whole lot in a blender and blitz until a smooth consistency is reached

Boil this mixture until it starts to caramelise (usually around 30 minutes on medium heat).

Once you’ve reached this stage, pour this mixture in to two large non-stick dishes that are lined with baking parchment (at least 30x20cms, it’s good to be spread thin so put in even more separate dishes if you have small ones – a thick spread in the tray will take forever to dry) and place in your oven on 100C. Leave the door of the oven slightly ajar and allow all of the liquid to evaporate from the mixture, I leave for 4 hours and then check how it feels – it should peel out of the tray easily and shouldn’t feel wet or overly sticky, if it is I leave it in another hour and try again (depending on how much liquid was in the initial ingredients this can take up to 10 hours).

You should now be able to peel your fruit leather off your tray and can eat it straight away, or roll it up in the baking paper and store in the fridge or an air tight jar. This is amazing preservation and should store for at least 1 yr in your jar.

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