Drain the liquid from the cans of fruit. Do not rinse.

Add the fruit and honey to a blender and blend until smooth.

Line your dehydrator trays with parchment paper or a silicon fruit leather mat. Do not use wax paper.

Spread the blended fruit onto the trays in an even layer. Remember, the fruit thickness will shrink once it’s dehydrated. I like to spread a layer that’s about ⅛ of an inch thick. Lightly tap the tray on the counter once to get some of the air bubbles out.

Dehydrate at 135°F for 5-8 hours. The exact time will vary depending on your dehydrator and how thick you spread the fruit. Check it after about 4 hours and rotate the trays as needed to make sure everything is dehydrating evenly.

When the fruit leather is done, it should still be slightly tacky, but not really sticky. When you touch it, nothing should stick to your hands. It should also be bendable. Once done, let the fruit leather come to room temperature before rolling and storing.

If using silicone mats, remove the mats and place the fruit leather on a piece of parchment paper before cutting. With the parchment paper on the bottom, roll the fruit leather into a log. Using a sharp knife or clean kitchen shears, cut the fruit log into roughly 2-inch wide pieces.

Store in an airtight container at room temperature. These should keep well for a couple of weeks, but I think they’re best if consumed within 7 days.