Homemade Blackcurrant Fruit Leather
A natural treat for kids and adults! In my family, blackcurrant pastila (and other kinds) is eaten with more pleasure than fresh berries or, for example, jam. You can dry it longer to make it drier. For kids, a softer version works best.
Updated : 03 March, 2026
Easy
About 30 min.
Ingredients
400 grams
Black currant
200 grams
Sugar
20 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make blackcurrant pastila? Prepare fresh or thawed blackcurrants. Fresh berries should be sorted and rinsed under running water first.
Step 2
Transfer the blackcurrants to a heavy-bottomed pot and add just a little water - only enough to prevent the berries from scorching at the very beginning.
Step 3
Cook the blackcurrants over low heat for about 5 minutes, until the berries begin to burst. Then remove the pot from the heat.
Step 4
Blend the berries into a purée with an immersion blender. Make sure the blender head (with the blades) is fully submerged in the purée to avoid hot splashes. If you like, strain the purée through a fine-mesh sieve so the finished pastila won’t have seeds.
Step 5
Add granulated sugar and mix.
Step 6
Simmer the mixture over low heat for about 30 minutes, stirring occasionally so it doesn’t burn.
Step 7
The cooking time may vary, but in the end the purée should become thicker and more stretchy.
Step 8
Line a baking sheet with parchment paper and pour the hot purée into the center. Spread it into a layer no thicker than 3 mm - this is important! Dry in the oven at 140-175°F (60-80°C) for about 3-4 hours.
Step 9
If your oven’s lowest setting starts at 265-300°F (130-150°C), set it to the minimum temperature and keep the door slightly ajar. In that case, you’ll need an oven thermometer.
Step 10
The finished pastila will turn matte. Cut the sheet into portion strips and roll into tubes, or cut into small squares - whichever is easier to eat.
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