After digging through my old recipe cards (no, I didn't really keep it but hope springs eternal . . .)
About a pound of fruit - strawberries maintain a fairly good red color - a little pomegranate juice helps; apricots keeps a brilliant yellow orange shade, peaches go sort of brownish and I never could keep a pretty yellow shade with them, so I added cranberry juice (the real stuff) to make it sort of pinkish. Raspberries and blackberries made a good mix as I recall, and I think I used purple grape juice to help the color. I never tried blueberries but I don't see why they wouldn't work. You can use frozen fruit . . . make sure you peel the apricots and peaches, of course.
About two tablespoonfuls of honey (I guess you could use sugar, too, but honey seemed to keep things flexible)
A squeeze of lemon to brighten the flavor
Puree the fruit (thaw if frozen) in an food processor, then add the honey and lemon. When it is smooth, pour it into a double boiler and simmer until it is thick and a bit goopy (you could use a saucepan, but after a bad experience with scorching I decided the double boiler was safer for me).
Line a jelly roll pan (or cookie sheet) with parchment paper or cling wrap and smear the goop on it to a thickness you like - my son preferred his thinner (like fruit leather) but I suppose you could go an eighth of an inch without any problem. Try to keep it as even as you can, because it will dry more easily.
Put it in the oven at the lowest temp you can get. If you can't get it below 200, open the door periodically. It should take between 3 and 4 hours to dry - you want it slightly tacky to the touch, not sticky.
If it dries too much, you have fruit chips - hard to chew but if you cut it up in small pieces it makes great "sucking" candy.
Take out the pan and use a sharp knife or a pizza cutter (or scissors) to cut it into strips or whatever. Keep the parchment paper on them to avoid sticking. I made rolls (at the time, they didn't make the long strips, just those cigar sized rolls) with the paper serving as the wrapper and then rolled each into a bit of cling wrap for portability. Store in a closed container in the fridge - remember, they are perishable.
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