Start with fresh fruit, ripe to overripe for best flavor. Green or unrippened fruit will produce bitter jerky, so avoid it at all costs. Cut out all the bruises, bad spots, pits, and seeds (but leave in the small seeds found in some berries), then cut the fruit into chunks. Place the chunks, skins and all into a blender and whip the fruit until it turns into a thick sauce. If you like, add a few spoonfuls of sugar to the fruit in the blender.
Line a cookie sheet or cake pan with wax paper, and pour the paste into it. Make sure the sauce covers the entire bottom of the pan to a depth of 1/4 inch or less. Place the pan in the oven, set the temperature to 140 and leave the door open an inch or two. Leave it that way until the fruit dries- about 4 hours. When it's done, it should peel easily away from wax paper. If it doesn't (it may be too sticky or moist), it isn't finished yet, so leave it in a while longer.
Once the sheet cools, pull the wax paper free, roll the whole thing into a tube, and cut it into pieces. Take these pieces and wrap them in plastic. They can now go anywhere that you go, be refrigerated or frozen for long storage, or be placed on the shelf without danger of spoilage for six months or so.
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