Using a high-speed blender or food processor, blend the berries until you have a smooth, thick liquid.
Using a thin-mesh strainer or other kind of seive (or food mill), separate the leftover seeds by running the thick liquid through the strainer.
Place the thick fruity liquid back in the blender and add honey to sweeten it. Add sweetener slowly and taste to see if it’s as sweet enough for you.
Pour about 1 cup of liquid onto a non-stick surface on top of dehydrator tray, or cookie sheet (if you’re using an oven).
Tilt the tray to spread the fruit liquid around until it is about 1/8 inch or so in thickness. Make it the thickness that you prefer. It does shrink in thickness as it dries.
Place the fruit into the dehydrator for about 10 hours at about 105°F/40°C or a bit higher if you prefer to speed up the process. If you’re using an oven, try to set the temperature below 140°F/60°C.
When finished, peel the fruit leather from the surface and store sealed at room temperature. I roll the fruit leather strips in wax paper; it’s the reverse of what you see in the photos (one sheet of wax paper, the same length as the fruit leather strip; lay the fruit leather on the wax paper and then roll the wax paper so that it rolls up and covers the fruit leather).