Measure out frozen Wild Blueberries and allow them to thaw for 1-2 hours (that will make blending easier).
Place Wild Blueberries in a high-speed blender along with the chopped apple and honey and process until smooth, scraping sides as needed.
Pour mixture into a medium saucepan and cook over medium heat for 13 minutes, stirring occasionally at first, then constantly when mixture begins to really bubble. Set aside.
Preheat oven to 170 degrees (or close, depending on how low your oven will go) and line a rimmed baking sheet with a silicone baking mat (such as a Silpat).
Pour mixture onto baking mat and spread with a spatula. The mixture will probably be within an inch or so from the edges of the baking sheet (it should be thin but you should not be able to see the mat through the puree). Holding sheet on either end, tap the pan on the counter several times to distribute the mixture evenly across the mat and remove any air bubbles.
Place baking sheet in the oven and set timer for two hours. After two hours, check the leather, then continue to check on it every 15-20 minutes until it’s done. Your leather is done when it’s slightly dry to the touch and doesn’t come off on your fingers (the edges may be done first—see pointers above).
Cut leather into strips with a pizza cutter and roll, or place strips onto parchment paper cut to size, and roll.