*STRAWBERRY FRUIT ROLL-UP*

Fruit roll-ups. Fruit smash. Fruit leather. Whatever you call it, it’s fun! Just puree and dry strawberries.... it’s easy with little sugar, no preservatives, and a yummy taste. I couldn’t believe that I could actually make these at home. Kids absolutely love this.

1 1/2 lb (4 1/2 cups) strawberries, cut in half
2/3 cup sugar

Purée strawberries and sugar in a blender until smooth, then strain through a fine-mesh sieve into a large heavy saucepan.
Place the saucepan over medium-high heat, and bring the purée to a boil.
Then simmer over medium-low heat, stirring occasionally until thick.
The puree will have reduced to about 1 to 1 ¼ cups in about 45 minutes to 1 hour. It will also be darker in color.
Preheat oven to 200° F with rack in middle.
Line a large baking sheet with nonstick liner like a silpat or parchment paper. (I used two cookie sheets)
Pour hot purée on prepared baking sheet and spread thinly, and as evenly as possible with a spatula into a 15- by 10-inch rectangle.
Dry the cooked purée in oven until it feels drier (it shouldn’t stick to your fingers) about 2 ½ to 3 hours.
Cool for at least 3 hours and up to 24.
Cut into strips and roll up with parchment.
The fruit roll-ups will keep in a sealed bag at room temperature for 1 month, if you don’t eat it all before then.