Active Time

　　1 hr

　　Total Time

　　8 hr (includes cooling)

　　

Ingredients

Makes 8 to 10 (snack) servings

　　1 1/2 lb strawberries, halved (4 1/2 cups)

　　3/4 cup sugar

　　

Equipment:

17- by 12-inch nonstick bakeware liner such as a Silpat; a large offset spatula

　　

Step 1

Purée strawberries with sugar in a blender until smooth, then strain through a fine-mesh sieve into a large heavy saucepan.

　　

Step 2

Bring purée to a boil, then simmer over medium-low heat, stirring occasionally (more frequently toward end), until thick enough to mound slightly and reduced to 1 to 11/4 cups, 45 minutes to 1 hour.

　　

Step 3

Preheat oven to 200°F with rack in middle. Line a large baking sheet with nonstick liner.

　　

Step 4

Pour hot purée onto liner and spread thinly (as evenly as possible) into a 15- by 10-inch rectangle using spatula. Dry purée in oven until it feels drier (it shouldn't stick to your fingers) but is still slightly tacky, 2 to 3 hours.

　　

Step 5

Cool on liner on a rack until completely dry, at least 3 hours and up to 24.

　　

Step 6

Place a sheet of parchment paper over leather, then peel leather off liner and roll up in parchment.

　　Cooks' note:

　　Strawberry leather keeps in a sealed bag at room temperature 1 month.