Strawberry leather

Serves: 20

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Total Time: 495

Prep Time: 15

Cook Time: 480

• 750 gram(s) strawberries, hulled and roughly chopped
• juice of 1 lemon
• about 100g fruit sugar or cane sugar

Method

1. In a stainless-steel or enamel pan, which won't react with the acid fruit juice, combine the strawberries, lemon juice and sugar. Heat slowly together until the juice starts to run, then simmer for 5 minutes.
2. Allow to cool a little before puréeing the mixture until smooth, passing it through a sieve if you want to remove the tiny strawberry pips. That's definitely optional.
3. Heat the oven to 140?C (120°C fan oven) gas mark 1. Line a shallow baking tray, approximately 30cm x 20cm, with kitchen foil, baking parchment or a reusable silicone liner, and pour in the strawberry purée. Bake for about 5 hours, or until the surface is no longer sticky, just a little tacky. Check progress as it dries because, in many ovens, low heats are not easy to regulate. It will not hurt if the drying process is prolonged.
4. Allow the strawberry leather to cool before cutting it into lengths with scissors. Then roll each piece into a cylinder shape, which can be cut again into short lengths like sweets. Wrap and store in an airtight container. Kept dry, it should store well for several months... but is much too moreish to put that to the test.
5. Fruit leathers are an ideal job for the cool oven of an Aga. The drying process intensifies flavours, so you could experiment with less-extravagant recipes, using mixtures of apple with strawberries, raspberries or currants. Recipe by Shona Crawford Poole

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