Remember as a kid, peeking into your lunch box and having a fruit roll-up inside. How everyone wanted them? My husband still loves them to this day actually! The problem is, now I can read the labels and we know a lot more about those ingredients. So, here’s a better alternative with the same great taste! No dehydrator needed!
Puree strawberries with sugar in a blender until smooth, then strain through a fine-mesh sieve into a large heavy saucepan.
Bring puree to a boil, then simmer over mdium-low heat, stirring occasionally )more frequent towards the end), until thick enough to mound slightly and reduced to 1 to 1 1/4 cups, 45 minutes to 1 hour.
Preheat oven to 200 F with rack in the middle. Line a large baking sheet with a nonstick liner.
Pour hot puree onto liner and spread thinly, (as evenly as possible) into a 15- by 10-inch rectangle using a spatula. Dry puree in oven until it feels drier (it shouldn’t stick to your fingers) but is still slightly tacky, 2 1/2 to 3 hours.
Cool on liner on a rack until completely dry, at least 3 hours and up to 24.
Place a sheet of parchment paper over leather, then peel leather off liner and roll up in parchment.
Will keep in a sealed bag at room temperature for 1 month and stored in the refrigerator for up to 3 months.