This is a great way to use up ripe strawberries that are too ugly to eat. You can opt not to use the sugar or go light for a tart treat. Add more sugar (maybe 1/4 cup) if tart is not your thing.
- 1 lb fresh strawberries
- 1/2 lemon, juiced
- 2 tbsp sugar (optional)
Remove leaves and stems from the strawberries. Put them in a blender with the lemon juice. Puree until completely smooth. Strain into a pot.
Heat the puree over medium-low heat and let simmer for 45 minutes, stirring occasionally as it foams and bubbles. Taste and add sugar as needed. Halfway through, preheat the oven to 200º.
Line a baking sheet with parchment paper or baking mat. Spread the strawberry mixture to form a rectangle. Don't spread it too thin or it will become crisp, not pliable.
Bake for 2 hours, and then turn off the oven and let the mixture cook in the residual heat for another 2 hours or longer. Do not open the oven door.
Let cool before slicing and serving.