strawberry fruit roll ups
  • 1 pound(s) strawberries, hulled
  • 3/4 cup(s) granulated sugar
  • 1 tablespoon(s) (1/2 squeezed lemon) freshly squeezed lemon juice


  1. Cut strawberries in half or quarters, depending on size, and mash roughly with a potato masher in a large bowl. You should have about 2 cups mashed berries. Stir in sugar and lemon juice and let sit at room temperature for 30 minutes to break down berries slightly. Stir once or twice while they sit to dissolve sugar.
  2. Pour strawberries and their natural syrup into a blender and blend for 1 minute, until a smooth purée forms. Pour into a high-sided pan or Dutch oven (wider is better, to help liquid evaporate evenly) and bring to a low boil over medium heat.
  3. Cook for 20 to 25 minutes, stirring often. Visual cues are your best friend when you’re cooking fruit: liquid will foam, then clarify as bubbles slow and purée thickens. At final stage, purée will be consistently thick and almost opaque, and it will “mound” slightly instead of immediately seeping back when pushed across bottom of pan with a spatula.
  4. Preheat oven to 175 degrees F. Line 2 rimmed baking sheets with parchment paper or Silpat liners.
  5. Divide cooked fruit between baking sheets and use an offset or silicone spatula to spread evenly into as thin and wide a rectangle as possible. Jam should be no more than 1/8 inch thick but still as evenly opaque as you can manage; thinner, more translucent spots will harden into brittle.
  6. Heat in oven for 5 to 6 hours, or until fruit feels slightly tacky but no longer sticky. Timing will depend on humidity level; a rainy day makes for a longer set.
  7. Transfer parchment or Silpats to wire racks and cool completely then transfer fruit leather to sheets of waxed paper large enough to leave overhang on all sides. Use kitchen shears to cut fruit leather from each pan into 6 (5 by 5-inch) squares. Fold extra waxed paper over edges before rolling so they won’t fuse.
  8. Store Roll-Ups at room temperature in an airtight container for up to a week.