Instructions:
- Hull and roughly chop the strawberries. Place them into a blender along with the sugar and lemon juice. Blend until the mixture is completely smooth.
- Pour the strawberry puree into a medium saucepan. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent scorching.
- Reduce the heat to low and continue cooking for 25–35 minutes, stirring often. The mixture must thicken considerably and reduce in volume by about one-third, resembling a thick jam. Remove from heat.
- If using gelatin: quickly whisk in the gelatin powder until it is fully dissolved into the hot puree.
- Preheat your oven to the lowest possible setting (ideally 170°F / 75°C). Line a 10x15 inch baking sheet with a silicone baking mat or parchment paper.
- Pour the fruit mixture onto the prepared sheet. Using an offset spatula, spread the mixture into a very thin, even layer across the entire surface, aiming for about 1/8 inch (3mm) thickness.
- Place the tray in the low oven. Prop the oven door open slightly to allow moisture to escape. Bake for 4–6 hours until the sheet is dry, no longer sticky to the touch, and leathery.
- Remove from the oven and allow the fruit leather to cool completely. Carefully peel the slab off the mat or paper.
- Cut the slab into strips approximately 1.5 inches wide. Lightly dust a clean surface with powdered sugar or cornstarch, then roll each strip up tightly. Wrap individually for storage.