With many jars of jam put up, popsicles in the freezer, and tubs of strawberries offered and ignored on a group camping trip, it was time to put the little sweeties to good use, lest I feel guilty for wasting such a beautiful (and not free) bounty. I didn’t want to make more jam because that seemed redundant, and I didn’t want to simply freeze them because, honestly, frozen things languish in my freezer for years while I stare at them with increasing hatred in my eyes, knowing that one day they’ll be chucked in the trash and I’ll feel like a failure.
So…what to do with pounds of strawberries before they turn into an unrecognizable mush? Fruit leather! A quick Google turned up a variety of similar recipes, and as usual, I kind of sloshed them all together according to whimsy and proximity to ingredients. I love me the flavor combo of strawberries and basil, so I decided to go for broke and put some herb in there, despite the concern that crazy Hazel would notice and refuse to eat it.
First up, glorious, gorgeous fresh strawberries. How many of these went straight into my mouth rather into the bowl, we will never know:
I mean, really…could you resist this? None of that starchy white core here. I don’t care what anyone else says, Hoods are the most delectable strawberry of all time.
Next up I cooked the strawberries up with a random amount of water because some recipes didn’t tell how much to use, and some did as a proportion to the amount of strawberries, but I forgot to measure the berries. Very typical. Got the camera nice and steamy, hiding my shoddy photography skills.
And into the blender it goes. Careful not to let it explode sugary goo all over me. Note realistic drip of strawberry juice down the blender. Cooking is never clean in my kitchen. At least not when it’s done by me.
Add the basil last so it doesn’t get totally dismembered in there and give it a whirl in the blender and a good stir.
Into a 170 degree oven it goes, looking not unlike a pizza.
And, voila! Some amount of hours later, it comes out as fruit leather! Magic!
I’d like to be able to tell you how long this transformation took but the truth is, I’m not really sure. I put it in at about…2 pm, maybe? And it was in there all day. But our stove is kind of unnerving, and we didn’t want to die in our sleep, so we turned it off when we went to bed at about 11. By that point it was actually looking pretty good already, and by the next day it was basically done. One little part was a little sticky so I cut off the done parts and put the other bits back in and it was done in about 2 hours. So somewhere between 9 and 11 hours, roughly.
Overall, this was a total success. I luuuuurve it. I can definitely identify the basil flavor in it, it tastes way more pure and real than store-bought fruit leathers, and it has a great crunchy texture going for it. I thought it’d be kind of a fruit roll-up, but it’s really more a fruit jerky, which makes sense. And best of all, crazy picky weirdo kid loves it too. I have no idea if I actually saved any money over the store-bought stuff, but it was easy enough, and I know exactly what it is made out of, as opposed to the innocent sounding but potentially misleading “organic natural strawberry flavor” that is in the one we normally buy.
Next up: who wants to stay inside and made homemade laundry soap on the first beautiful sunny day in weeks? I do, I do!