Strawberry plants produce attractive fruit with fine flavor. Strawberries have a very high vitamin C content and are versatile as a dessert food. Most cultivars of strawberries are well suited to freezing and processing, as well as for fresh use. Many people enjoy eating fresh-picked fruit. Strawberries are also excellent for jams, jellies, and pies. Freshly sliced and sugared strawberries are excellent when served chilled either alone or over shortcake or ice cream. In addition, strawberries contain many antioxidants, which have anti-cancer properties.
1 pound fresh strawberries, halved
1/4 cup water
2 tablespoons granulated sugar
2 tablespoons honey
Preheat oven to 170 degrees and line a baking sheet with parchment paper or a Silpat sheet, set aside. Place strawberries and water in a medium saucepan. Bring to a boil and cook for 3-4 minutes until berries being to soften. Puree berries using an immersion blender or food processor. Return puree to the saucepan, stir in sugar and honey. Cook for an additional 10 minutes or until thick and syrupy. Pour the hot fruit mixture onto the prepared pan and spread out into an even layer. Place in the oven to dry for 3 hours. Turn off the oven and allow to sit overnight to dry completely. Cut into 1-inch strips with a pizza cutter and peel away from paper or Silpat sheet. Roll up strips and store in an airtight container for up to 4 weeks.