300 g of strawberries; 150 g of sugar
Strawberry candy (Fruit Leather)
Mix berries with sugar, heat up until sugar dissolves. Process in a blender until smooth. Pour onto a baking paper sheet (or a silicone sheet, as here) evenly. Cook at 70°C with convection for 10-12 hours. Place dried sheet of candied jam on baking paper, roll into a tube, cut crosswise into 4 parts, tie each part with a string. Keep in a glass jar in dark place. Use as a filling for sweet pastries in winter.