Okay, I admit it! Last night I cried “Uncle!” and went to bed at 9:30 after *only* decanting four gallons of grape juice into the freezer. I just did not have the energy to go on. Tom said he’d finish up, and he also said he’d use the residual grape pulp to make fruit leather.
If you are the parent of a small-ish child, you know the ubiquity of “fruit snacks,” plastic packaged bits of carrageenan and maybe (maybe) 5% REAL fruit juice. I pack my kid’s lunch every day, all organic, all home-grown, all whole foods, and yet I can’t stop her from snacking on her friend Olivia’s “Froot Snacks”. But Hah! Revenge is sweet. And so is this grape leather.
Basically, any kind of fruit pulp (ground in a blender) that’s dried in the oven overnight will result in leather. Some of the naturally drier/stringier/less sweet fruits like apples or peaches may need a bit of presweetening first to appeal to the young palate; we do add some spices to the apple leather we make. Tom looked at all our food preservation books, but he used the how-to’s from this site to make the leather.