• In a large pot, combine the juice and sugar. Heat gently until the sugar begins to dissolve.
• Slowly whisk in the sifted flour. Be sure the flour is well-blended to prevent lumping. If lumps appear, carefully pour grape mixture through a strainer, discarding any lumps. Return grape mixture to pot.
• Bring mixture to a gentle boil, stirring constantly.
• When the mixture begins to thicken, remove pot from the heat. Allow to cool to lukewarm.
• When the mixture begins to thicken, remove pot from the heat. Allow to cool to lukewarm.
• Place parchment paper on 2 baking sheets. Dividing the mixture in half, spread it to a thickness of 1/8 inch using an off-set spatula, or the back of a large spoon. Allow about an inch or more of the edge parchment paper to show or else you’ll have trouble hanging it to dry or peeling the paper away from the fruit leather later on. (Special note: this is a messy procedure, so spread extra parchment paper around the table to collect any drips.)
• Allow to set for 24 hours.
• Hang the fruit sheet(s) on a clothesline to dry – about a day or two. If drying indoors, place parchment or newspaper on the floor – just in case!
• When the fruit sheet is dry, carefully peel away the parchment paper and discard.
• Sprinkle and spread cornstarch on the fruit leather to prevent it from sticking.

To Serve:

• Cut fruit leather into strips or squares. Wrap the leather around a piece of walnut – or any other kind of nut, and enjoy! Eating it plain is great, too.

To Store:

• Place cut pieces in a plastic bag, or cover tightly in plastic wrap, and store in the refrigerator.