Name: Spicy Fruit Leather
Ingredients: Pulp remains from 1 batch Hot Pepper Jelly; Sugar to taste

A spicy and slightly sweet fruit leather made from the extra pulp from Hot Pepper Jelly.

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Put the residual pulp through the applesauce mill a few cups at a time.
If the pulp is too dry to run through the mill easily, add a small amount of apple juice. This is only if the pulp is too dry and starts gumming up the mill. It will be drier than standard freshly milled applesauce.
Once you’ve milled the pulp, give it a taste. If you find the jalapeno apple sauce too sour you can add sugar at this point in the recipe. The max amount is about 1/2 cup per liter, unless your apples were very tart.
Next prepare for dehydrating. Line the trays of your dehydrator for fruit leather. I used parchment paper to line my dehydrator trays. You can also use cling wrap, or specially designed fruit leather trays.
Place about 2 cups of the sieved pulp on each rectangular dehydrator tray. Spread it evenly with a spatula. Smooth out any rough areas, and make the outside edges slightly thicker than the middle.
Dry at 125F in your dehydrator for 6-8 hours, or until the leather is flexible and no longer sticks or is sticky.