Puree washed and hulled strawberries in a blender and measure out six cups of puree.
Prepare calcium water according to package instructions, add four teaspoons of calcium water to the berry puree and mix well.
Transfer the fruit mixture to a heavy-bottomed saucepan and bring to a simmer over medium heat.
Meanwhile, with a clean blender, add 2 cups of white grape juice concentrate and turn on low speed.
Slowly add the powdered pectin and mix well for about two minutes.
Prepare dehydrator trays to have at the ready. These next steps move quickly!
Once the berry puree has been brought to a simmer, keep the heat on, add grape juice concentrate mixture, and stir for a full minute.
Remove from heat and ladle mixture onto the dehydrator trays.
Carefully place trays in the dehydrator.
Dehydrate on low (110-115 degrees) for about 14 hours. Depending on the thickness, this will vary. Keep in mind that the texture of dehydrated foods change after they have cooled, so when checking your fruit leather for doneness, always let the leather cool completely first.
Cut cooled fruit leather into strips (or cute shapes using a cookie cutter), and roll up using parchment paper.
Store in an airtight container at room temperature.