Grape Catsup

From 1922:

Take 5 lb. of ripe grapes, 2 ½ lb. sugar, 1 pint vinegar, 1 teaspoonful each cinnamon, cloves, allspice, and pepper, ½ teaspoonful salt. Boil the grapes in enough water to prevent burning, strain through a colander, add the other ingredients, and boil until a little thickened. Bottle, cork and seal.