Spiced Grapes

weigh or measure the fruit after it is pulped and seeded and to

Wash, stem, and pulp the grapes and seed them. You can do this before they are cooked (a tedious process) or you may cook them gently and rub through a fine colander to remove the seeds. In either case, weigh or measure the fruit after it is pulped and seeded and to five pounds or five pints allow two and a half pounds of granulated sugar and a half pint of vinegar. Put these with the pulp and juice over the fire, add two ounces of whole cloves and the same quantity of stick cinnamon, broken into small pieces.
Boil for half an pour, or until the mixture is very thick. It should be of such a consistency that the juice is absorbed and does not run. Put the fruit into jelly glasses while it is still very hot and cover and close as you would jelly, with rounds of tissue paper or paraffin and metal tops. These finishing touches cannot be given, of course, until the jelly is solid and firm.