Spiced Grapes

Stem, wash and pulp grapes and stew the pulp gently until it can be rubbed through a fine colander which will hold the seeds. Measure the pulp. For every five pints of this and the juice allow a pint of cider vinegar, four pounds of brown sugar, three tablespoons of ground cinnamon, and two of ground cloves. Put these with the grape pulp and juice, turn into a preserving kettle and stew slowly until very thick. Keep in jelly glasses or jars with closely fitting tops.