Spiced Grapes

Ingredients

• full-ripe grapes
• sugar
• cloves
• allspice
• mace
• cinnamon

Instructions

1. Wash and drain sound full-ripe grapes, pick from the stems, then pop out the grapes singly from the hulls. Save the hulls and juice.
2. Put the pulp and seeds over the fire, cook until soft, strain through a colander to remove the seed.
3. Then add the pulp to the hulls and juice, put all over the fire, with equal weight of sugar, and spices to taste — cloves, alspice, mace and cinnamon, all pounded small but not powdered, are the author's choice.
4. Cook until thick, take care not to burn, put into glasses like jelly, and serve with any sort of meat, or as a sweet.
5. Wild grapes washed, picked from stems, stewed and passed through a colander furnish a pulp that is worth sugar, spices and so on. Cook as directed for vineyard grapes.
6. By leaving out the most part of spices, and putting in vinegar, a cupful to the quart of syrup, the result is a very piquant jelly, or more properly, fruit cheese.