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Ingredients
- 5 lb. grapes
- 2 1/2 lb. sugar
- 1 c. vinegar
- 2 oz. ground cinnamon
- 1 1/2 oz. cloves
Method
- Weigh and pulp grapes.
- Heat pulp over low heat until soft, then run through a colander to remove seeds.
- Add 1 cup water to each quart of hulls and cook slowly until tender.
- Combine pulp and hulls, add sugar, ground cinnamon, cloves and vinegar.
- Boil over low heat 1 hour.
- Pour into sterilized jars and process pints at simmering for 20 minutes in hot water bath.
- This is delicious with any kind of meat.
