Grape Butter - cooking recipe

Ingredients

5 lb. grape pulp and ground hulls
2 1/2 lb. sugar
2 1/2 tsp. ground cinnamon
2 tsp. ground mace
2 drops clove oil

Preparation

Wash and crush grapes.
Separate hulls and pulp.
Heat pulp with juice and put through a colander to remove seeds; grind hulls in a food chopper using fine blade.
Combine deseeded pulp, juice and hulls.
Cook until hulls are tender.
Add sugar and spices. Cook very slowly, stirring repeatedly until the mixture is very thick and has a jelly-like consistency.
Pack in hot, sterilized jars and seal.
Yield:
about 8 pints.