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Spiced Pickled Grapes

Weigh out seven pounds of grapes and slip the pulps from the skins. Put the pulp over the fire in a white-lined saucepan and let simmer until softened, then pass through a sieve fine enough to keep back the seeds. Add this sifted pulp to the skins with four pounds of sugar, one pint of vinegar, one nutmeg, grated, one tablespoonful and a half ground cinnamon, and a scant tablespoonful of ground cloves. Let the whole simmer very gently for two hours. Store as canned fruit.