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Spiced Grapes (Pulp the grapes putting)

Pulp the grapes, putting the skins into separate kettles, adding a little water to the skins. Let the skins simmer on the back of the stove. Put the pulps over the fire and let them cook until seeds can be separated from the pulps, then press them through a colander. Add the skins to the pulps after seeds are removed. For seven pounds of fruit add three and a half of sugar (light brown), one pint of vinegar (not too strong), two ounces of stick cinnamon and one ounce of whole cloves. Tie the spices in a muslin bag before putting them into the fruit. Let the mixture cook slowly uncovered until the juice becomes a thick syrup. Put into jars or glasses.