Spiced Grapes

• 4 (3-inch) sticks cinnamon
• 1 (1.12-ounce) box whole cloves
• 1 teaspoon ground mace
• 8 pounds Concord grapes
• 3 cups cider vinegar
• 8 cups sugar

1. Combine cinnamon, cloves, and mace; tie loosely in a cheesecloth bag. Set aside.
2. Remove skins from grapes, reserving skins and pulp. Place pulp in a stainless steel stock pot; cook over medium-low heat, stirring frequently, until pulp is tender. Press through a sieve; discard seeds. Set pulp aside.
3. Combine spice bag, vinegar, and sugar in stockpot, stirring well; bring to a boil. Add reserved grape skins and pulp; return to a boil, stirring frequently. Reduce heat; simmer, stirring frequently, 1 hour or until mixture thickens. Remove spice bag; discard.
4. Quickly ladle mixture into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling water bath 10 minutes.

cinnamon, whole cloves, ground mace, grapes, cider vinegar, sugar

Taken from www.myrecipes.com/recipe/spiced-grapes (may not work)