Grape Butter

Directions

1. 1
   Wash and crush grapes.
2. 2
   Separate hulls and pulp.
3. 3
   Heat pulp with juice and put through a colander to remove seeds; grind hulls in a food chopper using fine blade.
4. 4
   Combine deseeded pulp, juice and hulls.
5. 5
   Cook until hulls are tender.
6. 6
   Add sugar and spices. Cook very slowly, stirring repeatedly until the mixture is very thick and has a jelly-like consistency.
7. 7
   Pack in hot, sterilized jars and seal.
8. 8
   Yield:
9. 9
   about 8 pints.