Spiced Concord Grape Butter
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
3 lbs Concord grapes
1/2 cp cider vinegar
3 cps sugar
1 1/2 tsp powdered cinnamon
3/4 tsp powdered cloves
1/4 tsp salt
1 - Wash grapes; drain; press out of skins, saving skins and pulp.
2 - Cook pulp, covered, in agate or enamel kettle until soft, about 10 minutes.
3 - Stir frequently with wooden or enamel spoon.
4 - Rub cooked pulp through sieve to remove seeds.
5 - Heat vinegar, sugar, spices, and salt together innkettle, add skins and sieved pulp.
6 - Cook over low heat, boiling gently about 20 minutes, and stirring constantly, though slowly.
7 - When juice thickens to jamlike consistency, pour into hot sterile glass jars; seal at once.
Makes 2 pints