1 peck wild grapes Whole cloves 1/4 cup each
1 quart vinegar Stick cinnamon
6 pounds sugar
Put first four ingredients into a preserving kettle, heat slowly to the boiling-point, and cook until grapes are soft. Strain through a double thickness of cheese-cloth or a jelly bag, and boil liquid twenty minutes; then add sugar heated, and boil five minutes. Turn into glasses.