Wild grapes. Sugar. Apples.

Pick the wild grapes after the frost has ripened them. Stem, mash, and mix them with an equal quantity of stewed and mashed apples. Press the mixture through a fruit press, add half as much sugar as there is pulp and cook until thick, being careful that it does not burn.

Turn into stone jars and cover.

Another Method: Boil skins of five pounds of grapes until tender. Cook pulps until soft, then strain; add the skins, three pounds of sugar, two teaspoonfuls of powdered cloves, two teaspoonfuls of powdered allspice, one-half teaspoonful of powdered cinnamon, one-half teaspoonful of powdered ginger and one pint of vinegar and boil until thick.