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.