This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
To each two quarts of grapes add two quarts of chopped apples, and a pound of seeded and chopped raisins, one pound of sugar and one cupful of lemon juice. Put all together in a preserving kettle and add a bag containing a tablespoonful each of allspice and cloves, a half ounce of ginger and stick cinnamon. Simmer slowly, and when about the consistency of a thick pureÍ, season with a heaping teaspoonful of salt, and add some paprika or pepper. If preferred, vinegar may be used instead of the lemon juice, and if you wish it more tart, add a cupful of vinegar besides the lemon juice.