10 lbs. apples. 1/2 teaspoonful powdered ginger. 7 lbs. grapes. 4 lbs. (8 cups) sugar. 1/2 teaspoonful powdered mace. 1 quart (4 cups) water. 1 teaspoonful powdered cinnamon. 1/2 teaspoonful powdered cloves.
Stem the grapes. Core and pare the apples and put them with the grapes and water into a saucepan. Boil until soft, strain through a sieve or press through a fruit press, add the sugar which has been heated and the spices. Cook and stir until thick.
Pour into jars and seal.
4 lbs. grapes. Sugar. 14 apples.
Boil the grapes and sliced apples until tender, then drain over night. In the morning measure, and to each cupful of juice allow one cupful of sugar.
Boil the juice for twenty minutes, then add the heated sugar and boil for fifteen minutes.
Pour into glasses and seal.