Spiced Grape Butter

Wash and rinse half-pint jars (with self sealing lids) keep them hot. Prepare the lids as the manufacturer directs.

Wash the grapes. Stem and discard any imperfect or unripe grapes.

Put the grapes, sugar and spices in a preserving kettle and heat to boiling. Reduce the heat and simmer 25 to 30 minutes, stirring occasionally.

Press the grapes through sieve or food mill.

Return the puree to the kettle and boil about 1 minute or until thick, stirring constantly.

Remove from the heat and ladle the butter into hot jars to within 1/4-inch of each top.

Wipe the tops and thread of jars with a damp cloth. Put on the lids and screw bands as the manufacturer directs.

Process in boiling water for 10 minutes.

* Water bath directions: A large saucepan, Dutch oven or other kettle works great. If you have a cake or other rack that will fit in the bottom, and if the pan is deep enough to hold water to cover the jars on the rack and still has room to boil.

Depending on the height of the rack, this would require a pan 7-8 inches deep. Put the rack in the bottom of the pan, pour in enough water to almost half full and heat to boiling. At the same time heat more water in a tea kettle or other pan. gently lower the filled and sealed jars onto the rack, then pour boiling water, enough to cover. Heat to boiling, then cover and begin timing as the recipe directs.