4 c. Concord grapes
2 1/2 tbsp. quick cooking tapioca
1 1/4 c. sugar
1/4 tsp. salt
1/8 tsp. ground clove
1/2 tsp. lemon rind
1 tbsp. lemon juice
1 tbsp. butter
Pastry for two-crust pie

1. Stem, wash and drain grapes.

2. Squeeze out pulp (inside of grape) and place into medium saucepan. Reserve the skins in a separate bowl.

3. Bring pulp to a gentle boil, immediately turn down heat to medium or medium low. Cook slow, stirring often, until the "round" grape centers fall apart when stirred. (Takes approximately 10 minutes).

4. Put pulp through a mesh strainer or sieve, to remove seeds. Be sure to mash out all the juice and pulp. Strain into the same bowl that the reserved grape skins are in.