Pick over grapes, removing stems and spoiled fruit. Place in preserving kettle and mash well. Cover 30 minutes. Pour into a jelly bag (1 from a yard square of fine white cheesecloth will do), and allow to drip until all juice has come through. Do not squeeze or jelly will become cloudy. Measure fruit juice. For every 4 cups add 4 cups sugar, 1 teaspoon ground cloves, 2 teaspoons powdered cinnamon, 1 teaspoon nutmeg and boil for about 20 minutes or until 220 degrees by the jelly thermometer.

Another test is to put a small amount on a saucer in the refrigerator. If it becomes thick, the jelly is ready. Pour into jelly glasses, cool, cover with melted paraffin and seal.