2 1/2 qt. concord grapes
1 c. water
4 c. sugar
1 c. orange pulp
2 c. seedless raisins
2 c. drained, crushed pineapple
1 1/2 c. broken walnuts meats

Wash and drain the grapes, then slip from the skins and cook the skins with the water for 15 minutes. Cook the grape pulp WITH NO WATER for 10 minutes, the press through a sieve to strain out seeds. Combine the pulp and skins, add the sugar, orange pulp, raisins, and pineapple and cook over moderate heat for 45 minutes stirring frequently. Skim if necessary, add the nuts and pour into sterilized jars and seal. (6 pints).