4 cups black (wine) grape, de-seeded
4 cups sugar*

*The amount of sugar varies, depending on one's tastes

Remove seeds from grape by passing them through a vegetable strainer.

Cook the de-seeded grape until it is reduced -- the pulp should be so thick that it almost looks like a solid. Timing varies.

Put in glass jars and seal at once.

Photo: Mary Melfi.

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