2 1/2 quarts Concorde grapes
1 cup water
4 cups sugar
1 cup orange pulp
2 cups seedless raisins
2 cups drained, crushed, canned pineapple
1 1/2 cups broken walnut pieces

Wash and drain the grapes, then slip from the skins and cook the skins with water for 15 minutes. Cook the grape pulp 10 minutes without water, and then press through sieve to strain out seeds. Combine the two mixtures, 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 turn into small, sterilized jars in seal. Makes about six pints.