Spiced Muscadines

5 pounds Muscadine grapes
3 pounds sugar
1 pint cider vinegar
1 Tablespoon allspice (optional)
1 Tablespoon cinnamon (optional)
1 Tablespoon cloves (optional)

1. Separate the grape pulp from the hulls, saving both.
2. Add a small amount of water as needed to grape pulp and cook until broken.
3. Add Just enough water to barely cover hulls and cook until tender.
4. Put the grape pulp through a strainer to remove seeds.
5. Mix the hulls with the fruit.  Add the sugar and cook slowly.  Stir often to prevent scorching. 
6. Season with cider vinegar and spices.  Cook until thick.
7. Pour into hot sterile jars and seal.