1. Wash the grapes, drain and pull from the stems. Squeeze the pulp from the skins into a kettle, reserving the skins.
2. Cook the pulp slowly until soft, or about ten minutes. Put through a sieve to remove the seeds.
3. Return the pulp to the kettle, add the orange rind and water and cook ten minutes, stirring frequently with a wooden spoon. Add the skins and heat to boiling. Add the sugar and spices and cook over low heat, stirring frequently, until thick.
4. Pour into hot sterile jars and seal at once.