For this you need over-ripe very sweet grapes.
Stem 10 lb.
of white or black grapes.
Squeeze them out in a cloth, wringing it to get the juice, if you haven't got a special press.
Boil this juice until it is reduced by half, after having skimmed the froth off it.
Peel and quarter 6 lb.
of pears, and add also if possible 2 lb.
of quinces which you have also peeled and quartered.
Put all this fruit together into the thickened grape juice and let it boil uncovered until all the fruit is transparent, but as whole as possible.
Pour into jars, and leave to cool and set for 48 hours before sealing.