2) In a saucepan, combine the Concord grapes pulp, seedless grapes and water.
3) Cook until the grapes are softened, then pass through a sieve or food mill.
4) Stir in the applesauce, bring to a boil, stirring frequently.
5) Stir in the sugar and lemon rind, simmer over a low heat until thick and jelly-like.
6) Ladle the 2 1/2 pints marmalade into hot sterilized glasses or jars and seal immediately.
7) Use the Amber Grape Marmalade as required.