Pickled Grapes

4 pounds seedless grapes

1 1/2 cups white wine vinegar

3 cups sugar

1/2 teaspoon mace

1/2 teaspoon ginger

1/2 teaspoon cinnamon

1/2 teaspoon cardamom seed

1/2 teaspoon sweet basil

 -  wash and dry grapes, remove from stems (cut in
    half if desired)

-  put remaining tiems into pan, bring to boil and
   boil 6 minutes.

-  add grapes and cook 3 minutes until fruit is not
   quite tender.

-  pack in hot, sterilized jars, making sure liquid

   covers fruit (although fruit takes a while to
   settle,  just try to  make amounts of liquid in 
   each jar is even).

           -   seal. let stand for 3 days before using. makes 6 pints