Combine cinnamon, cloves, and mace; tie loosely in a cheesecloth bag. Set aside.
Remove skins from grapes, reserving skins and pulp. Place pulp in a stainless steel stock pot; cook over medium-low heat, stirring frequently, until pulp is tender. Press through a sieve; discard seeds. Set pulp aside.
Combine spice bag, vinegar, and sugar in stockpot, stirring well; bring to a boil. Add reserved grape skins and pulp; return to a boil, stirring frequently. Reduce heat; simmer, stirring frequently, 1 hour or until mixture thickens. Remove spice bag; discard.
Quickly ladle mixture into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling water bath 10 minutes.