Are those grapes in your fridge past their prime? Mine were and it is not the first time they have been neglected I am sorry to say. This is especially discouraging, since I pay extra for the organic grapes. I have been looking for a way to save them from an untimely end in the compost pile and this jam turned out to be a great solution. The inspiration came from a recipe by Martha Stewart, their site called it a relish - it more closely resembles a chutney for me. Call it what you will, I am very appreciative of this discovery and have found good uses for it in yogurt, topping off toast and cream cheese and a crostini version with goat cheese.

Grape and Blueberry Jam

By Inspired by the Seasons

2 c grapes, green or red, I used red
1 c fresh blueberries
1 T grated fresh ginger
2 T white balsamic vinegar
2-3 sprigs of fresh thyme
1/4 c sugar
1/4 tsp salt

Place all ingredients except salt in a medium saucepan. Bring to a boil and then turn down to a simmer, stirring occasionally. Check after 20 minutes and monitor more closely until the fruit cooks down. This took an additional 15 minutes for mine. Take off heat and remove thyme sprigs. Add in salt. Let cool to room temperature and transfer to a lidded glass container. Store in the refrigerator for up to a week.