I've been asked to make some chutney/jam with some underripe green grapes in my friend's garden. They can't be left to ripen as we don't have enough sunshine/heat here so they never reach full maturity (the birds also make a meal of them). Can I use these with extra sugar to make a chutney or will they be too sour? Are there any other preserves I can make with them?
bon appetit
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