In a small saucepan combine grape jam or jelly, corn syrup, and water. Cook and stir over medium-low heat until mixture is hot and jam or jelly melts. Do not boil. (If melted jam mixture isnt smooth after heating, beat with a wire whisk or rotary beater until combined.) Serve warm. Cover and refrigerate remaining syrup for up to 1 week. Makes 1-3/4 cups.