* 225g (8 oz) apricot jam
* 1-2x15ml spoons (1-2 tablespoons) water
* 1 x 15ml spoon (1 tablespoon) lemon juice

1. Warm jam with water and rub it through a nylon or fine wire sieve.
2. Return to saucepan, add lemon juice and bring just to boiling point.
3. Add more boiling water if very thick. (It should be quite sticky while hot). Use hot as a glaze finish for pastry or sponge flans or to prepare cakes for icing.