1 cup apricot jam
3 Tbsp water
• In a small saucepan heat the jam and water until melted.
• Pour through a sieve, pressing through with a wooden spoon.
• Warm up glaze before use.
Apricot glaze is used for fruit coating, cake filling, tart shell glazing, and as an adhesive to stick marzipan or fondant to the cake’s surface.