Apricot Nappage

• 100 g apricot jam (minimum)
• 50 ml water (to every 100 g

Melt the jam in a small saucepan - it will diminish in quantity by the time is it sieved, so heat more than you need. Sieve the jam into a small, clean pan to remove pieces of fruit. Add water and heat, stirring continuously. Bring to a full rolling boil and remove from the heat. Cool slightly and use as required, as a glaze or a coating under icing.