In a small stainless steel saucepan, melt 350 g/12 ozs apricot jam with the juice of ¼ lemon and 1–2 tablesp. water, enough to make a glaze that can be poured. Push the hot jam through a nylon sieve and store in a sterilised airtight jar. Reheat the glaze to melt it before using. The quantities given make a generous 300 ml/½ pint glaze.