Best Apricot Glaze
450g/1lb/2 cups apricot jam (jelly)
4 tbsp water
1 Gently heat the jam and water in a pan, stirring occasionally, until melted. Boil hard for 1 minute, then strain through a sieve, rubbing through as much fruit as possible.
2 Pour the glaze into a clean, hot jar, then seal and cool. Store in the refrigerator for up to two months. You only need 3–4 tbsp apricot glaze for a 23cm/9in cake, so this quantity will glaze six to seven cakes.