Yield: 2 cups
|1 cup||Jam, apricot|
Combine jam, sugar and water in a heavy saucepan. Mix well, bring to a boil, then simmer until clear.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel, : San Francisco, CA
Pastry Chef: Jim Dodge