Yield : Makes about ½ pint
Ingredients
- 13oz apricot jelly
- Juice of ½ lemon or 2 tablespoons water
Directions
Melt the apricot jelly in a small stainless steel saucepan with 1-2 tablespoons lemon juice or water. Push the hot jelly through a nylon strainer and store in a sterilized airtight jar. Warm and stir the glaze before use if necessary.
© 2005 Darina Allen Kearney and Rosemary Kearney
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