YIELD: ENOUGH TO COVER 1 (9-INCH) CHEESECAKE
8 ounces apricot jam
2 tablespoons water
1. Combine the apricot jam and water in a small saucepan over medium heat. Cook for 2 to 3 minutes, until the jam begins to loosen. Remove from the heat.
2. Using a mesh strainer to filter out any larger pieces of the apricot, transfer the mixture into a small bowl. Cover and refrigerate.
