A jam or jelly glaze is brushed on fruit to make it glisten and keep it moist. Make redcurrant jelly glaze to spread on red fruit; for other fruit, use apricot jam. A glaze can also give a protective coating to pastry, ensuring the filling does not seep in and make the pastry soggy.

1. Melt the jam or jelly with the water or other liquid in a small saucepan, stirring occasionally with a wooden spoon.
2. Work jam glaze through a sieve. I Return to the pan and melt again over low heat.
3. “If using a jelly it will not need to be sieved.”