1. Take a large pan, add apricot jam, lemon juice and water and allow the mixture to slowly come to boil.
2. Lower the heat to simmer 5 minutes.
3. Using a sieve, strain the mixture. Transfer back to the pan and continue to boil gently for 5 more minutes.
4. Remove from heat and allow to cool.
5. Transfer to a screw-top jar and store till used.
6. Use for glazing tarts or for holding almond paste onto cakes.