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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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