Glazes for tarts or fruit (untested)

This recipe is written in ballpoint pen in Grammy's handwriting. It is dated 1971 and attributed to "Norfolk".

This is one of the treasure trove recipe cards. It contains three glaze recipes. The recipes included are:

• Apricot or red-jelly glaze [a great way to use preserves that you may have in your pantry] 
• Fruit juice glaze
• Syrup glaze

Although the title says the glazes are for tarts, the text indicates that they can also be used for glazing fruit. I'm certain they are versatile in their uses and could probably be applied to other foods as well.

Ingredients for apricot or red-jelly glaze:

• 1 cup strained apricot jam, strawberry jam or raspberry jelly
• 2 -4 tablespoons of fruit juice OR water

Instructions for apricot or red-jelly glaze:

1. Melt jam or jelly with fruit juice or water
2. Cook, stirring, 2-3 minutes
3. Paint on top of fruit [or pastry] while hot

Ingredients for fruit juice glaze:

• 1 tablespoon corn starch
• 3/4 cup fruit juice
• 1 teaspoon lemon juice

Instructions for fruit juice glaze:

1. In a small saucepan, blend corn starch and fruit juice
2. Cook, stirring, until smooth and thickened
3. Add lemon juice

Ingredients for syrup glaze:

• 1/2 cup sugar
• 1/4 cup water
• unsweetened cream

Instructions for syrup glaze:

1. In a small saucepan, boil sugar and water together until it reaches 232°F
2. Pour hot over berries or fruit [or tart]
3. Serve at once with unsweetened cream