1combine jar of apricot jam into medium size sauce pan. Add apple juice, vinegar, brown sugar, and water. Mix very well. Heat until brown sugar melts. At this point you may strain to remove apricot pulp. but not required. Mix cornstarch with a little water to dissolve. Add to hot mixture and stir over medium heat until mixture thickens. and the milky color of the cornstarch is gone. Bast meat last 30-45 min. before meat is done.
Works wonderful on pork roasts, chicken, ribs,ham. etc.