Whisk the jam with 100 mls boiling water until smooth.
Strain through a fine sieve to remove any lumos. Stir in the liqueur, if using.
ALCOHOL: We only add alcohol to our syrup by request as it is not suitable for children or some adults and religons. Syrup really is the secret to keeping a cake moist for many days. It can be kept in the fridge after use. (counteau is another alcohol that can be used)
APPLICATION: We apply syrup to a baked cake or cupcake after the cake has been sliced, we apply quite liberally with a pastry brush. However, we have also applied with a spray bottle and a juice bottle with holes in the top when we do multiple cakes (this is to stop bacteria from the pastry brush building up and transferring from cake to cake).
Dear Cake Lovers, we are currently renovating our kitchen and will not be taking any cake orders until further notice. Classes will continue to run as usual. Please email us at firstname.lastname@example.org for a list of our recommended cake decorators during this time.