Apricot mustard

1 c  SWEET 'N' HOT MUSTARD
    1/2 c  Apricot jam
    3/4 c  Dry mustard
 
  Mix together in a bowl. Transfer to a jar with a tight-fitting lid. Age in
  a cool dark place for 2 to 8 weeks, then refrigerate.
  
  An exotic mustard that's great with stout cheeses.
  
  Makes 2 tb per "serving"
  
  Recipe by Helene Sawyer in "Gourmet Mustards" ISBN# 0-914667-07-6 Published
  by Culinary Arts Ltd..
  
  Posted on GEnie Food & Wine RT Oct 11, 1992 by J.ZIOLA [Jeanne] Jeanne in
  Jersey - J.ZIOLA on GEnie - CBTN00C on *P*
  
  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, GT Cookbook echo moderator at net/node 004/005