Jelly Sauce

2 tsp. corn starch or arrowroot 1 c. boiling water 1/2 c. jelly or jam
Juice of 1/2 lemon

Cook the corn starch or arrowroot diluted with cold water, in the boiling water for 5 minutes.
Add the jelly or jam, beaten smooth, and let simmer for 3 or 4 minutes.
Add sugar, if needed, and the lemon juice. Strain and serve.