In a 10- to 12-inch frying pan, combine jam, vinegar, mustard seed, and ginger.
Stirring often, bring mixture to a boil over high heat. Continue boiling, stirring often, until reduced to 2 cups, about 8 minutes.
Let the apricot chutney cool, then serve. Or pour into a jar, cover airtight, and chill.
Nutritional analysis per tablespoon.