BEAT egg and milk in medium saucepan with wire whisk until well blended. Stir in sugar and tapioca. Let stand 5 min.
BRING to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla. Pour into medium bowl. Place plastic wrap directly on surface of pudding.
REFRIGERATE 1 hour or until cooled. (Pudding thickens as it cools.) Gently stir in whipped topping. Add jam; stir slightly to swirl.
