Clear Pectin Glaze
I created this simple clear glaze to be used on berry or fruit tarts, which makes them shine and sparkle like jewels. The addition of a little pectin allows the glaze to set up when chilled.
Ingredients
- SIMPLE SYRUP WITH PECTIN: 1 - 1 SYRUP
- 200 grams water 3/4 cup + 1 Tablespoon
- 200 grams sugar 1 cup
- 10 grams powdered pectin 1 Tablespoon
- - Ball RealFruit or Sure-Jell Low or No-Sugar Needed Pectin
- 410 grams = Total 14 oz
Instructions
- BRING water to a boil in small sauce pan.
- WHISK sugar and pectin together in a small bowl.
- DRIZZLE sugar / pectin into boiling water, whisking constantly.
- BOIL 2 minutes.
- COOL until just barely warm. Don't use hot glaze on fruit.
- GLAZE fruit or berry tarts.
- REFRIGERATE any remaining glaze for another purpose. It will keep several months in the refrigerator. Note: This glaze sets up in the refrigerator and will need to be melted to use.
- TO USE COLD GLAZE: Melt at 50% power in, 30 seconds at a time until melted, but not hot.
- This is a perfectly clear glaze for fruit or berry tarts that gives a brilliant shine. It is important to use the glaze when it is just barely warm so that it is liquid, but not hot. Hot glaze would cause the fruit or berries to wilt. Brush on very sparingly; you don't want the glaze to look "gloppy".
Notes
Original recipe by Shirl Gard.
Tried this recipe?Let us know how it was!
What type of pectin should I use ?
I recommend using Apple pectin (available on Amazon) or SureJell in the pink box, which is for recipes with less sugar (not jams or jellies). Thanks for the question.
Can this glaze be used on donuts
Of course, you could use it on donuts. But I would add some kind of flavoring because this product has a neutral flavor. Also, make sure you warm it up so that it is completely smooth and apply it to warm donuts. Good luck. Shirl
This looks great! I’m trying to use it mixed with ocoa power for a 9″ 3 layer cake, mixed. Would you recommend Doubling the proportions for a cake?
Hi Vivian, Sorry I’m so late responding to your question. Went throuh some health issues. I’m wondering if you made this recipe and how it turned out. I’ve never used this glaze on a cake before so I can’t give you a good answer. If you did make it, I would love to know how i worked on a cake. Thanks again. Shirl