Translucent Pectin Glaze

Translucent Pectin Glaze

Translucent Pectin Glaze
This is a homemade thickening agent that I use for thickening dessert sauces or glazes. It can also be used for glazing fresh fruit tarts, in which case, you want to make sure that the temperature is no warmer than 95° F (35° C) to prevent cooking the fruit. In a professional pastry kitchen, you might have a big bucket of something called "Cold-Process Glaze" ready to be used at a moments notice, As a pastry chef, I used Cold-Process Glaze all the time. This quick-to-make recipe creates a similar product that I find handy to have on hand.

YIELD: ABOUT 1350g (3 lb) OF GLAZE

  • 1000 grams water (4 cups + 2 Tablespoons)
  • 1 lemon rind
  • 1 orange rind
  • 1 vanilla bean (use whole)
  • 400 grams sugar (2 cups)
  • 40 grams low or no-sugar pectin, such as Ball Real Fruit or Sure-Jell
  • 30 grams lemon juice (2 Tablespoons)

  • 1470 grams = Total 52 oz (3# 4 oz)

  1. BRING the water, citrus rinds, and vanilla bean to a boil.
  2. MIX sugar and pectin and whisk into boiling liquid. Cook 2 minutes.
  3. REMOVE from heat and add lemon juice.
  4. STRAIN through a fine mesh strainer. Discard rinds; save vanilla bean for another purpose.
Recipe Ancestry Notes:
I adapted this recipe from a French pastry book called The Pâtisserie of Pierre Hermé (1997).

About the Author:

Over 15 years of professional baking and dessert making experience. Former Executive Pastry Chef at The Old Inn On The Green in New Marlborough, MA. Graduate of the Institute of Culinary Education (ICE), formerly Peter Kump's New York Cooking School. Lives in Wellington, FL.

Leave A Comment


This site uses Akismet to reduce spam. Learn how your comment data is processed.