5-Minute Clear Fruit Glaze – No Gelatin, No Jam

Fruit glaze elevates the taste and appearance of any dish or dessert. Whether brushed over a freshly baked tart or drizzled onto grilled vegetables, fruit glaze adds flavor and visual appeal to your dish.
clear fruit glaze

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To enhance the taste and appearance of your tarts, Danish pastries, cakes, or savory dishes, applying a thin layer of the glossy-sweet-tangy fruit glaze makes a significant difference.

While traditional tart glazes often contain jam and gelatin, there’s an even quicker way to make a luscious fruit glaze without these ingredients.

Jam, while flavorful, can be overly sweet and may not be possible to use in certain dishes. Gelatin, on the other hand, is not suitable for those following a vegetarian or vegan diet.

gluten free pistachio custard pie
Pistachio Custard Pie topped with fruit glaze

Best Pectin For Fruit Glaze

Pectin, found naturally in fruits, has its thickening properties derived from fruits. It plays a crucial role in making fruit preserves and jams.

Two kinds of pectins are primarily used in cooking and baking – NH and regular pectin. Both are good, but NH pectin is better.

applying the fruit glaze
Apricot Clafoutis with fruit glaze

Key Ingredients And Substitutes

Apple Juice – any clear fruit juices like pear or pineapple juice without pulp works best.

NH Pectin – if you can’t find it on Amazon or elsewhere, use a regular pectin.

Lemon Juice – lime and calamansi are two other options, but apple cider vinegar should be fine. 

Substitution Table


*Use as the last option
main ingredients of fruit glaze

Step By Step Instructions

STEP 1
  • In a bowl, mix the sugar and NH pectin very well. Set aside.
  • In a pan, warm the remaining ingredients to around 50°C (122°F), then add the sugar-pectin mixture while constantly whisking to remove any lumps.
  • Cook over medium-high heat for a few minutes until it boils and bubbles. Remove from heat and scoop the “foam or scum” using a spoon.
STEP 2
  • Transfer to a container, cover the surface with cling wrap, and cool down at room temperature before storing in the fridge.
  • Reheat the glaze before application.
clear fruit glaze

5-Minute Clear Fruit Glaze – No Gelatin, No Jam

By Rommel@Bakefree
This gluten free and vegan clear fruit glaze adds a glossy finish to your desserts and enhances the flavor and appearance of savory dishes.
Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Waiting Time 10 minutes
Course Basic Recipe
Cuisine American, French
Servings 1

Ingredients
 
 

  • 1 liter apple juice
  • 650 g sugar
  • 22 g NH pectin
  • 65 g glucose
  • 65 g lemon juice

Instructions
 

  • In a bowl, mix the sugar and NH pectin very well. Set aside.
  • In a pan, warm the remaining ingredients to around 50°C (122°F), then add the sugar-pectin mixture while constantly whisking to remove any lumps.
  • Cook over medium-high heat for a few minutes until it boils and bubbles. Remove from heat and scoop the “foam or scum” using a spoon.
  • Transfer to a container, cover the surface with cling wrap, and cool down at room temperature before storing in the fridge.
  • Reheat the glaze to about 35°C (95°F) before use.

Video

YouTube video

Notes

  • For longer shelf life, freeze for up to 3 months.
  • Warm the glaze with a small amount of clear juice or water to loosen up before use.
  • Use while the glaze is warm enough to about 35°C (95°F).
 
Keyword easy fruit glaze, fruit glaze
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5 from 1 vote

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