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

About This Clear Glaze

Applying a thin layer of the glossy, sweet, tangy fruit glaze significantly enhances the taste and appearance of tarts, Danish pastries, cakes, or savory dishes.

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 suitable for certain dishes. We don’t need more sugar added to it.

Gelatin, on the other hand, is not suitable for those following a vegetarian or vegan diet.

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.

A glaze with NH pectin (low-methoxyl pectin) does not need excessive heat to set, while a glaze with regular pectin requires boiling before use. Less heat means NH pectin glaze is suitable for application where heat-sensitive foods like desserts and prepared fresh fruits are glazed.

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.