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.
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.
Substitution Table
Original Ingredients | Substitute With |
---|---|
Apple juice | Clear Fruit juices or water* |
NH Pectin | Regular pectin |
Lemon juice | Clear Apple cider vinegar (30 g) |
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.
5-Minute Clear Fruit Glaze – No Gelatin, No Jam
By Rommel@BakefreeIngredients
- 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
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).
2 thoughts on “5-Minute Clear Fruit Glaze – No Gelatin, No Jam”
Thanks for the recipe. It works really well for fruit tarts and even for mousse cakes. 👌
You’re welcome. Glad that the recipe is useful for your baking 😎