Bo Friberg

Pectin Glaze

Preparation info
  • Yield: approximately

    3 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Pectin glaze is used in combination with tartaric acid solution, which acts as a catalyst to make the glaze gel and also gives it a slightly tart flavor that is especially complementary to fruit. The ability to gel quickly prevents the glaze from soaking into the fruit; instead, it leaves a thin, shiny coat on the top.

Ingredients

  • 3 cups (720 ml) water
  • 1 tablespoon (9

Method

  1. Heat the water to the scalding point in a saucepan.
  2. In the meantime, mix the pectin powder with 3 ounces (85 g) of the sugar. Whisk into the scalded water, making su