How to Use Pectin to Make Glaze

Pectin is a water-soluble fiber, found in most fruits, that is used as a gelling agent. Unripe fruits contain more pectin than do ripe fruits; the pectin breaks down as the fruit ripens, allowing it to soften. Commercially, pectin is extracted from byproducts of citrus-juice and apple-juice production. It's used to make jams, jellies and glazes.

Things You'll Need

• NH pectin
• Sugar
• Saucepan
• Lemon juice
• Spoon
• Strainer

Instructions

1. Combine 200 g of sugar and 20 g of NH pectin with 500 g of water, in a saucepan. Stir ingredients together until well blended. NH pectin is a high-quality pectin used in the preparation of glazes for pastries.

2. Bring the neutral glaze mixture to a boil, and boil for approximately two minutes. Remove the glaze from the heat, and add 10 g of lemon juice.

3. Cover the glaze and let it sit for about 30 minutes. Strain, and allow to cool completely.

4. Store the pectin glaze in an airtight container in the fridge, for future use,.

Tips & Warnings

• To bring cooled glaze back to liquid form, just put it in the microwave for about 30 seconds.

References

• Professional Baking
• Blogquat
• Lepicerie

Resources

• Metric Converter