Jam Glaze

To make a successful jam glaze, it is best to use either apricot jam or redcurrant jelly since they both contain sufficient pectin to stiffen the glaze and prevent it from being sticky to the touch. The glaze should be applied while it is still hot with a soft brush. Glazes may be used to coat a fruit flan in which case the fruit should be completely covered. When the flan is cold, the glaze should be completely set. If the fruil has been cooked in the flan, the glaze should be applied while the flan is still warm. If the pastry has been baked blind it should be covered with a thin glaze before it- is filled with fruit.

4 oz. apricot jam or redcurrant jelly

1 tablespoon water

2 tablespoons sugar

With a wooden spoon, press the apricot jam or redcurrant jelly through a strainer into a medium-sized saucepan.

Add the water and sugar and place the pan over moderate heat. Cook, stirring constantly, for 2 to 3 minutes, or until the glaze is thick and sticky.

Remove the pan from the heat and use the glaze while it is still hot.

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