A clear glaze with a little acidity, perfect for fruit tarts. You can store this in the fridge for a long time, simply melt it by placing it in the microwave for short durations, stirring in between.
- 5gr pectin powder
- 130gr sugar
- 115gr water
- 75gr glucose syrup
- 4gr lemon juice
Combine the pectin and sugar in a sauce pan. Bit by bit, while stirring, add the water. If you add all he water at once, the pectin will form lumps which are impossible to get out.
Bring the sugarwater to the boil.
Add the glucose and boil 1 more minute.
Take the pan off the flame. Stir in the lemon juice.
Best to use at body temperature (if you stick your finger in you should feel no temperature (so not cold nor warm), I usually test with the end of a knuckle).