Raspberry Jam Glaze
A glossy, tangy-sweet glaze made by simmering raspberry jam into a brushable syrup.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
This glaze transforms ordinary raspberry jam into a smooth, pourable finish for cakes, tarts, and pastries. A splash of lemon juice brightens the sweetness while a quick simmer loosens the jam's set, straining out the seeds for a silky sheen. Brush it warm over baked goods or drizzle it cold for a quick fruit topping.
Ingredients
- 1 cup seedless raspberry jam
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 pinch salt
Method
-
In a small saucepan, combine the raspberry jam, water, lemon juice, and a pinch of salt.
-
Set the pan over medium heat and whisk occasionally until the jam melts and the mixture is smooth and bubbling, about 5 minutes.
-
Remove from heat and strain through a fine-mesh sieve into a bowl to remove any seeds, pressing with a spatula to extract all the liquid.
-
Use the glaze warm for brushing over cakes and pastries, or let it cool to room temperature for a thicker drizzle.
Rate this recipe
Raspberry Jam Glaze
This glaze transforms ordinary raspberry jam into a smooth, pourable finish for cakes, tarts, and pastries. A splash of lemon juice brightens the sweetness while a quick simmer loosens the jam's set, straining out the seeds for a silky sheen. Brush it warm over baked goods or drizzle it cold for a quick fruit topping.
10 min 8 oz 45 cal
Ingredients
- 1 cup seedless raspberry jam
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 pinch salt
Method
- 1
In a small saucepan, combine the raspberry jam, water, lemon juice, and a pinch of salt.
- 2
Set the pan over medium heat and whisk occasionally until the jam melts and the mixture is smooth and bubbling, about 5 minutes.
- 3
Remove from heat and strain through a fine-mesh sieve into a bowl to remove any seeds, pressing with a spatula to extract all the liquid.
- 4
Use the glaze warm for brushing over cakes and pastries, or let it cool to room temperature for a thicker drizzle.