Sugar-Free Mirror Glaze

*Mirror glaze has been brushed onto these strawberries.                                      

Directions:

   * This recipe should be made the day before you intend to use it. 

1. In a small bowl, mix together the 2 Tbsp of honey together with the pectin. 

2. In a saucepan over medium-low heat, add the water, and honey together, and mix constantly.

3. Checking with a thermometer, at 113 *F (45 *C), add the pectin/honey mixture. 

4. At 185 *F (85 *C), add the lemon juice. 

5. Using an immersion blender, blend the hot glaze for a minute or two; it will become murky looking. 

6. Pour the mixture into a container of your choosing. 

7. Cover the glaze with plastic wrap, be sure to press the plastic all the way down so that it touches the surface of the glaze, try to also ensure that there are not too many air pockets between the glaze and the plastic. 

8. Set the glaze in your fridge overnight. 

9. The next day, remove the film. 

10. The glaze is now ready to use warm or heated up in the microwave. You can use it as a coat for anything you wish. 

    - To use the glaze: 

        1. Dip your decoratory fresh fruits in it and this will help them last longer. 

        2. Heat up the glaze and brush it onto frozen (or stiff) cakes and fruits. 

Notes:

- This recipe is converted from metric, which is why the measurments are so odd. 

- The shelf life of this glaze is all dependent on how clean it is kept; if pieces of fruit or cake get mixed in with the glaze, it will not last as long. 

- If the mirror glaze is kept clean, it can be stored in an airtight container for up to 2 months in the fridge.