Apricot Glaze

Batch Size:
Yield:

Main

AmountIngredient
Apricot Jam
Light Corn Syrup
Water
Lemon Juice
Unflavored Gelatin
Scaled ingredient total304.1 g

Prep Method 4

  1. 1.Bloom gelatin in cold water, then melt.
  2. 2.Combine syrup, lemon juice, jam in saucepan and boil.
  3. 3.Blend in melted gelatin.
  4. 4.Cool glaze to 75 °F, strain and use immediately.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Apricot JamThis ingredient is not yet set with a purchase cost and unit—
Light Corn Syrup$0.3778
Purchase item nameGreat Value Light Corn Syrup, 16 fl oz
Purchase cost$2.54
Purchase unit16 fluid_ounce_us
Date added2026-04-02
Item ID #10315278
Vendorwalmart
WaterThis ingredient is not yet set with a purchase cost and unit—
Lemon Juice$0.0958
Purchase item nameGreat Value Lemon 100% Juice, 32 fl oz
Purchase cost$2.88
Purchase unit32 fluid_ounce_us
Date added2024-10-27
Item ID #12512024
Vendorwalmart
Unflavored GelatinThis ingredient is not yet set with a purchase cost and unit—
Total Yield304.1 g
Total Cost$0.4736
Cost Per G:$0.0016

Partial estimate; unpriced ingredients are excluded. 43% of ingredient weight is priced.

3 costing issues
  • Apricot Jam: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • Unflavored Gelatin: no active USD purchase price with a convertible package size

Nutrition label

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Serving sizeDefine the amount represented by one serving.
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  • Enter an explicit serving size and unit.
Ingredients5 of 5 connected
Ingredient / RecipeUSDA IngredientYield after cookingNet Weight
Apricot JamJams and preserves, apricot
100.00%
100g
Light Corn SyrupSyrups, corn, light
100.00%
100g
Waterwater
100.00%
68g
Lemon JuiceLemon juice, raw
100.00%
32g
Unflavored GelatinGelatins, dry powder, unsweetened
100.00%
4.1g

Draft calculation · 100% mapped. Scaled batch: 546 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Formula uses a nominal 100 g basis; review the yield before use.