Nappage

[1] The active ingredient that gives nappage its glazing properties is pectin, a gelling agent naturally occurring in fruits.

[2] Traditionally, a nappage is made using an apricot jam diluted with water to form a transparent, slightly apricot-colored glaze, though redcurrant jelly may be used instead to accentuate the colour of red fruits.

[3] A neutral nappage (without the apricot flavour) may be made by mixing pure pectin with water and citric acid (or lemon juice) and heating to 45°C, which precipitates the gelling reaction, creating a base to which a diversity of flavours or colouring agents may be added.

[2] Pectin NH (a variety of low methoxyl pectin) is typically used due to its thermoreversibility, which means that glazes made using it may be set and re-melted multiple times.

This is useful in a commercial context where nappage may be made in large batches.