Melted apple jelly worked great as a glaze for my German Obsttort, or whatever you call them. I used about half of an 18-ounce jar of jelly for a tart that was 13 inches in diameter, crust included.I nuked it bit by bit and poured it on the fruit, a mix of canned and fresh. The jelly glaze looked and tasted good. The jelly is a good replacement for thickened fruit juice, which is what I'd tried to use before. Thankful to know this trick.

• Reply