In my apprenticeship, we glazed cakes from a big bucket of Patisfrance apricot jelly/glaze. The glaze would have a nice texture, but coffee/apricot tastes strange, and lemon/apricot looks strange. My friends and I have tried apricot or raspberry jam or jelly, - but it's gloppy, slimy, slippery,too sweet, just not the professional finish we want - let alone the flavor problem intensified. Has anyone every used clear-jel, instant or not? what do you think of pectin in a glaze? or gelinap, advertised in the European Connection catalog as "powdered glaze. Makes a firm, consistant, transparent, and shiny glaze which is reversible (no waste)." If it sounds too good to be true, it must be 1) too expensive to use, or 2) too good to be true!