Makes 20
adjust servings:

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  1. Lightly oil a 17cm square baking tin and line with non-stick parchment paper.
  2. In a deep pan, combine the raspberries, passion fruit and lemon juice. Cover and cook over a medium heat for 10 minutes or until the raspberries have softened and cooked down to a pulp.
  3. Remove from the heat and push the fruit through a sieve into a bowl.
  4. Weigh the fruit purée, then return it to a clean pan. Add an equal weight of preserving sugar and stir over a medium-low heat until the sugar has dissolved.
  5. Continue to cook for about 30 minutes, stirring frequently with a wooden spoon, until the purée has reduced and thickened to a jam-like consistency.
  6. Use a rubber spatula to scoop the purée into the prepared baking tin and leave to set for at least six hours or overnight.
  7. Cover a baking tray with a sheet of non-stick parchment paper and sprinkle the paper liberally with caster sugar.
  8. Flip the pastille mixture out of the tin and onto the sugar-covered paper. Carefully peel away the parchment paper.
  9. Cut into pastilles and toss in the caster sugar to coat completely. Leave to dry for one hour before packaging.

Nutrition Facts

Per pastille: 88kcals, 0.2g fat (0g saturated), 23g carbs (21.2g sugars), 0.3g protein, 1.6g fibre, 0.001g sodium