Raspberry & passion fruit pastilles

Makes 20

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x1 x2 x3

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Lightly oil a 17cm square baking tin and line with non-stick parchment paper.
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.
Remove from the heat and push the fruit through a sieve into a bowl.
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.
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.
Use a rubber spatula to scoop the purée into the prepared baking tin and leave to set for at least six hours or overnight.
Cover a baking tray with a sheet of non-stick parchment paper and sprinkle the paper liberally with caster sugar.
Flip the pastille mixture out of the tin and onto the sugar-covered paper. Carefully peel away the parchment paper.
Cut into pastilles and toss in the caster sugar to coat completely. Leave to dry for one hour before packaging.

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

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