Raspberry and passionfruit pastilles

Cut these pastilles into small squares, toss in caster sugar and pack into pretty glass candy jars tied with ribbons and a gift tag.

One batch of this recipe will make enough pastilles to fill a couple of standard-sized jars, or one big one.

Try using a small heart-shaped cutter to stamp out the pastilles, toss in sugar and package into little bags or boxes as wedding favours or Valentine's gifts. Any offcuts are a little gift to yourself.

Makes 20 pieces

400g raspberries

3 passionfruit

juice of ¼ lemon

approx. 300–400g preserving sugar with added pectin

caster sugar, to serve

Lightly oil a 17cm square baking tin and line with non-stick baking parchment.

Tip the raspberries into a solid-bottomed shallow pan. Halve the passionfruit and scoop the seeds and juice into the pan. Add the lemon juice, cover the pan and cook over a medium heat until the raspberries have softened and cooked down to a pulp.

Remove from the heat and push the fruit through a fine nylon sieve into a bowl. Weigh the resulting purée and return it to a clean pan. Add an equal quantity of preserving sugar and stir over a low to medium heat until it has dissolved. Continue to cook for about 30 minutes, stirring frequently with a wooden spoon, until the purée has reduced and thickened considerably to the consistency of jam and reached setting point.

Use a rubber spatula to scoop the purée into the prepared tin and leave to set for at least 6 hours or overnight.

Cover a baking sheet or tray with a sheet of non-stick baking parchment sprinkled liberally with caster sugar. Flip the pastille mixture out of the tin and on to the sugar-covered paper, and carefully peel off the backing paper. Cut into pastilles and toss in the caster sugar to coat completely. Leave to dry for 1 hour before packaging.

• Stored in an airtight jar these pastilles will keep for 4–5 days.