Not my recipe...
Lemon, Orange, Lime, Raspberry, Strawberry and Blackcurrant Fruit Pastilles
240g Fruit Purée
225g caster (superfine) sugar
95g liquid glucose
2.5ml lemon juice
Put the fruit purée, 150g of the sugar and the liquid glucose in a saucepan and bring to the boil.
Mix the remaining sugar with the pectin in a small bowl.
Whisk the pectin mixture into the boiling fruit purée.
Continue to cook over a low heat, stirring continuously, until the mixture reaches 104°C (219°F) on a sugar thermometer.
Mix in the lemon juice and continue to cook for 3–4 minutes.
Pour the mixture into a silicone mould and leave to set for 2–3 hours in a cool, dry place.
Demould the set pastilles and roll them in granulated sugar.