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Ingredients
- 360 ml fruit puree such as mango, strawberry, peach, etc
- 500 grams (2.5 cups) sugar
- 1 tbsp butter/dairy-free spread
- 170 ml liquid pectin such as Certo bottled brand
Method
- You'll need around 300g soft fruit to make the amount if puree needed.
- Peel it & stone it if necessary, then chop into pieces and whizz up in a blender
- Spray a loaf tin with oil and line with baking paper
- Cook the fruit puree with the sugar over a medium low heat until a syrup thick enough to coat the back of a spoon forms, like when making jam.
- This will take anywhere from 30 - 60 minutes
- Add the butter and stir for a few minutes to get rid of any foam that's formed, then take off the heat and quickly stir in the pectin
- Pour immediately into the tin and let cool at room temp, then refrigerate overnight
- When fully set, cut into squares with a sharp knife dipped in hot water to aid slicing.
- I make 8 slices then cut each slice into 5 squares
- If you roll them in powdered sugar they won't stick together in the container
- Store in an airtight container and enjoy within 3 days
