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
