Cut these pastilles into small squares, toss in caster sugar and pack into pretty glass candy jars tied with ribbons and a gift tag.
将果粒切成小块，裹上细白砂糖，装入漂亮的糖果玻璃瓶，外面系上丝带和礼品签。
One batch of this recipe will make enough pastilles to fill a couple of standard-sized jars, or one big one.
这些果粒需要用几个标准大小的广口瓶来装，或者用一个较大的瓶子。
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.
试着用一个小的心形切刀来切果粒，裹上糖，装进小的袋子或者盒子里，作为新婚贺礼或者情人节礼物。切掉的边边角角自己尝尝也不错。
需用食材：
Makes 20 pieces
做20份。
400g raspberries
400克山莓
3 passionfruit
3个百香果粒
juice of ? lemon
柠檬汁，用量为1/4个柠檬
approx. 300–400g preserving sugar with added pectin
大约300克至400克添加了果胶的蜜饯糖
caster sugar, to serve
细白砂糖，备用
制作方法：
Lightly oil a 17cm square baking tin and line with non-stick baking parchment.
将17平方厘米的烘烤听罐内轻抹一层油，里面贴上一层不粘的烘烤纸。
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.
将山莓倒入固底的浅平底锅。将百香果切开，将籽和果汁倒入平底锅。加入柠檬汁，盖好锅盖，用中火烘焙，直到山莓变软至浆状。
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.
关火，将山莓放入精细的尼龙滤网中轻挤至碗内，称量挤出的果浆，放入干净的平底锅。加入等量的蜜饯糖，用低中火烹饪，直到溶解。继续煮大约30分钟，用木质汤匙不停搅拌，直到果浆变浓稠，成为酱状，并且可以凝固。
Use a rubber spatula to scoop the purée into the prepared tin and leave to set for at least 6 hours or overnight.
使用橡胶抹刀将果酱抹进准备好的听罐里，放置待凝固，大约需要6小时或者一夜时间。
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.
在烘培板或者烘焙盘上盖一片不粘的烘焙纸，均匀地撒上细白砂糖。将果粒糊从听罐中取出，放在洒满糖的烘焙纸上，仔细去掉衬纸。切成颗粒状，裹满细白砂糖。在包装前晾干一小时。
Stored in an airtight jar these pastilles will keep for 4–5 days.
放入密封容器内，果粒可保存4至5天。