Prepare Pan:

Line an 8x8 inch baking pan with parchment paper.

Heat the Purée:

Add fruit purée and lemon juice to a saucepan. Warm over medium heat.

Add Pectin:

Whisk in the powdered pectin slowly to avoid lumps.

Cook:

Bring mixture to a boil. Add sugar and stir continuously.

Thicken:

Cook until the mixture reaches 105°C (221°F) — thick, glossy, and leaving trails.

Pour:

Spread hot mixture evenly into the lined pan.

Set:

Let it rest at room temperature 4–6 hours (or overnight).

Slice:

Remove sheet, cut into small squares.

Coat:

Roll pieces in granulated sugar.

Serve:

Store in an airtight container.