Fresh peach gelée (jellied fruit candy)

Puree a pound of ripe peach with a tablespoon of lime juice in the blender until very smooth.

Transfer to a heavy bottom saucepan, add a portion of the sugar and boil on medium-high, stirring with a spatula, about 15 minutes until it thickens to a paste; adjust the flame so it does not splatter.

Stir in the rest of the sugar and the liquid pectin and bring back to a simmer.

Bring it up to about 205 degrees, then cook another 10 minutes, stirring.

Optional: stir in a couple of drops of red food coloring for a deeper colour.

Pour into a plastic-wrap-lined 8x8 baking dish, level it, shake and tap.

Cool to room temperature, wrap and refrigerate overnight or until completely firm.

Dust a silicone mat with sugar, invert the slab onto it, peel off the plastic and sugar the top.

Trim the edges and cut into pieces; flip them for the neater pressed side.