Passion fruit and mango pâte de fruits

Heat the fruit puree to 120F / 60C.

Add the pectin and sugar mixture and bring to a boil.

Add the glucose or corn syrup and the remaining sugar in two additions.

Stir slowly for at least 30 minutes, or until the thermometer reaches 225F / 107C.

Add the lemon juice and pour into a silicone mold, or a sheet pan lined with plastic wrap.

Let set at room temperature about 6 hours.

Unmold or cut into rectangles or squares and roll in granulated sugar.

Variation: the same principle works for other flavours -- green apple, black currant and passion, raspberry.