Fresh fruit sweets

Use any of the following fruits instead of the peaches: guavas, pineapples, Adam’s figs, gooseberries or limes, selecting an appropriate jelly. Mince the fruit. Add the sugar and place in a heavy-bottomed saucepan. Heat slowly until the sugar has dissolved, stirring continuously. Bring to the boil and boil for 30 minutes, stirring every now and then. Sprinkle the jelly and gelatine over the mixture and stir until dissolved. Pour into greased glass dishes and stand overnight. Cut into squares once the mixture has set and arrange on trays. Dry indoors for 4-5 days. Roll each sweet in a little jelly powder. Makes about 750 g sweets.