Place the prepared fruit in a pan with just enough water to prevent it sticking while cooking and bring to the boil. Simmer gently for about an hour until the fruit is completely soft. Sieve the fruit to make a puree. Weigh the puree and add an equal weight of sugar and stir in the lemon juice. Place in a heavy pan over low heat to dissolve the sugar, then increase the heat and boil rapidly until a thick paste forms and the mixture is on the point of setting. Pour the mixture into a shallow tin lined with non-stick baking paper and leave until cold. Cut into squares or rounds and roll in caster sugar. Store in an airtight tin.

In medieval times, these brightly coloured stiff fruit pastes were cut into a variety of shapes and were considered a great luxury.