METHOD

1. In pan, bring to the boil the water with the skins and 85g of the sugar. Stir to avoid sticking and simmer for 1 hour. Blend to a puree, strain through a fine sieve and then allow to cool.

2. Put the puree and glucose in a saucepan and bring to the boil. Mix in the remaining caster sugar, citric acid, pectin and agar. Stir until lump free.

3. Using a sugar thermometer, cook the mixture until the temperature reaches 116°C, then pour it into a lightly oiled container. Place the container in the fridge for around 3 hours until set and cold.

4. Once set, remove from the container and cut into your desired shape. Garreth finishes his pastilles with a few grains of quality salt but traditionally, they are lightly dusted with caster sugar and served.