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Puree berries.
Heat puree to barely boiling and add pectin.
Once pectin is incorporated, add the sugar.
Continue boiling until mixing marks stay 7-10 seconds or about 235-240F.
Pour mixture into a fine sieve to remove seeds. Press firmly to squeeze as much seedless puree as possible through the sieve.
I let the drippings fall on the caster sugar coated silicone mat trying to keep the thickness to 1-2mm.
If necessary, spread mixture on caster sugar coated silicone mat and freeze.
Remove the sheet of fruit from the freezer and coat top with caster sugar.
Flip coated over onto a cutting board and coat the now top surface with more sugar.
When the fruit sheet is pliable cut into small squares (¼” across) with a knife.
Toss the jammy bits into a bowl of sugar then store in an air-tight container in the freezer.