Line a 27 x 17cm slice tin with baking paper. Individually weigh apple flesh and plum flesh, ensuring you have 250g of each. Put apple and water in a small saucepan over a low heat and cook for 30 minutes or until soft and all liquid is absorbed. Remove from heat and add plums and ½ of the glucose. Puree, using a stick blender, until very smooth. Add Jamsetta and whisk briefly.
Return pan to a medium heat and bring to the boil, stirring often. Add sugar. Bring to the boil again, stirring. Stir in remaining glucose and cook for 20 minutes or until temperature reaches 108°C on a sugar thermometer. Remove from heat.
Stir lemon juice into fruit mixture and pour into prepared tin. Set aside to cool for at least 1 hour, preferably overnight, at room temperature.
To serve, cut into squares with a lightly oiled knife, then roll in extra sugar.
IF THIS RECIPE DOESN'T TICKLE YOUR FANCY, TRY THIS ONE!