For the filling, put the raspberries, cornflour and caster sugar into a pan over a medium heat and stir gently until the fruit softens.

To make the jam, place the mango, pineapple, sugar, lemon juice and zest in a saucepan and heat gently until the sugar dissolves and the fruit softens.

With increasing maturity, the fruit softens, similar to a kiwifruit.