Fruit Jellies

In a saucepan, mix together pectin, water, juice and soda. In a 4-quart saucepan, mix together sugar, corn syrup and vanilla. Bring the contents of both pans to a rapid boil and cook, stirring, for 6 to 8 minutes. Next, pour the pectin-juice mixture slowly into the sugar pan, stirring continuously. Bring to a boil again and stir constantly as it cooks for 1 more minute. Remove from the heat, let sit for 1 minute, still stirring, then pour into two 10 x 5 x 1 inch aluminum foil pans coated with spray oil (Pam or somesuch). Set aside, uncovered, until cooled and firm, about 3 hours. This candy is extremely sticky and may be difficult to unmold. Using a sharp knife, cut around the edge of the pan, then pull the sides of the pan away from the candy. Gently flip onto a sheet of aluminum foil. and remove the pan, peeling away the candy if necessary. Repeat with the second pan. Put 1/2 cup sugar into a flat bowl. Cut the candy into 1 inch squares with a pizza cutter, then put several squares at a time into the bowl of sugar. Coat the candies thoroughly, then place on waxed paper, making sure the pieces are not touching. Leave the candies on the wax paper uncovered overnight in a dry place. Store in a cardboard box with wax paper between layers. Makes 2 pounds or about 80 pieces. I made this with cranberry for Christmas (satisfyingly red). I used a full can of concentrate (9 3/4 oz) and added water to make 12 oz. I found the fruit-pectin mixture wasn't tart enough, so I added approximately 1/2 - 3/4 tsp citric acid powder to taste. I put the mix into a large, flat cake pan that was well-coated with an oil/lecithin mix and left to set for 9 hours (went to work). I didn't have any trouble unmolding, but I don't know if this was because of the long sitting time or the fact that cranberry is high in pectin on its own. Enjoy, these turned out beautifully for me, I'm going to try lemon soon.