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Again, these are really sweet, so be sure to use juice that has no added sugar at all. In fact, next time I make these I am going to reduce the amount of juice slightly and use fresh squeezed lemon and lime juice, which I think will balance the sugar perfectly.

Fruity Gumdrops
makes about 6 dozen

1 cup fruit juice
1 box (1 3/4 ounce) powdered fruit pectin, found with canning supplies
1/2 teaspoon baking soda
1 cup sugar
1 cup corn syrup
Food coloring (optional)
White sugar, for finishing

Line a 9x5 standard breadloaf pan with foil and lightly spray with cooking spray.

Put the fruit juice, pectin and baking soda in a large pot over low heat. I would suggest 4 to 6 quarts. Stir - it will foam up vigorously. Keep over low to medium heat as the sugar cooks. Bring to a boil just as the sugar boils, then reduce heat to low and don't let it boil again.

Stir the sugar and corn syrup together in a smaller saucepan and bring to a boil, stirring. Stop stirring and let it boil until it reaches 280F. Carefully and gradually pour the sugar syrup into the fruit mixture, stirring continuously. Add the food coloring now, if you are using it. Pour into the greased pan.

Let it sit at room temperature for 24 hours, then turn out of the foil onto a cutting board or countertop. Cut into very small pieces, or use fondant cutters to cut into small shapes. It will be slightly sticky, still; it helps to run your knife under hot water periodically. Roll each piece in sugar to coat, then store in a tightly covered container at room temperature.