Prepare the frame in which the pâte de fruits will be poured. I used a 16 cm frame (6.3 inches) and a silicone mold for the remaining mixture. You can also use an 18 cm frame (7 inches). Line the bottom of the frame with plastic wrap, stretch it well and secure it to the outside edges. Place the frame on a rigid baking sheet.

Mix the pectin with 50 g (1.8 oz) of the sugar to prevent lumps when adding it to the mixture.

In a large, high sided saucepan, heat the orange juice, glucose syrup and orange zest over medium heat.

When the mixture reaches 50°C (122°F), add the pectin in a steady stream while stirring constantly to prevent lumps.

Increase the heat to high and wait for the mixture to return to a boil. Then add the sugar (500g / 1.1 lb)little by little so the mixture does not lose its boil, while stirring.

Place the thermometer probe in the saucepan. When the mixture reaches 108°C (226°F), remove the saucepan from the heat and immediately add the lemon juice. Stir, then pour quickly, as the setting process begins at this stage.

Pour the hot mixture into a measuring cup if you want to fill silicone molds. Pour into the frame to a thickness of about 2 cm (3/4 inch thick), then pour the remaining mixture into the cavities of the silicone mold.

Let the pâte de fruits set for 12 hours before unmolding, even if it already seems set after 2 to 3 hours.

Cut into small squares, then roll each piece in granulated sugar.

Let them dry for a few hours, turning the pieces from time to time before storing them. Separate each layer with a sheet of parchment paper.