Mix sugar and pectin together.
Fruits puree can be found online, Boiron, Sicolly and Ravifruit are among the best.
In a large saucepan, heat puree(s) to 120ºF (60ºC) and whisk in the sugar-pectin mixture.
Bring to boil and add glucose (powdered glucose can be used as well). Whisk in remaining sugar in 2 times. Bring to boil, reduce the heat to low and cook to 225ºF (107ºC).
Keep flame on low when cooking pate de fruits, it takes up to 45 minutes of stirring. Use a long whisk or spatula to avoid splashes of hot liquid but if the flame is on low it should not cause any problem.
Once at 107ºC, remove saucepan from the heat and whisk in the lemon juice. Fill up silicones molds using a confectionery dispenser funnel. Or, fill baking tray lined with silicon mat. Leave pate de fruit to set 6 hours at room temp, uncovered, until it is completely set throughout. Unmold or cut into desired shapes coating with extra sugar as you go. Store in cool and dry area for up to 4 weeks. Enjoy!