Bring 720 grams of poaching liquid to a boil.

Add the lemon juice and corn syrup and simmer.

Sprinkle in the pectin while whisking constantly and bring the temperature of the mixture to 227° F.

Cook at this temperature for 5 minutes while skimming the top.

Sprinkle a sheet tray with water and line it with plastic wrap. This will make the jellies easy to remove once they're set.

Pour the mixture onto the plastic covered tray and let cool until completely set.

Once cool, the jellies can be cut into squares and tossed in sugar.