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Line a 20cm square baking tin with parchment.
Pour the juices and syrup into a deep saucepan.
Stir the pectin powder into half of the sugar. Sprinkle over the juice and stir, heating gently until the sugar has dissolved.
Add the rest of the sugar, the glucose syrup and oil. Let the sugar dissolve. Then bring to a rolling boil.
You want the temperature to reach 108 degrees Centigrade. This will take 10-15 minutes and you will notice the bubbles changing as the mixture heats. Be sure to scrape down the sides whilst the mixture is bubbling.
As soon as it reached 108 degrees Centigrade, take the pan off the heat and pour into the lined tin.
Leave to cool, then cover with baking parchment. Once fully cold and set cut into pretty shapes. Squares or triangles are the most efficient but I like using mini cookie cutters to stamp out little shapes.
Roll each shape in caster sugar and then store in an airtight container until ready to eat.