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Line a quarter sheet pan or a shallow dish with parchment paper.
Mix the pectin with the 60 g of sugar, set aside.
Heat the two purees in a medium saucepan to 104ºF (40ºC) while stirring continuously with a whisk.
Gradually add the pectin/sugar mixture and bring to a boil while stirring continuously with a whisk.
Warm the glucose or corn syrup in the microwave for 10 seconds and add it to the puree mix.
Warm the 528 g of sugar in the microwave for 1 minute.
Add the warm sugar gradually to the puree mixture and cook to 223ºF (106ºC) while stirring.
Remove the mixture from the heat and add the lemon juice.
Immediately pour the mixture in the sheet pan.
Cool for 2 hours. Once the pate de fruit is set, cut it as desired and roll each piece in granulated sugar.
If the sugar won’t stick, dip each piece briefly in a little Everclear.
Serve. They can be frozen if first dusted lightly with starch and then covered tightly with plastic wrap.