Line a 9" x 5" loaf pan with plastic wrap; coat plastic with cooking spray.
Place sugar, fruit puree or concentrate, applesauce and corn syrup in a
large saucepan; bring to a boil. Cook until a thermometer registers 224
F (about 10 minutes). Add pectin; bring to a boil. Cook 1 minute,
stirring frequently. Remove from heat.
Stir in lemon juice. Pour mixture into prepared pan; cool. Cover and let stand at room temperature overnight.
Sprinkle evenly with 12 g ultra-fine sugar. Invert onto a cutting
board. Discard plastic. Cut into ½" squares. Place one-fourth cup
ultra-fine sugar in a shallow dish; gently roll fruit gelees in sugar.
Approx. 32 pieces