In a medium saucepan, combine sugar, corn syrup, and water. Cook over medium heat until the sugar has dissolved.

Add the fruit puree to the mixture and bring it to a boil.

Slowly sprinkle the citrus pectin into the boiling fruit mixture, stirring constantly to ensure it is well incorporated.

Continue to cook the mixture over medium heat until it reaches 107°C on a candy thermometer.

Remove the mixture from heat and stir in the citric acid.

Pour the hot candy mixture into a greased or parchment-lined mold or baking dish and allow it to cool at room temperature until it sets.

Once set, cut the candy into desired shapes.

Roll the cut pieces in granulated sugar to coat evenly.