1 1/3 cups fruit juice (any flavor)
4 packets powdered gelatin (1 ounce total)
2 1/2 cups sugar
2 cups fruit preserves or jam
Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5 minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups sugar, bring to a boil over medium high and cook, stirring, until sugar dissolves, 5 minutes. Add preserves and whisk to combine. Return to a boil and cook until thick and syrupy, 2 minutes. Add gelatin mixture and whisk until gelatin dissolves. Pour through a fine-mesh sieve into an 8 inch square baking dish. Refrigerate until set, 3 hours (or up to 2 weeks).
Place 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1 inch squares. Toss in sugar to coat just before serving.
If you want to make them ahead, keep them uncoated, tightly covered in plastic wrap in the fridge.
I used Pomegranate-cherry juice with raspberry jam for one batch, and a Berry Blend juice with strawberry jam for the other batch. Some other combination suggestions are:
- apple juice and apricot preserves
- grape juice and jam
- strawberry apple juice and strawberry jam