Spray an 8" square cake pan with cooking spray (not the baking spray with flour added).

Line the pan in both directions with parchment paper. Spray the paper too. Set the pan aside.

In a small bowl, whisk together the 2 oz of sugar and the pectin. Set aside.

In a medium sized saucepan, bring the blackberry juice to a boil. Whisk in the pectin/sugar and return the mix to a boil.

Add the remaining sugar and the corn syrup. Bring the mix to a boil. Stirring often, cook the mix to 225°F, about 10-15 minutes. Turn off the heat.

Add the lemon juice and stir until it settles. Pour into the prepared pan. Set the pan on a level, heat-proof surface and let it cool completely and set, about 6-8 hours.

Generously sprinkle a sheet pan with a layer of vanilla sugar. Sprinkle a cutting board with a layer of the vanilla sugar. Place the rest of the vanilla sugar in a small bowl.

Use the parchment paper to lift the jelly out of the pan and flip it onto the cutting board that has been sprinkled with vanilla sugar. Peel the paper off the back of the jelly. Sprinkle the top of the jelly with a layer of vanilla sugar.

To prevent sticking, lightly oil the blade of a long knife. Cut the jelly square into 1" lengths, gently separately the pieces as they are cut. Cut each length into 1" squares. Roll each square in sugar as it is cut and line it up on the prepared sheet pan. You should have a total of 64 1" squares. Sprinkle a layer of sugar over the candies then transfer them to a cooling rack set over a sheet pan. Leave the candies on the rack, unwrapped, at room temperature for 24 hours to dry the coating. Pack the candies in a covered container or a box, sprinkle a little sugar or use waxed paper between the layers to prevent sticking .