Raspberry Fruit Jelly Candies

Blend the raspberries and pass them through a fine-mesh sieve to remove the seeds, yielding a smooth purée.

Whisk 35 g of the sugar with the pectin to ensure it disperses evenly without clumping.

In a saucepan, combine the raspberry purée, vanilla seeds, and the sugar-pectin mixture. Bring to a boil, stirring constantly.

Add the remaining sugar (250 g) and cook, stirring, until the temperature reaches 107°C and the mixture thickens and becomes glossy.

Remove from the heat, add the lemon juice, and stir quickly to combine.

Pour the mixture into a mold lined with parchment paper or a silicone mat. Leave at room temperature until fully set.