Lightly oil a 7-inch square pan - set aside
Soak the gelatin in water for 5 minutes
In a saucepan combine juice, sugar, and soaked gelatin mixture
Stir on medium heat until the sugar and gelatin are dissolved.
Bring to a slow simmer and let simmer for 5 minutes.
You will know when it's done - when you lift some on a spoon it will pour into threads and makes small triangles on the edge of the spoon
Add flavoring and color
Remove from the pan and let rest for 15 minutes. This will cool the scum on the top.
Remove the scum from the top so you have a clear jelly mixture at the bottom.
You can now pour this into your prepared oiled baking pan. If the mixture has cooled too much just warm it gently until it is pouring consistency again.
Leave the jelly to set overnight or at least 8 hours at room temperature
Then carefully remove the slab from the pan onto a sugar-dusted surface.
Oil the blade of your knife and cut into strips then each strip into squares.
Dust each piece of jujube with castor sugar.
These will stay at room temperature for a few days