In a thick bottom casserole, combine orange juice, maple syrup, lemon juice and maple sugar and bring to a boil. Boil for 5 minutes. Add butter and continue to boil for 4 minutes. Dissolve the gelatin in water and add to the hot mixture. Remove from heat and transfer onto a cookie sheet. Refrigerate for 30 minutes. Once set, cut the jelly into pieces to form jujubes. Let them rest in room temperature for 48 hours on a grilled surface, then coat with maple sugar. Keep in a cool and dry place, such as the pantry.
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