In a saucepan, mix the jam with the lemon juice/water. Sprinkle the pectin and collagen on top, then whisk into the fruit. Place the pan on the stove over medium heat. Bring to a bubble and cook 12-15 minutes, until the pectin has dissolved and you have a very smooth, syrupy liquid that is starting to look jam like.Pour the mixture into the gummy bear molds or into a 9x9 parchment-lined baking dish. Refrigerate for 2 hours until completely set. Pop the gummy bears out of the molds (or cut into small squares). Place the sugar in a bowl and toss the gummy bears in the sugar. Store in an airtight container in the refrigerator for up to 2 weeks.