Pâtes de fruits assorties

cassis: fruit pulp 66% (cassis 33%, apple 33%) fraise: fruit pulp 68% (strawberry 34%, apple 34%) abricot: fruit pulp 67% (apricot 33.5%, apple 33.5%) poire: fruit pulp 67% (pear 37.5%, apple 29.5%) framboise: fruit pulp 68% (raspberry 34%, apple 34%) rhubarbe: fruit pulp 70% (rhubarb 35%, apple 35%) - sugar, glucose syrup, gelling agent: pectins, acidifier: citric acid,