Preparation

1. In a big glass bowl, dissolve the gelatine in 125 ml (1/3 cup) of cold water.
2. In a saucepan, cook all the fruits and the maple syrup for 10 minutes on medium heat or until the fruits are very soft.
3. Remove from the heat and let cool for 3 minutes.
4. Using a blender or food processor, purée the fruit preparation.
5. Let cool again for 5 minutes.
6. Meanwhile, cover a baking sheet with wax paper, letting it extend over both opposite sides.
7. Add the fruit preparation to the gelatine and let it dissolve well into it.
8. Pour and spread evenly the preparation on the baking sheet.
9. Refrigerate for 4 hours.
10. Cut the jujubes with cookie cutters or cut them into ribbons to roll them and bring them as a snack.