Pastila is one of the most traditional delicacies and at the same time useful. Preparing this dessert does not require the use of a large amount of sugar; sometimes you can do without it altogether or sweeten the product with honey. Most often, sweet and sour berries and fruits containing quite a lot are chosen for making marshmallows. a large number of pectin, plums are one of them. Homemade marshmallow from plum is completely natural product, tasty and healthy. Cooking it takes a lot of time, but does not require great culinary skill.
Cooking features
Plum marshmallow can be prepared in several ways, but there are several important general rules.
- To prepare pastille you need to get plum puree. If there are pieces of peel in it, this will negatively affect the taste of the product. Preparing dessert traditional technology, the plums are baked and then rubbed through a sieve, while the peel and seeds are separated. If the berries are crushed with a blender, you must first remove both the peel and the seeds. To grind in a meat grinder, it is enough to remove the seeds, and the peel will be crushed so that it will practically not be noticeable in the puree.
- Plum puree can thicken without adding sugar or other ingredients. To speed up the preparation of marshmallows, the puree is mixed with egg whites or add thickeners (agar-agar, gelatin) to it. Then the marshmallow turns out similar to Turkish delight.
- You can dry the puree to the consistency of marshmallow without using kitchen appliances, but an oven and an electric fruit dryer will significantly speed up this process.
- When using an oven, set it to a relatively low temperature. If there is a convection function, it is activated. If the stove does not have such a function, the door oven left ajar. The hob taps located above the oven are protected with a special shield, otherwise they may begin to melt due to overheating and emit an unpleasant odor.
- If you plan to dry the puree in natural conditions, it should be covered with gauze or loose fabric to protect it from dust, insects, and direct sunlight.
- To improve the taste of the marshmallow, you can add nuts to it at the last stage of cooking.
- To prevent pieces of marshmallow from sticking to your hands, sprinkle it powdered sugar or starch.
Store marshmallows prepared without adding egg whites, it is possible with room temperature, it will not deteriorate within 4 months. Treats made with proteins can be stored in the refrigerator for no more than a month. The dessert is stored in glass jars or containers, less often it is kept in canvas bags.
Classic plum pastille recipe
- plums - 1 kg;
- sugar - 0.2 kg.
Cooking method:
- Wash the plums. After cutting the fruit in half, remove the seeds. Weigh the peeled plums - this is the weight you need to focus on when determining the amount of sugar required.
- Place the peeled plums in a mold, place in an oven preheated to 150 degrees, and heat them for half an hour.
- Remove the pan with the plums from the oven. Let them cool slightly. Rub through a sieve.
- Add sugar to the plum puree and stir. Place the plum mixture in a saucepan and cook, stirring, until the mixture has the consistency of jam.
- Place parchment paper on a baking sheet, place the plum mixture on it, and smooth with a spatula. Layer fruit mass should not be thicker than a centimeter.
- Place the baking sheet in the oven and dry the plum mass for 5-6 hours at a temperature of 80-100 degrees.
Ready-made marshmallow Cool slightly, sprinkle with powdered sugar or starch, cut into strips and roll them into rolls. In this form, place the marshmallow in a jar or container, close tightly and store in the kitchen cabinet.
Plum marshmallow without sugar
- plums - how much will it be?
Cooking method:
- Place the washed and dried plums entirely in a baking dish and place in an oven preheated to 150 degrees. After about half an hour, turn off the oven and leave the plums to cool in it.
- Drain the juice from the mold into a bowl. Rub the plums through a sieve, thus separating the pulp from the seeds and peel.
- Beat the plum puree with a blender, gradually adding the previously released juice.
- Return the puree to the form and place in the oven preheated to 120–130 degrees again. To prevent the pastille from burning, you can grease the mold. vegetable oil.
- Bake the marshmallow until its layer becomes 3 times thinner. Keep the oven door slightly open during this time.
All that remains is to cool the marshmallow, cut it, sprinkle with powdered sugar so that it is not sticky, put it in jars or containers, close tightly and store in a cool place.
Plum pastille with honey
- plums - 1 kg;
- lemon - 0.5 pcs.;
- honey - 0.2 l.
Cooking method:
- Peel the plums and grind through a meat grinder. Place the puree in a saucepan and place over low heat. Boil the plum puree until it is reduced by a third.
- Squeeze the juice out of half a lemon, grate the zest from the fruit (you will need a teaspoon).
- Add lemon juice and zest to plum puree. Continue boiling it for another 10-15 minutes.
- Add melted liquid state honey, stir.
- Transfer the plum mixture onto a baking sheet greased with vegetable oil and smooth with a spatula. The optimal layer thickness is 6–8 mm.
- Preheat the oven to 100–110 degrees, place a baking tray with fruit and honey mixture in it, cook for 5–6 hours.
This way the marshmallow turns out stickier than the previous ones, but more tasty and healthy. You can also use it to sandwich cookies or use it to make other desserts.
Plum marshmallow has a pleasant sweet and sour taste, rich color, pleasant aroma. Making it at home is not difficult, but you will have to be patient, as this process is lengthy.
Plum pastille at home (in the oven or in the dryer) is prepared very quickly! A simple recipe that does not require special culinary skills.
In winter or for the New Year, such marshmallows can be prepared from frozen plums. But even berries stored for the winter make a luxurious dessert! In the summer-autumn season, fruit sweets can be made from apricots, plums, apples, pears, grapes, cherry plums, dogwoods, quinces, and in the fall - even from pumpkins!
Homemade plum pastille without sugar is healthy dessert, which can be eaten frequently, unlike candies, pastries or cakes. Moreover, the delicacy is easy to prepare! Fruit puree laid out in a thin layer on a baking sheet or dryer (dehydrator) tray, the paste dries very quickly, no need to wait weeks or months, as it would be prepared in the sun.
If you prefer natural sweets without sugar, then you will definitely like it or for weight loss and energy boost.
Homemade sugar-free marshmallows
So, defrost the plums (they are already pitted). You need about 600-800 g of plums on a medium baking sheet.
Grind the resulting mass into a puree using a blender. Distribute evenly over the sheet parchment paper, spread on a baking sheet. Dry at 50 degrees in a slightly open oven until the marshmallow becomes dense and does not stick to your hands. It will take 6-7 hours.
The finished pastille is easily separated from the parchment sheet.
You can roll it up and cut it as you please. It can be stored in an open wide container without a lid for quite a long time.
Bon appetit! Recipe from MariaS.
If not everyone, then the majority knows about marshmallows. This product was quite scarce in Soviet time and immediately sold out when it appeared in stores.
The traditional marshmallow we know is made from apples, where dried fruits, nuts and other fillers can be added to the mixture. On my own finished product is a confectionery product that, according to its taste and appearance Reminds me of both jam and marmalade at the same time. To give the product increased density and turn it into the same briquettes in the package, the marshmallow is dried in ovens or stoves.
This confectionery product, it turns out, is easy to prepare on your own. Let’s take, for example, a plum and make the described product from it. It turns out that the marshmallow was made from plums, has a number of useful properties:
- the finished product, unlike jam, retains vitamins and microelements;
- prepared without thickeners such as gelatin, pectin and others;
- absolutely harmless to children and pregnant and nursing mothers;
- low-calorie product, allows you to include it in the diet baby food;
- specific rich taste, allows you to use this confectionery product in the preparation of various cereals, meat dishes, soups.
And most importantly: when preparing plum marshmallows, you don’t need any special conditions and accessories, but only the availability of plums and a recipe.
Method for preparing plum marshmallow
Since this type of sweet is practically safe and healthy, and besides, it can also be prepared at home, why not try it.
Preparing marshmallows will require I have one kilogram of ripe plums and 200 grams of sugar. Depending on the acidity of the fruit, the proportion of sugar can be increased. There are a great many recipes on the Internet, so everyone chooses the one that suits them.
So, let's get down to business and look at two or three recipes for making plum marshmallow at the same time. The difference between these methods is in minor details, but they allow you to choose suitable option based on your home conditions.
Option No 1
Option No 2
- Wash and dry the plum;
- Grind the seedless halves with a blender or grind in a meat grinder;
- The resulting mixture of plums boiled in a saucepan for low heat . You will have to stir all the time for an hour;
- When the mass becomes homogeneous, continue to cook it for another two hours, stirring with a spoon. This is done until the liquid from the jam has completely evaporated;
- Received plum jam placed on a baking sheet lined with baking paper. The paper is slightly greased with vegetable oil, and the jam laid out is leveled over the entire surface. To prevent the process from taking too long, the layer of jam should be no more than one centimeter;
- The plum marshmallow dries in the oven at a temperature of 100 degrees, from 15 to 20 hours. If the oven does not have convection, then it is better to keep the door slightly open to allow air to enter;
- The marshmallow is ready when it does not stick to your hands and does not leave traces of juice on them. Finished layer thickness confectionery product will be 3-5 millimeters;
- After all, the resulting sheet of sweets is separated from the paper and cut into pieces. Then it all depends on the cook: either leave various geometric shapes, or strips of chopped marshmallow are rolled into rolls.
Option No 3
Using these recipes as an example, there are noticeable differences in preparing plum marshmallows at home. So, some people don't add sugar at all if the fruit is sweet; someone covers the halves with sugar and leaves them for a while; others add sugar after cooking. Some people add water, others add lemon. In general, for marshmallow lovers large field for creativity and invention.
It will be made from marshmallow wonderful dessert if you add nuts and a pinch of vanilla to it. Vanilla will add wonderful smell product, and nuts have a special piquancy. They sprinkle it with poppy seeds and sugar, and do whatever they can to please themselves and their loved ones. IN in this case experiments are only beneficial. The main thing is not to forget about proper storage: either in tight closed jar, or in a roll, twisted from food paper and only in the refrigerator.
Step 1: prepare the plums.
We take juicy, ripe plums, rinse them under running water and put them in a colander to drain.
Using a knife, we make circular cuts crosswise around the entire plum, so that the knife reaches point-blank to the pit. Thus, we cut each fruit. 
Take a plum clean hands hold the two halves and turn them away from each other in different directions. 
Thus, we got 2 halves of plums, one of which remained with a pit. 
We take half a plum with a pit in our hands and in the same manner we turn its 2 cut parts away from each other. Now the bone remains on only 1 small piece. 
We take the knife in our hands and cut out the bone. 
We got 4 plum slices. 
Place the plum in a deep saucepan, take half a lemon and squeeze the juice directly onto the fruit. A lot of lemon juice You shouldn’t put it in, you can over-acidify the marshmallow. 
Pour 1 glass of clean distilled water into a saucepan with plums and place it on the stove, turned on at a high level. Cover it with a lid and bring the entire mass in the pan to a boil. Do not forget to periodically remove the lid from the pan and stir the ingredients with a wooden spatula so that the plum does not burn. After the water has boiled, remove the lid from the pan, turn the stove to a low level, and boil the plum until all the water in the pan has evaporated. This will take approximately from 20 to 40 minutes, the time is counted after the water boils. The evaporation time depends on how your stove works. Remove the pan with the prepared plum from the stove using a kitchen towel. 
Take a blender, open the lid and pour the hot mixture from the plums into it. Turn on the blender at the highest speed and beat the mixture until the consistency of puree. 
Then turn off the blender, open the lid, take a measuring spoon, use it to measure 300 grams of sugar, and add granulated sugar into a blender with plum puree. 
Cover the blender with a lid and blend all ingredients for 15 minutes until the sugar is completely dissolved.
Step 2: prepare a baking sheet and dry the plum pastille.
We take non-stick baking sheets, place baking paper on its surface so that its edges extend beyond the sides of the baking sheets. Just in case, lubricate the surface. baking paper 2 - 3 teaspoons olive oil using a pastry brush. 
Remove the ladle with the ingredients from the blender and slowly pour the mixture of plums and sugar in a thin stream onto the prepared baking sheet. We take an iron spatula and use it to carefully distribute the plum puree in an even layer over the entire baking sheet. The thickness of the mass should not be more than 1 centimeter. The thicker the mass on the baking sheet, the longer it takes for the marshmallow to dry. And now there are 2 options for drying marshmallows. You can place the baking sheets with the marshmallow in the sun and dry it for 2-3 days, after it becomes dense, roll it into sticks or cut it into squares and put it in jars. 
The second option is much simpler and faster, for this we preheat the oven up to 100 degrees less possible. Place the trays with marshmallows in the oven and dry them from 4 to 6 hours. How do you know if the marshmallow is ready? Use your finger to press on the surface of the marshmallow; a high-quality, properly prepared marshmallow should be elastic but soft, its structure should be uniform without rough hard places and syrup released during drying. Step 3: cut the plum pastille.
We take the baking sheets with the finished, dried marshmallow out of the oven or bring it in from the street, put it on the table and use a knife to cut it into squares or strips. 
Carefully remove a piece of marshmallow from the baking sheet. 
Place the strip with marshmallow on cutting board and carefully bend one edge of it inwards with your fingers. 
With a smooth movement of your hands, roll the strip into a tube, helping yourself with your fingers. Ready-made straws Place the marshmallows in a clean, dry jar and place in the refrigerator. In principle, marshmallows can be stored simply on a shelf in kitchen cabinet, but the temperature in the room should not be more than 20 - 21 degrees Celsius and an approximate air humidity of 70 to 80 percent. Step 4: Serve the plum pastille.
Plum pastille is served on a platter as a dessert. The taste of plum pastille is sweet and sour, the aroma is very pleasant. This blank is perfect for decorating cakes or fruit desserts. My sweet tooth happily eats almost kilograms of it, an excellent substitute for sweets. Bon appetit! - − Based on this recipe, you can make marshmallows from any fruit. But! Juicy berries do not require adding water - these are strawberries, raspberries, cherries and cranberries. Citrus fruits also do not require water. To make marshmallow, apples, melons and pears need to be covered with sugar, water added and boiled, then the juice is drained, the pulp is crushed and marshmallow is made from it.
- − You can complement the aroma of marshmallows with spices, it can be cinnamon or vanilla.
- − Cutting the marshmallow is not important; it can be cut into any shapes. For example, you can cut out very attractive decorations for cakes or pastries from it.
- − You can add various chopped nuts, hazelnuts, Walnut and many others.
- − People suffering from diabetes You can eat marshmallows prepared without sugar.
- − The top of the freshly prepared marshmallow can be sprinkled with sesame seeds, sugar or powdered sugar and dried.
- − Instead of olive oil, you can use vegetable or corn oil to grease the baking sheets.
Let the baked plums for the marshmallow cool slightly so as not to burn yourself. Transfer them in batches to a blender and puree until smooth. As you can see, I didn’t remove the skin from them, the blender did a great job with it.
Pour the plum puree into a large saucepan and add sugar to taste. Stir well until it is completely dissolved. If your puree remains warm, then you don’t need to heat it up. If it has time to cool down, you can put it on the stove for just a minute.
Line two large baking trays with baking paper so that it hangs over the edges. Pour the prepared plum puree over them and distribute evenly. The ideal layer thickness for me is half a centimeter or a little more. Otherwise it will take a very long time to dry. The surface should be flat and smooth, as in the photo.
To dry plum marshmallows at home, set your oven to the lowest possible temperature and place the baking sheets in the center. In my oven it's 80 degrees. If you can’t set it to less than 100, then it’s better to leave the oven door ajar, otherwise the marshmallow may burn. If you have a convection mode, feel free to turn it on. It perfectly speeds up the drying process. Approximately halfway through cooking, it is better to swap the baking sheets for even drying. The pastille will be ready when it completely stops sticking to your hands and becomes easy to separate from the paper.
At the dacha, where our ovens are not so modern, plum marshmallow You can also dry it outside in hot weather. Place it in the shade and cover it with gauze to prevent flies (the gauze should not touch the surface of the marshmallow, otherwise it will stick). It is better to bring the baking sheets into the house at night. In 2 days they will have time to dry completely. If you have low humidity in your house, then the marshmallow can be successfully dried on a Russian stove or radiator in winter. Cut the finished marshmallow into strips, roll into rolls, line with baking paper and store in a cool place in a hermetically sealed container or jar. The recipe is adapted from the English blog Natasha's kitchen. Many thanks to the author.
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