Homemade plum paste. Plum marshmallow: prepare a fragrant homemade delicacy yourself

As you know, pastila is an original Russian delicacy, the first information about which dates back to the 14th century. It is believed that it was invented by the residents of Kolomna, because this delicacy, produced here, was very popular throughout Russia for a long time. Pastila is not only very tasty and healthy dessert, obtained from natural fruits and berries, she is also dietary product and recommended for baby food. Today we suggest you learn how to make plum marshmallow. However, we should not forget that in the absence of this fruit, you can take almost any other as a basis: apricot, apple, peach, pear, etc.

Plum marshmallow- recipe

First you need to decide on the ingredients and utensils. We will need:

Plums - their quantity directly depends on how much ready-made marshmallow you want to receive;

A saucepan or cauldron with a thick bottom for boiling fruit;

Plywood or wooden planks for drying marshmallows.

If you don't find plums sweet enough, you can use sugar. However, it should be remembered that if you add too much sugar, the marshmallow will dry worse. If you want to give original taste product, also add to it walnuts, peanuts or hazelnuts.

Some housewives dry the marshmallow in the oven, in which case you will need a baking tray and baking paper.

So, everything you need is prepared, and your family is already waiting - they can’t wait for the plum pastille to be ready. It's time to move on to the cooking process.

First, wash our fruits thoroughly and cut them into small pieces so that they boil faster. Then transfer the chopped plum mass into a cauldron or pan with a thick bottom. Add a glass of water, cover tightly with a lid and wait until it boils, then cook the mixture over low heat. Moreover, the contents of the cauldron cannot be stirred until the peel bursts and the fruit completely softens.

After this, stirring constantly, continue to cook until the liquid has completely evaporated. When all the water has boiled away, turn off the heat and let the plum mass cool slightly. Then we pass it through a colander and, if planned, add pre-chopped nuts.

Place the resulting puree in a wide bowl and boil well, remembering to stir constantly. Cool the plum mass and place it on a greased vegetable oil sheet of plywood. Distribute the puree evenly over the surface. The layer thickness should be 1-1.5 centimeters. Our plum pastille is almost ready!

We expose our future delicacy to dry in the sun. In an apartment, you can use a window sill or balcony on the sunny side for these purposes. In a private house, the marshmallow can be dried directly on the street or on the roof, after covering it with gauze so that the fabric does not touch the surface.

If the days are fine, sunny, then after a day the marshmallow can be turned over to the other side and left to dry for another couple of days. It is important to dry the marshmallow well, otherwise it may become moldy during storage.

After making sure that our delicacy is well dried, carefully remove it from the board and roll it into a tube. Our plum pastille is ready! Bon appetit!

Preparation:

To prepare marshmallows at home, you need to choose dense varieties of plums. I make pastila from Hungarian plums. We are starting to sell plums en masse unripe, because they are more sour than ripe ones, which leads to the need to add sugar to the marshmallow. When the plum is ripe, it is sweet; you can add less sugar or not add it at all. Marshmallow made from an overripe plum will take a very long time to dry; it is better to mix such a plum for marshmallow with an apple.

Wash the plums, dry them, divide them into halves, remove the pits and cover with sugar. Stir and leave for 4-5 hours, during which time sour plum absorbs sugar and releases juice.

Drain the resulting juice and puree the plums in a blender. Spread the plum puree in an even layer about 0.5-1 cm thick over the surface of the marshmallow tray. I have one tray in my dryer, so for the other four tiers of the dryer I cut out trays from baking paper (we sell paper 38 cm wide, very convenient). The plastic tray should be lightly greased with odorless vegetable oil; high-quality baking paper does not need to be greased with anything.

Dry the marshmallow in a dryer at a temperature of 50-60°C. Drying time is approximately 10-12 hours. I dry for 4-5 hours, then take a break for a few hours or overnight. Then again 5 hours of drying.

The finished pastille does not stick to your hands and there is no liquid in it. The marshmallow easily rolls into a tube.

The marshmallow can also be dried in the oven at the specified temperature and airflow function.

We cut the finished marshmallow randomly and, if desired, roll it into tubes. The pastille should be stored in a well-closed container in a dark and dry place. From the specified amount of products it turns out - 400-450 g. delicious pastila.

Live plum marshmallow is a wonderful gift for family and friends!

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 sugar-free plum marshmallow is a healthy dessert that can be eaten often, unlike sweets, 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.

This is a traditional Russian dessert. Our ancestors knew a lot of ways to process a rich fruit and berry harvest. It is believed that the method of drying puree was first used in Kolomna. Dessert from these places was even exported to European countries.

Cooking in the oven

In ancient times, marshmallows were cooked in a stone oven or dried in the sun. In a city apartment, the easiest way to make dessert is in the oven.

Classic

You will need:

700 g plums;
70 g sugar.

Preparation

Divide the fruits into halves, remove the seeds.
Place the slices, skin side down, on a baking sheet and bake for 20 minutes at 200°C.
Puree the cooled fruits in a blender or meat grinder.
Grind the mixture through a sieve to remove any peel particles. But this is optional.
Add sugar and heat the mixture over low heat for two to three minutes until the granules dissolve. It is important that the puree should not boil.
Line a baking sheet with parchment so that the edges rise above the sides.
Pour the mixture into a baking tray and smooth it out.
The delicacy is dried in an oven preheated to 75°C for eight to ten hours with the door ajar. If the appliance has a convection function, the drying time is reduced to six hours.
Turn off the gas and let the dessert stand in the oven for another hour and a half.
Remove the dish and wait until it cools completely.

If you want to make small neat curls, you need to cut the dessert while hot with a pizza cutter. When the dish has cooled slightly, separate the strips from the parchment and roll them into snails.

Sugarless

You will need:

6 kg sweet ripe plums.

Preparation

Clean the fruits. Without seeds you will get about 5-5.1 kg of raw materials.
Puree using a blender or meat grinder. The second option is preferable, because the blender will not cope with hard peels.
Grease a baking sheet with vegetable oil and spread the puree over it. Layer thickness is about 5 mm.
Dry the workpiece in the oven at 100°C for five hours. The door should be slightly open.
Cut the finished hot marshmallow into portioned pieces or roll it into a roll.

From 6 kg of raw materials, about 900 g of finished product is obtained. The dessert will be slightly hard. If you are not satisfied with this result, cook it with the addition of juicy berries or fruits. Bananas can give softness and plasticity.

With apples

You will need:

300 g plums;
1 kg apples;
200 g sugar.

Preparation

Place plum halves and apple slices without peel or core on a baking sheet lined with parchment.
Bake in the oven at 150°C until soft.
Combine the cooled fruits with sugar and blend with a blender until the mass becomes homogeneous.
Pour the puree onto a baking sheet lined with parchment. The layer thickness should not exceed 8 mm.
Dry for eight hours at 70°C. The oven door should be slightly open.

To make the marshmallow soft and retain maximum vitamins, dry it at room temperature. Two days on one side and two more days on the other.

With pears

You will need:

500 g plums;
500 g pears;
star anise;
half a teaspoon of cardamom.

Preparation

Peel and cut the fruits into medium-sized pieces.
Add spices to the fruit and place over medium heat for 15 minutes.
Puree the mass. Don't forget to remove the star anise from the pan.
Pour the puree onto a baking sheet lined with parchment. Layer thickness is about 7 mm.
Dry the dessert for six hours at a temperature not exceeding 100°C. Don't forget to open the oven door slightly.

To determine if the marshmallow is ready, touch it with your finger. If the dessert does not stick to the skin, you can turn off the oven. Otherwise, drying must be continued.

From jam

You will need:

plum jam;
walnuts at your discretion.

Preparation

Cover a baking sheet with parchment and spread the jam on it in a thin layer.
Preheat the oven to 50-75°C and dry the workpiece for five to six hours with the door ajar.
Grind the nuts with a rolling pin or using a coffee grinder.
Sprinkle the hot delicacy with crumbs, cover with parchment and roll with a rolling pin so that the nuts are “stamped” into the dessert.

Apricot jam is also suitable for making marshmallows. In order for the dessert to acquire a uniform texture, it is better to rub the workpiece through a sieve.

With egg white

You will need:

1 kg plums;
two egg whites;
200 g sugar.

Preparation

Place the peeled fruits on a baking sheet, sprinkle with sugar and bake for 20 minutes in a well-heated oven.
Blend with a blender.
Beat the whites into a fluffy foam.
Enter carefully protein mass to the fruit room.
Cover a baking sheet with foil and transfer the egg-plum mixture into it in a thick layer of 3-4 cm.
Dry in the oven at 60°C with the door ajar for four to five hours.
Cut the finished delicacy into portions and sprinkle powdered sugar, coconut flakes or cocoa.

To make the marshmallow stick better and become elastic, use gelling agents. Zhelfix or agar-agar are suitable.

Dessert in fashionable devices

Arsenal modern housewives For a long time now it has not been limited to just the oven. Women have access to modern kitchen appliances, with which you can also prepare marshmallows.

In a slow cooker

Remove the seeds from the fruits, place them in the bowl of the device and sprinkle with sugar to taste.
When the fruits release juice, turn on the “Stew” mode and cook for half an hour.
Puree the mass with a blender or grind through a sieve.
Cook in the “Simmering” mode for four to five hours.
Pour the mixture into a flat container lined with cling film.
Place the cooled dessert in the refrigerator overnight to help it set faster.

The finished marshmallow should be cut into square pieces. So that they do not stick together and acquire attractive appearance, roll them in sugar or coconut flakes.

In an electric dryer

Puree raw plums.
Add honey or sugar at your discretion and stir until the sweetener dissolves.
Grease the trays with oil and spread the plum mixture in a thin layer.
Cook for 12 hours at 65°C.

In the microwave

Place the peeled fruits in a microwave-safe container and place in the oven. Warm up for ten minutes at maximum power.
Grind the mixture through a sieve.
Add sugar at your discretion.
Heat for 25 minutes on high power.
Cover the container with a damp gauze cloth, reduce the power by half and cook for a quarter of an hour.
Stir the puree, cover again with a napkin and cook for another 15 minutes.
Repeat this algorithm until two-thirds of the original puree volume has evaporated.
Transfer the product to a container covered with film and cool.

Storage

Housewives prefer to store dessert in three main ways.

In banks. Cut the treat into strips. Twist them. Place the “snails” in a clean and dry glass jar with nylon cover.
In parchment. Place the marshmallow on a sheet of parchment (whole or in portioned strips). Roll into a roll and secure. This can be done using thread or tape.
In film. Roll the whole layer into a roll (to prevent the layers from sticking together, you can lightly sprinkle them with starch). Wrap tightly with film to block air access.

Pastila can be stored in a cool, dark place for up to two months. But not in the refrigerator. At low temperatures and high humidity, it will become covered with a white coating and become sticky.

Pastila is a sweet that has been known for a long time, but now it is prepared quite rarely, but in vain. Even small children and nursing mothers can eat it, because it is absolutely natural and contains many vitamins and microelements. Besides, pastila low-calorie treat. Marshmallows are prepared from fruits and berries; apples, pears, plums, currants, apricots, and peaches are often used. Let's focus on making plum marshmallows.

For cooking, choose ripe fruits, or overripe ones. They should be washed thoroughly; the seeds do not need to be separated if in the future you grind the puree through a sieve. Whether to put sugar in the pastille or not is a matter of your taste. First, the fruits should be pureed using one of the following methods: puree with a hand blender, bake in the oven, or boil until soft, then rub through a sieve.

Then the puree should be dried, turning it into a marshmallow. Let's look at several ways to prepare this delicious sweet.

Methods for preparing plum marshmallows

Sugarless

Place washed and pitted plums in an even layer on a baking sheet lined with parchment. Bake in the oven until soft, grind through a sieve or grind with a blender. Spread the puree in a thin layer up to 0.5 cm over the lined baking paper baking sheet and place in the oven to dry. The temperature should be 100-120 degrees. You need to dry the marshmallow with the oven door slightly open for about 5-6 hours. The oven door must be kept ajar to allow excess moisture to escape.

When warm, roll the finished marshmallow into a tube, or directly with paper. Before use, separate the paper.

In the video, Irina Kuzmina will tell you about the secrets of making sugar-free plum marshmallows

In a slow cooker

You will need: plums 1 kg, sugar 250 g.

Sprinkle the pitted plums with sugar and leave for 30 minutes to allow them to release their juice. Place in a multicooker bowl and set to simmer for 30 minutes. Rub the mixture through a sieve or blend with a blender. Set the simmer or multi-cook mode for 4-5 hours. The mass needs to be stirred periodically. When the puree reaches the required thickness (it stops dripping from the spoon, but slowly falls in chunks), cool it until warm. Then transfer the mixture to a container lined with cling film for further hardening. To make the mass dense, put it in the refrigerator overnight.

Remove the finished marshmallow from the container, cut into pieces, and roll in sugar.

In the dryer

Make puree from boiled or raw fruits. Add sugar or honey to taste, stir until completely dissolved. Spread the plum pulp in a thin layer on trays lined with baking paper greased with vegetable oil.

The thinner the layer, the marshmallow faster will dry out. Dry at a temperature of 65-70 degrees for 12-15 hours until ready. Finished product roll into rolls, cut into pieces with a sharp knife, sprinkle with powdered sugar.

In the oven

For preparation you will need: plums 1 kg, sugar or honey 250 g, lemon to taste.

Sprinkle the pitted plums with sugar and leave for a while to release the juice. If desired, add the juice and zest of one lemon. Cook over low heat, stirring until the fruits become soft. Grind the plums into a puree using a blender or sieve. Boil down plum puree over low heat for 2.5-3 hours, until the mass becomes very thick. After this, spread it in a thin layer on a baking sheet lined with oiled parchment. Dry in the oven at 110 degrees, with the door slightly open, until done. Drying time is approximately 4-5 hours.

In the microwave

Cut the plums into halves, leaving the pits in place. Microwave for 10-15 minutes at full power. You should get plum porridge, which we grind through a sieve. You can add sugar to it to taste and lemon juice. Place the bowl with the grated plums in the microwave at full power for 25-30 minutes, then reduce the power by half. Be sure to cover the dishes with a gauze napkin so that excess moisture escapes, but at the same time the mass does not splash in all directions. Remove the plate every 15 minutes, stirring the contents. When the puree has evaporated by 2/3 of the volume, the pastille is ready. Transfer the warm marshmallow into a container and wait until it hardens completely.

Carefully remove the treat from the container, cut into pieces, and roll in powdered sugar.

How to determine the readiness of marshmallows

The readiness of the marshmallow can be determined this way: when you touch it, it does not stick to your hand and separates freely from the parchment.

Storing plum marshmallows

You can store the finished treat rolled up in glass jar, closed with a nylon lid. You can put the jar in the refrigerator for longer long-term storage. You don’t have to separate the product from the paper right away, but do it immediately before use.

Following these some simple advice, try to cook homemade marshmallow. According to your taste and beneficial properties it is significantly superior to store-bought sweets. In addition, it does not harm the figure at all.