Plum pastille is a favorite delicacy at home. Plum marshmallow: preparing a fragrant homemade delicacy on your own

If not all, then most know about marshmallow. This product was quite scarce in Soviet times 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. The finished product itself is a confectionery product, which in its taste and appearance resembles both jam and marmalade at the same time. To give the product an increased density and turn it into the very briquettes in the package, the marshmallow is dried in ovens or ovens.

Here is a confectionery product, it turns out, it is easy to prepare yourself. Take, for example, a plum and make the described product out of it. It turns out that a marshmallow made from plums, has a number of useful properties:

• the finished product, unlike jam, retains vitamins and trace elements;
• prepared without thickeners such as gelatin, pectin and others;
• absolutely harmless to children and pregnant and lactating mothers;
• low-calorie product, allows you to include it in the diet of baby food;
• specific rich taste, allows you to use this confectionery in the preparation of various cereals, meat dishes, soups.

And most importantly: that when preparing plum marshmallow, no special conditions and devices are required, but only the presence of plums and a recipe.

How to make plum paste

Since this type of sweet is practically safe and healthy, and besides, it can also be prepared at home, why not try it.

Cooking marshmallow will require the presence 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 lot of recipes on the Internet, so everyone chooses the one that suits him.

So, let's get down to business and consider at the same time two or three recipes for making plum marshmallows. The difference between these methods is in minor details, but it is they that allow you to choose the appropriate option based on your home conditions.

Option #1

Option No 2

• Wash and dry the plum;
• Grind the pitted halves with a blender or scroll in a meat grinder;
• The resulting mixture of plums cooked in a saucepan over low heat. You will have to stir all the time for an hour;
• When the mass becomes homogeneous, it is continued to cook for another two hours, stirring with a spoon. This is done until the complete evaporation of the liquid from the jam;
• The resulting plum jam is laid out on a baking sheet covered with baking paper. The paper is slightly smeared with vegetable oil, and the laid out jam is leveled over the entire surface. So that the process does not drag on for a long time, the layer of jam should be no more than one centimeter;
• Dries marshmallow from plums in the oven at a temperature of 100 degrees, from 15 to 20 hours. If the oven is without convection, then it is better to keep the door ajar for air access;
• The marshmallow is ready when it does not stick to the hands and leaves no traces of juice on them. The thickness of the layer of the finished confectionery will be 3-5 millimeters;
• After all, the resulting sheet of sweetness is detached from the paper and cut into pieces. Then it all depends on the chef: either leave various geometric shapes, or strips of chopped marshmallow are twisted into rolls.

Option 3

Using these recipes as an example, there are noticeable differences in the preparation of plum marshmallows at home. So, some people do not add sugar at all if the fruit is sweet; someone fills the halves with sugar and leaves for a while; others add sugar after boiling. Some add water, some add lemon. In general, lovers of pastila a large field for creativity and invention.

Marshmallow will make a wonderful dessert if you add nuts and a pinch of vanilla to it. Vanilla will give a wonderful smell to the product, and nuts will give a special piquancy. And sprinkled with poppy seeds and sugar, and they just don’t do anything to please themselves and their loved ones. In this case, experiments are only beneficial. The main thing is not to forget about proper storage: either in a tightly closed jar, or in a roll twisted from food paper and only in the refrigerator.

Pastila is a sweet that has been known for a long time, but now it is prepared quite rarely, but in vain. It can be eaten even by small children and nursing mothers, because it is absolutely natural, contains many vitamins and trace elements. Plus, it's a low-calorie treat. Marshmallow is prepared from fruits and berries, apples, pears, plums, currants, apricots, peaches are more often used. Let's focus on making plum marshmallows.

Choose ripe fruits for cooking, you can overripe. They should be thoroughly washed, the bones can not be separated, if in the future you grind the puree through a sieve. Putting sugar in marshmallow or not is a matter of your taste. First, the fruits should be mashed using one of the following methods: smash with a hand blender, bake in the oven, or boil until soft, then rubbing through a sieve.

Then the puree should be dried, turning it into marshmallow. Consider several ways to prepare this delicious sweet.

How to make plum marshmallows

Sugarless

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

Roll the finished marshmallow in a warm state into a tube, you can directly with paper. Separate paper before use.

In the video, Irina Kuzmina will tell you about the secrets of making plum marshmallows without sugar

In a slow cooker

Required: plums 1 kg, sugar 250 g.

Pour the pitted plums with sugar, leave for 30 minutes to let the juice flow. Transfer to the multicooker bowl, set the extinguishing mode for 30 minutes. Rub the mass through a sieve or interrupt with a blender. Set the languor or multi-cook mode for 4-5 hours. Periodically, the mass must be mixed. When the puree reaches the required density (it stops dripping from a spoon, but will slowly fall in pieces), cool it to a warm state. Then transfer the mass to a container covered with cling film for further solidification. To thicken the mass, put it in the refrigerator overnight.

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

in the dryer

Make a puree of boiled or raw fruits. Add sugar or honey to taste, stir until completely dissolved. Distribute the plum gruel in a thin layer on pallets covered with baking paper, greased with vegetable oil.

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

In the oven

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

Pour the pitted plums with sugar, leave for a while so that the juice stands out. Add the juice and zest of one lemon, if desired. Cook over low heat, stirring, until the fruits are soft. Grind the plums into a puree using a blender or sieve. Boil plum puree over low heat for 2.5-3 hours until the mass becomes very thick. After that, spread it in a thin layer on a baking sheet covered with oiled parchment. Dry in the oven at a temperature of 110 degrees, with the door slightly open, until cooked. Drying time approximately 4-5 hours.

in the microwave

Cut the plums in half, leaving the pits intact. Place in the microwave for 10-15 minutes on full power. You should get plum porridge, which we grind through a sieve. You can add sugar to taste and lemon juice. Put the dishes with 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 cloth so that excess moisture leaves, but at the same time the mass does not splatter in all directions. Every 15 minutes, remove the plate, stirring the contents. When the puree has evaporated by 2/3 of the volume, the marshmallow is ready. Transfer the warm marshmallow to a container, wait until completely solidified.

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

How to determine the readiness of marshmallow

The readiness of the marshmallow can be determined as follows: when touched, it does not stick to the hand, it is freely separated from the parchment.

Plum marshmallow storage

You can store the finished delicacy folded in a glass jar, closed with a nylon lid. You can put the jar in the refrigerator for longer storage. The product can not be immediately separated from the paper, but it can be done immediately before use.

Follow these simple tips to try making homemade marshmallows. In terms of taste and useful properties, it is much superior to store-bought sweets. In addition, it does not harm the figure at all.

Well, what else can you make blanks from plums for the winter besides jam, marmalade, marmalade and compote? Yes, even plum marshmallow! This is a very tasty, natural and healthy dessert that your kids will love. Plum marshmallow turns out to be thin, very interesting in texture and rolls up perfectly. Its sweet and sour taste is completely devoid of cloying, since we will not use so much sugar.

For the preparation of plum marshmallow, fruits of absolutely any condition are suitable - not quite yet ripe or, on the contrary, overripe. You can adjust the amount of sugar at your discretion - just try the finished jam. And if you want, do it without sugar at all, but then the marshmallow will be quite sour. Fragrant additives (cinnamon, mint, cardamom, nutmeg, cloves, star anise, and so on) are also optional.

In total, from the indicated amount of plums and sugar, 250 grams of finished homemade marshmallow is obtained. Just on one standard baking sheet (60x60 centimeters). In one roll (if you also make 8 things) there will be about 30 grams of dessert with a calorie content of 103 kcal per serving.

Ingredients:

Cooking step by step with photos:

We will prepare homemade plum marshmallow from plums and granulated sugar. Water is not needed, but about aromatic additives, I wrote above.

So, we take 1 kilogram of ripe, juicy plums, wash them and remove the seeds. It is most convenient to simply cut each fruit in half lengthwise and pull out the bone. If you don’t have exactly 1 kg, it’s not scary - take 0.8-1.2 kg. Then adjust the amount of sugar yourself. Next, put all the plums in a suitable volume dish (preferably with a thick bottom), close the lid and put on medium heat. Under the lid, the plums will soften faster and release the juice.

Do not forget to stir so that the contents do not boil. After 15 minutes, the plums will completely soften and acquire a puree-like consistency. All that's left is the skin, which needs to be crushed.

By the way, right now you can add granulated sugar. I only have 100 grams, but given that the yield of the finished plum marshmallow is only 250 grams, this is enough. But if you want sweet marshmallow, try and add more sugar.

We mix everything (it is not necessary to remove the pan from the stove) and cook on a low-medium fire for about 10-15 minutes. Cooking time for plums depends on the juiciness of the fruit, but it is important to evaporate as much moisture as possible. In addition, the contents of the pan must be stirred from time to time so that the jam does not burn.

Now take a baking sheet and cover it with baking paper. If you are not sure about your paper (sometimes not very good quality), grease it with a thin layer of refined vegetable oil. When I prepare marshmallows, most often I grease the paper with odorless sunflower oil - it's more reliable. But it is in the case of plums that you can not do this, since they contain a lot of pectin and the mass gels well, and then moves away from the paper in a moment. Pour still hot plum jam onto the parchment (if you want, cool it - it doesn’t matter) and level with a spatula. The layer thickness should be no more than 7-8 mm, otherwise the marshmallow will dry for a very long time. Try to make sure that the fruit mass is distributed in an even layer in thickness, otherwise the marshmallow in the oven may burn from the edges.

You can dry plum marshmallow in different ways. First of all, in the oven at the lowest temperature (no more than 100 degrees) with the door ajar. Depending on the thickness of the layer, the time may be needed in different ways. In addition, you can use a special dryer for vegetables and fruits. Or outdoors in the sun. If you like the latter method, remember that the most suitable weather is a hot sunny day. Then a day is enough for the plum pastille to dry. Meanwhile, in normal (sometimes cloudy or changeable) weather, it can take 3-4 days. Personally, I dried marshmallow for about 4-4.5 hours in the oven. The readiness of plum marshmallow is easily determined in a tactile way, that is, not only externally, but also to the touch. Feel it - if you press on the layer with your finger, it remains dry, but slightly sticky (this is normal), and the marshmallow is elastic.

Step 1: prepare the plums.

We take juicy, ripe, plums, wash them under running water and put them in a colander to glass the water. With a knife we ​​make circular cuts crosswise, crosswise around the entire plum, so that the knife reaches point-blank to the bone. Thus, we cut each fruit. We take the plum with clean hands by the two halves and turn them from each other in different directions. Thus, we got 2 halves of plums, one of which was left with a bone. We take a half of a plum with a stone in our hands and in the same way we turn 2 of its incised parts from each other. Now the bone remains only on 1 small piece. We take a knife in our hands and cut out the bone. Got 4 plum slices. We put the plum in a deep saucepan, take half a lemon and squeeze the juice from it directly onto the fruit. You should not put a lot of lemon juice, you can acidify the marshmallow. Pour 1 cup of clean distilled water into a saucepan with plums and put on the stove, turned on at a strong 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 mix the ingredients with a wooden spatula so that the plum does not burn. After the water boils, remove the lid from the pan, screw the stove to a small level, boil the plum until all the water in the pan has evaporated. This will take approximately 20 to 40 minutes, the time is considered after boiling water. Evaporation time depends on how your stove works. Remove the saucepan with the prepared plum from the stove with a kitchen towel. We take a blender, open the lid and pour the hot mass from the plums into it. Turn on the blender at the highest speed and beat the mass until the consistency of puree. Then turn off the blender, open the lid, take a measuring spoon, measure 300 grams of sugar with it, and pour the granulated sugar into the blender with plum puree. Cover the blender with a lid and mix all the ingredients for 15 minutes until the sugar is completely dissolved.

Step 2: prepare a baking sheet and dry the plum marshmallow.

We take non-stick baking sheets, put baking paper on its surface so that its edges go beyond the sides of the baking sheets. Just in case, grease the surface of the baking paper with 2 - 3 teaspoons of olive oil using a pastry brush. We remove the ladle with the ingredients from the blender and slowly pour the mass of plums and sugar into the prepared baking sheet in a thin stream. We take an iron spatula and with the help of it 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 the marshmallow dries. And now 2 options for drying marshmallows. You can lay the baking sheets with marshmallow in the sun and dry it for 2-3 days, after it becomes dense, roll it into sticks or cut into squares and place in jars. The second option is much easier and faster, for this we preheat the oven up to 100 degrees possible less. Baking trays with marshmallow set in the oven and dry 4 to 6 hours. How to understand if the pastille is ready? We press the surface of the marshmallow with the finger of the hand, a high-quality properly prepared marshmallow should be elastic, but soft, its structure should be uniform without coarse hard spots and syrup released during drying.

Step 3: cut the plum marshmallow.

We take out the baking sheets with the finished, dried marshmallow from the oven or bring it from the street, put it on the table and cut it into squares or stripes with a knife. Carefully remove a piece of marshmallow from the pan. We put a strip with marshmallow on a cutting board and gently bend one of its edges away from us inward with our fingers. With a smooth movement of the hands, we roll the strip into a tube, helping ourselves with our fingers. We put the finished tubes of marshmallow in a clean, dry jar and put in the refrigerator. In principle, marshmallow can be stored simply on a shelf in a kitchen cabinet, but the temperature in the room should not be more than 20 - 21 degrees Celsius and the approximate humidity of the air should be from 70 to 80 percent.

Step 4: serve plum marshmallow.

Plum pastille is served on a platter as a dessert. The taste of marshmallow from plums is sweet and sour, the aroma is very pleasant. This blank is great for decorating cakes or fruit desserts. My sweet tooth is happy to eat 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 the addition of water - these are strawberries, raspberries, cherries and cranberries. Also does not require water citrus. Apples, melons and pears for the preparation of marshmallow should be covered with sugar, add water and boil, then decant the juice, grind the pulp and make marshmallow from it.

- − You can complement the flavor of marshmallow with a spice, it can be cinnamon or vanilla.

- - Cutting the marshmallow is not important, it can be cut with any figures. For example, it can be cut into very attractive decorations for cakes or pastries.

- − Various chopped nuts, hazelnuts, walnuts and many others can be added to the marshmallow.

- - People suffering from diabetes can eat marshmallow prepared without sugar.

- - On top of freshly cooked marshmallow, you can sprinkle with sesame seeds, sugar or powdered sugar and dry.

- − Instead of olive oil, you can use vegetable or corn oil to grease the pans.

Pastila is one of the most traditional delicacies and at the same time useful. The preparation of 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 a fairly large amount of pectin are chosen for the preparation of marshmallows, plums are among them. Homemade plum marshmallow is a completely natural product, tasty and healthy. Cooking it takes a lot of time, but does not require great culinary skills.

Cooking features

Plum marshmallow can be prepared in several ways, but there are a few important general rules.

• To make marshmallow, you need to get plum puree. If pieces of peel come across in it, this will negatively affect the taste of the product. When preparing a dessert according to the 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 bones, while the peel will be crushed so that it will practically not be noticeable in mashed potatoes.
• Plum puree can thicken without the addition of sugar and other ingredients. To speed up the preparation of marshmallows, puree is mixed with egg whites or thickeners are added to it (agar-agar, gelatin). Then the pastille turns out to be similar to Turkish delight.
• You can dry the puree to a marshmallow consistency without using kitchen appliances, but an oven and an electric fruit dryer will significantly speed up this process.
• When using the oven, set a relatively low temperature in it. If there is a convection function, it is activated. If the stove does not have such a function, leave the oven door ajar. The faucets of the hob located above the oven are protected by a special shield, otherwise they may start to melt from overheating and emit an unpleasant odor.
• If you plan to dry the puree in natural conditions, it should be covered with gauze or a loose cloth to protect it from dust, insects, and direct sunlight.
• To improve the taste of marshmallow at the last stage of cooking, nuts can be added to it.
• To prevent pieces of marshmallow from sticking to your hands, sprinkle it with powdered sugar or starch.

You can store marshmallow prepared without the addition of egg whites at room temperature, it will not deteriorate for 4 months. A treat made with proteins is stored in the refrigerator for no more than a month. For storage, dessert is stored in glass jars or containers, less often it is kept in canvas bags.

Classic Plum Pasta Recipe

• plums - 1 kg;
• sugar - 0.2 kg.

Cooking method:

• Wash plums. Cut the fruit in half, remove the seeds. Weigh the peeled plums - it is this weight that you need to focus on when determining the amount of sugar required.
• Place the peeled plums in a mold, put in an oven preheated to 150 degrees, warm them for half an hour.
• Remove the plum dish from the oven. Let them cool down a bit. Wipe through a sieve.
• Add sugar to the plum puree, mix. Place the plum mass in a saucepan and boil, stirring, until the composition acquires the consistency of jam.
• Lay parchment on a baking sheet, put the plum mass on it, smooth with a spatula. The layer of 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.

Cool the finished marshmallow a little, 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 a kitchen cabinet.

Plum pastille without sugar

• plums - how much will be.

Cooking method:

• Fold the washed and dried plums into a baking dish and place in an oven preheated to 150 degrees. After about half an hour, turn off the oven, 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 into it.
• Return the puree to the mold and place in the oven preheated to 120-130 degrees again. So that the pastille does not burn, the form can be greased with vegetable oil.
• Bake the marshmallow until its layer is 3 times thinner. Keep the oven door open during this time.

It remains to cool the marshmallow, cut it, sprinkle it with powdered sugar so that it is not sticky, put it in jars or containers, close it tightly and store it in a cool place.

Plum pastille with honey

• plums - 1 kg;
• lemon - 0.5 pcs.;
• honey - 0.2 l.

Cooking method:

• Peel the plums, turn through a meat grinder. Put the puree in a saucepan, put on a slow fire. Boil plum puree until it is reduced by a third.
• Squeeze the juice from half a lemon, grate the zest from the fruit (you need a teaspoon).
• Add lemon juice and zest to plum puree. Continue to boil it for another 10-15 minutes.
• Add honey melted to a liquid state, mix.
• Transfer the plum mass to a baking sheet greased with vegetable oil, smooth with a spatula. The optimal layer thickness is 6–8 mm.
• Preheat the oven to 100–110 degrees, put a baking sheet with fruit and honey mass in it, cook for 5–6 hours.

This pastille turns out to be more sticky than the previous ones, but more tasty and healthy. Including she can layer cookies or use it to make other desserts.

Plum candy 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.