Line two large baking sheets 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 shown in the photo.

To dry plum marshmallows at home, set your oven to the lowest possible temperature and place the trays in the center. In my oven it is 80 degrees. If you cannot put less than 100, then it is better to leave the oven door ajar, otherwise the marshmallow may burn out. If you have a convection mode, feel free to turn it on. It perfectly speeds up the drying process. Approximately in the middle of cooking, it is better to swap the trays for even drying. The pastille is 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 marshmallows can be dried outside in hot weather. Put it in the shade and cover with gauze to keep out 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 battery in winter. Cut the finished pastille into strips, roll into rolls, cover with baking paper and store in a cool place in a sealed container or jar. Recipe adapted from Natasha's kitchen blog in English. Many thanks to the author.

Can you make plum marshmallow at home? Yes, and not even one recipe. The pastille in this recipe is prepared in pure form, without sugar, agar-agar, pectin and other thickeners - it can be safely given to even the smallest children, as well as to pregnant and lactating women without fear of allergic reactions. The calorie content of the dessert is very low, so it can be safely included in the diet.

The rich, natural sweet and sour taste of plum marshmallow will perfectly complement oatmeal and meat dishes. If the marshmallow is made from sweet varieties of plums, then a dessert is obtained that children happily eat in its pure form, like sweets, and if from sour,

Cooking time: 24 hours / Output: 10 servings.

Ingredients:

• plum of sweet varieties 1 kg
• vegetable oil 1 tsp

How to make plum marshmallow

We wash the plums and let them drain with water - any kind of fruit is suitable, it is desirable that they are sweet,

We cut each fruit with a sharp knife over the entire surface, dividing the plum into 2 halves, and remove the bone.

Grind the pitted fruits in a blender or pass through a meat grinder. The result should be a smooth, smooth fruit puree.

Put the plums in a heavy-bottomed saucepan and put on the smallest heat. Cook, stirring constantly, for 1 hour - do not cover with a lid.

During the preparation process, the jam will acquire a more uniform consistency of bright red color. We continue to cook without a lid for another 2 hours, stirring continuously, so that all the liquid evaporates.

The result should be a thick, dark brown plum jam that holds its shape perfectly.

Cover the baking sheet with parchment and grease it with a little vegetable oil.

Pour the plum jam onto a baking sheet, distribute it evenly over the parchment and level with a wooden or silicone spatula.

The layer should be no thicker than one centimeter - otherwise the pastille will dry for a very long time.

We put the plum marshmallow to dry - it will ripen in the sun for 3-4 days, in an oven heated to 100 degrees, the drying time will be 15-20 hours. When doing this, keep the oven door open to ensure free air circulation. Determining the degree of drying is very simple: if a trace of juice remains on the finger, then it is too early to take out the marshmallow.

When the marshmallow is completely dry, its thickness will be only 2-3 mm.

The dried pastille does not stick to the fingers, does not leave traces of juice, but at the same time remains elastic to the touch - this indicates the readiness of the dish. The pastille can be darker or lighter depending on the starting material.

We remove the plum marshmallow from the parchment (the finished marshmallow is removed very easily - another criterion for readiness), roll it up into tubes and cut it into portioned pieces. Sprinkle with powdered sugar if desired. You can remove the marshmallow not in one piece, but by cutting it into pieces along with the parchment and only then detaching it from the paper, as it is convenient for anyone.

On a note

• Store plum marshmallows in a tightly sealed glass jar or wrapped in edible paper in the refrigerator.
• You can diversify the taste of marshmallow by adding a little lemon juice and honey, cinnamon, vanilla or nuts to it.
• You can also make sweet plum marshmallows. To do this, cook jam, adding granulated sugar at the rate of 300 g of sugar per 1 kg of plums.

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 at all or sweeten the product with honey. Most often, sweet and sour berries and fruits containing a fairly large amount of pectin are chosen for making pastilles, plums are among them. Homemade plum marshmallow is a completely natural product, tasty and healthy. It takes a long time to cook, but does not require a lot of culinary skills.

Cooking features

Plum pastila can be prepared in several ways, but there are some important general rules.

• To prepare marshmallow, you need to get a plum puree. If there are pieces of peel in it, this will negatively affect the taste of the product. Preparing the dessert using traditional technology, the plums are baked and then rubbed through a sieve, while the peel and bones are separated. If the berries are crushed with a blender, you must first remove both the peel and the seeds. For grinding in a meat grinder, it is enough to remove the bones, while the peel is crushed so that it is practically invisible in the puree.
• Plum puree can thicken without added sugar or other ingredients. To speed up the preparation of the marshmallow, mashed potatoes are mixed with egg whites or thickeners (agar-agar, gelatin) are added to it. Then the marshmallow turns out to be similar to Turkish delight.
• You can dry mashed potatoes to a marshmallow consistency without using kitchen equipment, but an oven and an electric fruit dryer will significantly speed up this process.
• When using an oven, a relatively low temperature is set in it. If the convection function is present, it is activated. If the stove does not have such a function, the oven door is left ajar. The hob taps located above the oven are protected with a special shield, otherwise they may melt from overheating and emit an unpleasant odor.
• If you plan to dry the puree in natural conditions, cover it with gauze or a loose cloth to protect it from dust, insects, and direct sunlight.
• To improve the taste of the marshmallow at the last stage of cooking, you can add nuts to it.
• To prevent the pieces of marshmallow from sticking to your hands, sprinkle it with powdered sugar or starch.

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

The classic recipe for plum marshmallow

• plums - 1 kg;
• sugar - 0.2 kg.

Cooking method:

• Wash the plums. Cut the fruit in half and 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, put them in an oven preheated to 150 degrees, heat them for half an hour.
• Remove the drain pan from the oven. Let them cool slightly. Rub through a sieve.
• Add sugar to the puree and stir. Place the plum mixture in a saucepan and cook, stirring occasionally, until the mixture is like a 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. As such, place the marshmallow in a jar or container, close tightly and store in a kitchen cabinet.

Sugar-free plum marshmallow

• plums - how much will be.

Cooking method:

• Fold the washed and dried plums whole in 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 juice that has been released earlier.
• Return the mashed potatoes to the mold and place in the oven preheated to 120-130 degrees again. To prevent the marshmallow from burning, the mold can be greased with vegetable oil.
• Bake the pastille until its layer is 3 times thinner. Keep the oven door ajar at 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 paste with honey

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

Cooking method:

• Peel the plums, turn them through a meat grinder. Place mashed potatoes in a saucepan, put on low heat. Boil down the plum puree until reduced by a third.
• Squeeze the juice from half a lemon, rub 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 mixture to a greased baking sheet with vegetable oil, level with a spatula. The optimum layer thickness is 6–8 mm.
• Preheat the oven to 100-110 degrees, put a baking sheet with fruit-honey mass in it, cook for 5-6 hours.

Pastila for this turns out to be more sticky than the previous ones, but more tasty and healthy. This includes sandwiching cookies or using it to make other desserts.

Plum marshmallow has a pleasant sweet and sour taste, rich color, pleasant aroma. It is not difficult to make it at home, but you have to be patient, since this process is lengthy.

If not all, then most people know about marshmallow. This product was rather scarce in Soviet times and was 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 same briquettes in the package, the pastille is dried in ovens or ovens.

It turns out that such a confection is easy to prepare on your own. Let's take, for example, a plum and make the described product out of it. It turns out that made plum marshmallow, possesses a number of useful properties:

• the finished product, unlike jam, retains vitamins and minerals;
• 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 using this confection in the preparation of various cereals, meat dishes, soups.

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

Method for preparing plum marshmallow

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

Making 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 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 # 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 liquid completely evaporates from the jam;
• The resulting plum jam is laid out on a baking sheet lined with baking paper. The paper is slightly greased 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;
• The pastille dries from the 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 candy is ready when it does not stick to your hands and does not leave traces of juice on them. The layer thickness of the finished confectionery product will be 3-5 millimeters;
• After all, the resulting sweet sheet is detached from the paper and cut into pieces. Then it all depends on the chef: either leave the various geometric figures, or the strips of cut marshmallow are twisted into rolls.

Option # 3

Using these recipes as an example, there are noticeable differences in making plum marshmallows at home. For example, some people do not 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 boiling. Someone adds water, and someone lemon. In general, for lovers of marshmallow a large field for creativity and invention.

The 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 what they just do not to please themselves and 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 made of edible paper and only in the refrigerator.

Plum pastila at home (in the oven or in the dryer) cooks very quickly! A simple recipe that does not require any special culinary skills.

In winter or for the New Year, such a marshmallow can be made from frozen plums. But even from the berries harvested for the winter, a luxurious dessert is obtained! In the summer-autumn season, fruit sweetness can be made from apricots, plums, apples, pears, grapes, cherry plum, dogwood, quince, and in the fall - even from pumpkin!

Sugar-free homemade plum marshmallow is a healthy dessert that you can eat often, unlike candy, pastries or cakes. Moreover, preparing a delicacy is easy! Fruit puree is laid out in a thin layer on a baking sheet or drier tray (dehydrator), the pasta dries very quickly, you do not need to wait weeks or months, as it would be cooked in the sun.

If you prefer natural sweets without sugar, then you will definitely like it either for weight loss and energy boost.

Sugar-free pastilles at home

So, we defrost the plum (they are already pitted). On a medium baking sheet, you need about 600-800 g of plums.

Grind the resulting mass with a blender in mashed potatoes. Spread evenly over a sheet of parchment paper spread out 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.

It can be rolled up, cut as you like. It can be stored in an open wide container without a lid for a long time.

Bon Appetit! Recipe from MariaS.