Plum pastila is an old dish. Simple recipes have long been known and used by the people. Now this sweet is prepared infrequently. But it can be used by both babies and nursing mothers, since the candy made at home contains only natural ingredients, is rich in vitamins and microelements. In addition, the dessert is low in calories.

How to make plum marshmallow

Regardless of which recipe for making plum marshmallows for the winter the hostess uses, she needs to know that only ripe and even overripe sweet fruits are suitable for the dish. Any variety is suitable. The plums are washed thoroughly and left for a few minutes until the water drains. Then, using a sharp knife, they are cut to remove the bones, and passed through a blender or meat grinder.

Whether to add sugar and other ingredients to the marshmallow for the winter, the hostess can decide on her own. It depends on personal needs and preferences. Even if the recipe states that you need sugar for cooking, you do not need to take it. Gelling agents such as gelatin are not added to the plum marshmallow. During drying, the puree becomes thick without the addition of these ingredients.

In order to dry the marshmallow from plums for the winter, it is usually placed in the oven. But there are also alternative ways. Some simple recipes involve cooking in an electric dryer or multicooker.

Important! In order for the plum marshmallow to dry evenly, it is made with a thickness of 5-10 mm.

Plum paste in an electric dryer

Those who use an electric dryer to prepare plum sweets for the winter note that this method is the simplest. Drying takes from 12 to 14 hours. Dessert is prepared at a temperature of +65 0 - + 70 0 С. Besides plums? you can add peaches, apples, bananas, strawberries, brandy to the recipe. Sugar, if desired, is replaced with honey.

First, mashed potatoes are whipped from the washed and pitted fruits, mixed with granulated sugar or honey. Food parchment is placed on the pallet of the electric dryer, greased with vegetable oil to avoid the dessert sticking.

The berry mass is poured onto a sheet and evenly, in a thin layer, spread over the entire tray with a spoon. The pallet is placed on a dryer, the temperature is set to +55 0 - + 60 0 C. After 12–15 hours, depending on the thickness of the layer, a natural tasty marshmallow according to a simple recipe will be ready. In order to gently remove it from the pallet, this must be done at that moment before the dish has time to cool.

Plum paste in the oven

Simple methods of processing fruits for the winter in Russia were widely known. Kolomna is considered the birthplace of the recipe for drying fruit or berry puree. Sweets prepared in this city were sent even to Europe. In the old days, the delicacy was dried in stone ovens. And in modern conditions, they are successfully replaced by ovens.

Peeled, seedless fruits, divided in half, are first lightly baked. They are placed on a baking sheet with the skin facing down and placed in the oven for 20 minutes at a temperature of 200 0 C. Then they are cooled and ground with a blender or meat grinder. If desired, pass through a sieve to remove the peel. Add granulated sugar and put on fire for a few minutes to dissolve all the sugar. It is not recommended to bring to a boil.

The final and simple stage of the recipe is drying. The baking sheet is completely covered with parchment. The prepared puree is distributed in an even thin layer, sent to the oven heated to 75 0 С. The door must be left ajar. On average, the total cooking time is 8-10 hours. Ovens equipped with a convection function allow the marshmallow to dry faster, in about 6 hours.

Classic plum marshmallow

To prepare plum marshmallows for the winter according to a simple classic recipe, you will need:

• 700 g of berries;
• 70 g sugar.

Pitted plums, put on a covered baking sheet and bake for 15–20 minutes. The berries should soften. When ready, remove them from the oven, pass through a blender, add sugar. Heat the sweet mass in a cooking container to dissolve the sugar crystals. Make sure the contents do not boil.

Pour the plum mass onto a baking sheet lined with parchment paper. Smooth it out carefully. Turn on the oven, setting the temperature to no more than 75 0 C. Place a baking sheet inside and dry the pastille for 10 hours. Leave the door slightly open. After the delicacy is ready, it is recommended to infuse it for about 1.5 hours.

Sugar-free plum paste

In order to prepare 1 kg of pastille for the winter, you will need about 6 kg of plums. The finished treat may seem harsh. To make the plum marshmallow softer, the recipe can be supplemented with juicy fruits. Some housewives prefer to add bananas to it.

To prepare the marshmallow, peel the fruits, remove all the seeds, make mashed potatoes. Grease a baking sheet with vegetable oil. Put the plum puree in a layer 0.5 cm high. Send the workpiece to the oven. The temperature can be set to 100 0 С, do not forget to leave the oven door open. In such conditions, the dessert is cooked for about 5 hours. After this time, take out the marshmallow and, without waiting for complete cooling, cut into small pieces. They can be shaped like simple rolls.

Plum paste with apples

Hand-made plum-apple marshmallow is a worthy competitor to an exquisite and healthy dessert. To prepare it, you need to stock up on:

• 1 kg of apples;
• 300 g plums;
• 200 g granulated sugar.

Plums in this recipe give a pleasant sourness, and apples make the marshmallow more tender and plastic. Remove the peel from the apples. Cut all fruits and peel them. Put plums and apples on a baking sheet covered with parchment, send them to the oven. Set the temperature to 150 0 С. While the fruits are baking, watch them. As soon as they are soft, turn off the oven and remove the fruits from the baking sheet. After the baked plums and apples have cooled, cover them with granulated sugar. Beat all together in a blender until smooth.

On a baking sheet, change the baking parchment, put the fruit puree on it and smooth, spreading over the entire area. Make sure that the thickness of the marshmallow is equally thin, otherwise it will dry out for a long time. At the same time, you should not make the layer thinner than 5 mm, the pastille will be covered with cracks, and it will be impossible to roll it into rolls. Use the oven to dry. When the dessert is ready, it can be cut into long thin strips and rolled into rolls. To preserve the treat for the winter, you need to take plain parchment paper, transfer the marshmallow plates with it, put it in a container and close it tightly with a lid.

Important! There is an easy way to dry pastilles. The treat is laid out on a baking sheet and left at room temperature for 3-4 days. Then turn over the back side and stand for another two days.

Plum Pastila with Pears

To please yourself with natural plum and pear marshmallow, you need to take:

• 500 g plums;
• 500 g of pears;
• ½ tsp cardamom;
• a little star anise.

Peel and cut the fruit into small pieces. Add the cardamom and star anise, place in the oven over medium heat for 15–20 minutes. Grind the baked fruit to a puree consistency.

Prepare a baking sheet with parchment. Pour the fruit mass over it. Dry for 6 hours at a temperature of about 100 0 С, without closing the oven to the end. In order to determine the readiness of the plum marshmallow, you need to touch it. If the treat is no longer sticky, you can take it out of the oven.

Plum paste in the microwave

Even inexperienced housewives can prepare a plum dessert for the winter in the microwave. The recipe is simple. After removing the seeds, the fruits are heated in a microwave oven at maximum power for about 10 minutes. Then make a homogeneous mass of them. To taste, add granulated sugar, honey or do without them.

Put the mashed potatoes on a tray, put on the maximum power mode, set the timer for 30 minutes. When the time is up, the power is halved and the marshmallow is kept in the microwave until its mass is 2/3 less than the original. Dessert is taken out of the oven, transferred to a prepared plate or tray, and cooled.

Important! When cooking treats, splashes fly into the microwave ovens. Therefore, before placing the puree in the oven, cover it with a napkin.

Plum paste in a slow cooker

Pastille prepared for the winter in a multicooker turns out to be no less tasty. To bring the recipe to life, you need:

• 1 kg of plums;
• 250 g of sugar.

Cover the peeled seedless fruits with granulated sugar for about half an hour until the plums let the juice flow. Then place them in the multicooker bowl. Switch the device on to the "Extinguishing" mode. Set a timer for 30 minutes. When the time is up, grind the fruit mass in a blender or with a sieve.

Put it back in the slow cooker. Cook the mashed potatoes in the “Multipovar” or “Simmering” mode for 4–5 hours. When the mass thickens so much that it stops dripping from the spoon, cool slightly. Take a container for food, cover it with cling film, put a thick fruit mass on it. Leave the container in the refrigerator overnight. The finished dessert can be cut into slices and sprinkled with icing sugar. One of the recipes is clearly shown in the video below.

Conclusion

Natural plum marshmallow prepared for the winter can be stored for up to 2 months in tightly closed simple glass jars, in plastic wrap or in food parchment. It is not recommended to leave the dessert in the refrigerator, it will become covered with a white bloom and become sticky. Choose a cool, dark place for storage. In winter, the treat can be consumed separately or as a filling for other dishes.

Many are lovers of natural sweets and prefer to cook such dishes on their own using fruits. One of the varieties of such desserts is marshmallow, the main ingredient of which is plum fruits. It is quite possible to cook the dish with your own hands at home, but not everyone knows how to properly carry out this process. This article will tell in detail not only about the dessert itself, but also about what the algorithm and the main recipes for its preparation are.

Features of the dish

Plum pastila is a unique tea delicacy that has many positive reviews from both adults and children. This dish does not imply the presence of chemical components and preservatives in its composition. Some of the nutrients contained in plum fruits are retained even after heat treatment of the fruit.

The pastille has a soft texture, it can be given any shape and served as homemade candies. You also have a huge scope for experimentation, because, in addition to plums, you can add other fruits, such as apples, to the treat. In addition, you have a unique opportunity to regulate the amount of sugar in the dessert, it is determined by the taste of the fruits themselves, as well as personal preferences. Sometimes such a dish is made sour and eaten in combination with meat and some hot dishes.

Dessert recipe

Sometimes they take a much smaller amount of sugar, for example, only 70 grams of granulated sugar is added to 700 grams of fruit. If, on the contrary, you want to make a sweeter version, then you can take 500 grams of sugar per kilogram of fruit.

The cooking process must follow a specific algorithm.

• Select suitable fruits. It is desirable that they are quite ripe and juicy. This procedure will also eliminate the need to add a lot of sugar to the dish. Do not use even slightly rotting fruits to create marshmallows.
• The fruit should be washed and the stalks removed.
• Then cut the plums in half, remove the core and put them in a saucepan. At this stage, sprinkle the fruit with the juice of half a lemon, pour in the water.
• Next, the pan should be put on fire with the lid closed and the water inside should be brought to a boiling state.
• Then you need to remove the lid, reduce the heat and evaporate the fruit for 30 minutes.
• Take out the hot fruit and chop it with a blender.

• After that, add sugar and puree the mixture until it acquires a uniform consistency without sugar lumps. This will take approximately 15 minutes.
• Then take a baking sheet and line it with baking parchment. Apply olive oil on top of it and pour the plum mixture. It must be leveled so that the thickness of the layer filling the entire baking sheet does not exceed 10 mm.
• The oven must be preheated to 100 degrees and the future dessert must be put in it. A baking sheet with mashed potatoes is usually dried for 5-6 hours. To prevent the food from burning, it is recommended to leave the oven door ajar. If you do not have an oven, then you can dry the dessert for two or those days on the balcony. The readiness of the dessert is determined by touching it - it should not stick, and the finished sweetness is also freely separated from the parchment.
• On a baking sheet, cut the treat into portions and then remove from the paper. After the plates are wrapped in a tube shape.

You can eat pastille by combining it with various foods. Sometimes it is sprinkled with cinnamon or vanilla is added, serving as a full-fledged dessert. To make the delicacy more satisfying, you can eat it along with various nuts - the products go together quite well.

An unusual taste can be achieved by sprinkling the dessert with sesame seeds or even poppy seeds.

Where can you cook?

It is not only in the oven that you can make such the right sweetness. There are other technologies for creating a natural treat.

To prepare a dish in a multicooker, you need to take a kilogram of plum fruits and 250 grams of granulated sugar.

The preparation method includes a number of sequential operations.

• Clean and halved plums should be sprinkled with sugar and then allowed to juice for about half an hour.
• Then put the mixture in a slow cooker, choosing the stewing mode, leave the ingredients there for another half hour.
• Using a blender, finally blend the ingredients to a puree consistency and send them back to the multicooker. Select the simmering mode and leave the mixture there for 4 or 5 hours, stirring from time to time.
• The dish will be ready when no drops drip from the spoon while stirring. Instead, pieces should fall.
• After you cool the dessert, put it in a container (it must be covered with cling film from the inside) and leave for 10-12 hours or overnight in the refrigerator.
• When serving, the product is cut into small pieces and rolled in sugar or powdered sugar.

To create a plum treat in the microwave, follow the step-by-step instructions.

As you know, marshmallow is a primordially Russian delicacy, the first information about which dates back to the XIV century. It is believed that it was invented by the inhabitants of Kolomna, because this delicacy, produced here, has enjoyed great popularity throughout Russia for a long time. Pastila is not only a very tasty and healthy dessert obtained from natural fruits and berries, it is also a dietary product and is recommended for baby food. Today we propose to learn how to make marshmallow from plums. However, one 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 paste - recipe

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

Plums - their quantity directly depends on how much finished marshmallow you want to get;

A saucepan or cauldron with a thick bottom for cooking fruits;

Plywood or wooden boards for drying pastilles.

If plums don't seem sweet enough to you, sugar can be used. However, it should be remembered that if you add too much sugar, the pastille will dry out worse. If you want to add an original flavor to the product, add walnuts, peanuts or hazelnuts to it.

Some housewives dry the pastille in the oven, in this case, a baking sheet and baking paper will be required.

So, everything you need is ready, and your family is already waiting - they will not wait until the plum marshmallow is ready. It's time to move on to the cooking process.

To begin with, carefully wash our fruits and cut them into small pieces so that they boil faster. Then we transfer the chopped plum mass into a cauldron or saucepan with a thick bottom. Add a glass of water, cover tightly with a lid and wait for it to boil, after which we boil the mass over low heat. Moreover, the contents of the cauldron should not be stirred until the peel bursts and the fruit is finally softened.

After that, stirring constantly, we 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.

Put the resulting mashed potatoes in a wide and boil well, not forgetting to stir constantly. We cool down the plum mass and spread it on a sheet of plywood oiled with vegetable oil. Spread the puree evenly over the surface. The layer thickness should be 1-1.5 centimeters. Our plum candy is almost ready!

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

If the days are fine, sunny, then in a day the marshmallow can be turned over to the other side and left to dry for a 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 up into a tube. Our plum marshmallow is ready! Enjoy your meal!

Pastila has been cooked since time immemorial. They used a variety of fruits and berries: apples, apricots, raspberries. We will tell you how to make plum marshmallow, because this is a wonderful delicacy for both adults and children. Also marshmallow has a positive effect on the work of the gastrointestinal tract, and marshmallow without added sugar can be safely consumed subject to any diets.

Sugar-free plum paste

Ingredients:

• Plums - 3 kg.

Preparation

So, let's start preparing such a dietary product as plum candy without added sugar. To begin with, the plums must be rinsed and placed one by one on a baking sheet (you may even need more than one). We put plums in the oven and bake at 150 degrees. The purpose of baking is to separate the juice. Every half hour we take out and drain the juice from the baking sheet into another container. In this case, the plums are reduced in size and they can be transferred to one baking sheet and continue to separate the juice.

Then the plums can be left the next day in the switched off oven and continue cooking the next day. We take out the seeds and put the plums in the blender bowl directly with the skins - they are also well chopped. We begin to whisk the mass in mashed potatoes, gradually adding the poured juice. Next, pour the puree back into the baking sheets and send it back to the oven, preheated to the same 150 degrees. The main thing is to periodically mix the mass and make sure that the edges do not burn. You can swap baking sheets. We do this until the puree turns into a thick paste and is reduced in size by about three times. Then you can take it out and transfer it to another baking sheet, lined with baking paper.

We continue to dry the paste at the same temperature, but do not forget to constantly take it out, cool it in air and send it back. Then we turn over the almost resulting marshmallow and dry it. Then it can be rolled directly with the paper into a roll and placed vertically in a cardboard box. Make sure that it does not get damp. And if this happens, dry again. Separate the required amount of marshmallow from the plum and savor without fear of harming the figure! On the contrary, it will only contribute to the ultimate goal of the diet.

Classic plum marshmallow

Ingredients:

• plums - 1 kg;
• sugar - 1 tbsp.

Preparation

Let's figure out how to make delicious plum marshmallow so that both adults and children like it? Very simple! Wash the plums and separate them from the stone. We put it in a saucepan (you can take a saucepan with a thick bottom). Cook for about an hour - one and a half without adding water. Boiled plums should be cooled and rubbed through a fine sieve. Then pour the puree back into the pan and cook for about two hours, stirring occasionally. For thirty minutes add sugar and stir until completely dissolved. The thick mass should be cooled before proceeding. When it cools down, take a baking sheet and re-grind it with parchment paper.

We spread the paste with a spoon and distribute so that the thickness is minimal - one or two millimeters (the thinner the layer, the the drying process will go faster). Dry the marshmallow in the oven for about 15 hours at 80 degrees. Then we cut into slices and put them in a tightly closing container so that they do not stick together later.

In fact, there are many options for how to make from plums, apples. The result will depend on your imagination. For example, when plums are boiled and sugar is added, you can add some spices to your taste. Grains of chalk cloves and cinnamon add spice to the pastille. You can also use honey instead of sugar - you get a delicate and aromatic delicacy.

Pastila is food is not the very first delicacy invented by a person. Well, or the second, the first is just dried fruit.
Homemade fruit marshmallow is a natural tasty and cheap treat for all family members. Such marshmallow is also appropriate as an independent dessert for tea or coffee, and is also widely used in baking, and even as an addition to meat dishes. A marshmallow is prepared from mashed berry or fruit puree; apples, cherry plums, plums, apricots or peaches are ideal for marshmallows.

Plum pastille has a very pleasant sweet and sour taste and is well kept. In the southern regions marshmallow is dried directly in the sun, but in the middle lane, of course, you will have to use the oven.

Ingredients

• plum 1 kg
• granulated sugar 300 g
• vegetable oil 1-2 tbsp. l.

How to make plum marshmallow at home

1. Choose fruit for marshmallow that is well ripe, but not overripe, and in no case tainted. Be sure to check if the stone is easily separated, otherwise the preparation of the plum will take a very long time.
2. 
   So, the plums must be washed, allowed to drain off the main water. Remove the bones. The stone can be easily removed if you cut the plum along the hollow and slightly turn the halves. The bone will literally jump out by itself.
3. 
   Place the halves of the plums in a small saucepan and add 100 ml of water.
4. 
   Bring the plums to a boil over medium heat and cook until they begin to fall apart. Remove from heat and cool to nearly room temperature.
5. 
   Next, you need a blender. Use it to puree all the gruel from the plums.
6. 
   Wipe the resulting puree through a sieve, so the mass will become as homogeneous as possible.
7. 
   Put the mashed potatoes in a saucepan, add sugar, put on medium heat to boil (do not forget to stir constantly, do not close the lid).
8. 
   How to determine how much more puree to cook? It should almost look like jam, stop boiling, and start to "spit" quite a lot. Then remove the puree from the heat.
9. 
   Line a baking sheet with parchment, evenly oiled.
10. 
    Spoon all the plum puree over the parchment.
11. 
    Now this layer of puree needs to be dried to a marshmallow state. Move the baking sheet to the oven, turn on the heat to almost low and open the oven door slightly. So the pastille will dry for at least 4 hours (depending on the oven, the process may take 6 hours).
12. 
    The pastille is ready when it starts to easily come off the parchment in one layer. Let it cool completely.
13. 
    Cut the cooled pastille with scissors into strips, roll into rolls, if desired, each can be tied with twine.

This is how plum marshmallows are prepared at home. Place it in clean, dry jars and close tightly. It is recommended to store the pastille in a cool place.