Plum marshmallows: secrets of making plum marshmallows at home

Pastila is a sweet that has been popular for a long time, but at the moment it is prepared quite rarely, but in vain. Even small children and nursing mothers can eat it, because it is completely natural and contains many vitamins and microelements. In addition, pastila is a low-calorie treat. They prepare marshmallows from fruits and berries; they often use apples, pears, plums, currants, apricots, and peaches. Let's focus on making plum marshmallows.

Top tips for making marshmallows

For production, choose ripe fruits, or overripe ones. They should be thoroughly washed; the seeds do not need to be separated if you will be grinding the puree through a sieve in the future. Whether or not to put sugar in the pastille is a matter of your taste. First, the fruits should be turned into puree 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 pastille. Let's look at several methods for making this delicious sweetness.

Methods for making 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 of up to 0.5 cm on a baking tray lined with baking paper and place in the oven to dry. The temperature should be 100-120 degrees. It is necessary to dry the marshmallow with the oven door ajar for approximately 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, Ira Kuzmina will talk 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 let them 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. From time to time the mass must be stirred. When the puree reaches the desired thickness (it stops dripping from the spoon and slowly falls into pieces), cool it until warm. Then transfer the mass to a container covered with cling film for further hardening. To make the mass dense, put it in the refrigerator overnight (that is, in the dark) .

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

In the dryer

Create a 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 faster the marshmallow will dry. 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, and sprinkle with sweet powder.

In the oven

To make it 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 1 lemon. Cook over low heat, stirring until the fruits become soft. Grind the plums into puree using a blender or sieve. Boil the 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 covered with oiled parchment. Dry in the oven at 110 degrees, with the door ajar, 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. The result should be plum porridge, which we grind through a sieve. You can add sugar 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. Every 15 minutes, remove the plate, 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 sweet powder.

How to find the readiness of marshmallows

The readiness of the marshmallow can be determined as follows: when touched, 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 a glass jar closed with a nylon lid. You can put the jar in the refrigerator for longer storage. You don’t have to separate the product from the paper right away, but create it specifically before use.

Following these simple tips, try to make homemade marshmallows. In terms of taste and beneficial properties, it is significantly superior to store-bought sweets. In addition, it does not harm the figure at all.

Plum marshmallow

Mon, September 12, 2016

Well, what other preparations can you create from plums for the winter besides jam, marmalade, marmalade and compote? Yes, at least plum marshmallow! This is a very tasty, natural and healthy dessert that your kids will love. Plum marshmallow comes out narrow, has a very interesting texture and rolls up perfectly. Its sweet and sour taste is completely devoid of cloying, because we will not use so much sugar.

For making plum marshmallows, fruits of any condition are suitable - not yet completely ripe or, on the contrary, overripe. You can adjust the amount of sugar at your own discretion - just try the finished jam. If you wish, make it completely without sugar, 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, the indicated amount of plums and sugar yields 250 grams of ready-made homemade marshmallow. Just enough for one regular baking sheet (60x60 cm). One roll (if you also make 8 pieces) will contain about 30 grams of dessert with a calorie content of 103 kcal per serving.

Ingredients:

Making a dish step by step:

We will prepare homemade plum marshmallow from plums and sweet sand. Water will not be useful, but I wrote above about fragrant additives.

So, take 1 kilogram of ripe, juicy plums, wash them and remove the seeds. The most convenient way is to simply cut any fruit in half lengthwise and remove the pit. If you don’t have exactly 1 kg, it’s not scary - take 0.8-1.2 kg. Later you can adjust the amount of sugar yourself. Next, put all the plums in a suitable sized container (preferably with a thick bottom), close the lid and place on medium heat. Under the lid, the plums will soften faster and release juice.

Don't forget to stir so that the contents don't stick. After about 15 minutes, the plums will soften one hundred percent and acquire a puree-like consistency. All that remains is the skin, which needs to be chopped.

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

Let's create a plum mass that is one hundred percent homogeneous - the most convenient way is to use an immersion blender.

Mix everything (it is not necessary to remove the pan from the stove) and cook over medium heat for about 10-15 minutes. The cooking time for plums depends on the juiciness of the fruit, but it is important to evaporate as much water 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 tray and line it with baking paper. If you are not convinced of your own paper (sometimes it is not of very good quality), lubricate it with a thin layer of refined vegetable oil. When I prepare marshmallows, I often grease the paper with unscented sunflower oil - it’s safer this way. But specifically in the case of plums, you don’t have to do this, because they contain a lot of pectin and the mass gels perfectly, and then immediately comes away from the paper. Pour the still hot plum jam onto the parchment (if you wish, cool it - it doesn’t matter) and smooth it out with a spatula. The thickness of the layer should be no more than 7-8 mm, otherwise the marshmallow will take a very long time to dry. Try to create it so that the fruit mass is distributed in a layer of similar thickness, otherwise the marshmallow may burn at the edges in the oven.

You can dry plum marshmallows using various methods. First of all, in the oven at the lowest temperature (not more than 100 degrees) with the door ajar. Depending on the thickness of the layer, time can be useful in different ways. In addition, you can use a special dryer for vegetables and fruits. Or in the fresh air in the sun. If you prefer the extreme method, remember that the most suitable weather is a hot sunny day. Then a day will be enough for the plum pastille to dry. Meanwhile, in normal (sometimes cloudy or variable) weather, this may take 3-4 days. Personally, I dried the marshmallow for about 4-4.5 hours in the oven. The readiness of plum marshmallow is simply determined by the tactile method, that is, not only from the outside, but also by touch. Touch it - if you press the layer with your finger, it remains dry, but slightly sticky (this is normal), and the marshmallow remains elastic.

You see, the marshmallow comes off the paper unsurpassed - it is very flexible, like narrow rubber, and bends in all directions without any problems.

All that remains is to cut the layer into pieces - the most convenient way to do this is with kitchen scissors (directly together with the paper).

We roll the plates into tight rolls and store our dessert preparation in the refrigerator. If you like, you can wrap any roll with parchment and tie it with thread - then it will not unroll.

By the way, in the photo it seems that the marshmallow came out very black, actually dark, but this is not so. This is how colorful and saturated it is in light!

Plum marshmallow

Plum marshmallow is a preparation for the winter, which is a useful substitute for desserts purchased in stores. Easy methods can be done even by young housewives who take care of their own figure and health. Different recipes allow you to vary the taste and appearance. This product can be used as the interior or decoration of homemade baked goods.

Description of plum marshmallow

Pastila is a Russian delicacy made from various fruits and berries. Honey was previously used as a sweetener. Over time, the technology has been improved little.

At the moment, 3 types of this sweet are known:

boiled plum puree with sugar, then dried by any method;
air pastille with the addition of whipped cream;
glue - with the addition of molasses, agar-agar or pectin syrup.

The finished product mixture is more like toffee. The fruit treat is suitable for dietary nutrition if sweet sand has not been consumed. Calorie content is about 270 kcal.

Harm and usefulness of the product

Plum marshmallow is a necessary dessert that doesn’t contain a drop of fat. The carbohydrates in the composition are represented by plant fibers, which cleanse the human body of toxins and toxic substances. The functioning of the gastrointestinal tract is stabilized (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) .

Caution should be exercised for ulcers of the stomach and intestinal tract.

Constant use of a product made at home can restore blood pressure, lower cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) and strengthen the walls of blood vessels. A person stops feeling anxious and depressed. Plum marshmallow contains many vitamins, fiber, organic acids and tannins. It is recommended for kidney diseases, restores the functioning of the nervous system, improves vision and memory.

Methods for making marshmallows

For plum marshmallows at home, take fruits of any variety. The ripeness of fruits is the basic rule that the housewife must follow. The sweetness of the finished product is regulated by the amount of sugar (it is not used for dietary purposes).

There are a few preliminary steps you need to take:

Sort out the plums. Rotten and greenish fruits should not be used.
The product must be thoroughly washed in plenty of water and dried.
Remove all seeds with a knife.
Using a food processor, blender or meat grinder, grind the pulp.
Add sugar, if needed, or honey, which will add the necessary substances to the marshmallow. There are options with additional products, they are indicated in the recipes.
The mass can be boiled in advance to obtain a thick consistency. In some cases, this process is skipped.

No gelling agents are required to make plum marshmallows. Home cooks choose the most suitable and affordable drying option, which will be the final step. A composition that does not stick to your fingers will indicate the readiness of the dish.

In the oven

Young housewives often ask how to prepare delicious plum marshmallows at home for the winter in the oven? There are several methods:

Apply the boiled fruit composition in a 5 mm layer onto a lined baking sheet and cook at 100 degrees for 5 hours, without closing the door one hundred percent. When using a modern convection oven, drying time is reduced by several hours.
Divide the fruit in half, remove the pit and bake on a sheet, skin side down. After grinding, heat the mass without boiling with sugar. Spread the puree on a greased piece of parchment paper and dry in a slightly open oven for about 10 hours at 90 degrees.

If the mass from the new ground plums is quite thick, you can immediately begin drying.

In the dryer

The most common method is to prepare plum marshmallow. Once the fruits are twisted, mix with honey or sugar, if the recipe calls for it, and distribute among the trays with a spatula. The surface must first be covered with baking paper and greased with vegetable oil. It will take approximately 14 hours to dry the puree at a temperature of 65 degrees.

On air

The air-drying process is the most labor-intensive option, so you will need to choose sunny weather for the production of plum marshmallows, protect from insects and twist the sheets once a day. The time will vary from 3 to 7 days.

Pastila recipes

There are many recipes for plum pastilles. They differ not only in the production method. Some include additional ingredients that create new taste sensations. In the composition you can find:

other fruits and various berries;
nuts;
spices.

It is worth getting acquainted with the popular variations.

Georgian pastila Tklapi

In state Georgian cuisine, plum pastila is used as a dessert and for making various dishes (for example, kharcho).

Product set:

fruits – 3 kg;
sugar – 3 cups.

Step-by-step instruction}:

Rinse the plums, peel and remove the pits.
Pour 1.5 cups of water and cook for half an hour over low heat, stirring constantly.
Drain in a colander and rub the pulp through a sieve.
Combine the puree with the remaining fruit broth and sugar.
Cook plum pastille. 5 minutes will be enough.
Place on moistened wood planks or sheets covered with baking paper. The layer thickness must not exceed 2 mm.

Multi-colored plum pastille

This dessert will decorate a festive table. You can involve kids in the manufacturing process, who will help create fantasy patterns.

Ingredients:

reddish and yellowish plums in equal proportions - 1.5 kg;
water – ½ cup;
sweet sand – 4 tbsp. l.

Sugar can be omitted or replaced with natural honey.

{Instructions} for production:

Rinse the fruits under the tap, place them by color in various pots and add water.
Cook over low heat for about 10 minutes from the moment it boils. You should mix carefully.
Drain the juice through a colander and grind the mixture in a meat grinder, removing the seeds in advance.
Mix the puree with sugar and heat in a water bath until it dissolves.
Pour in the reddish mixture first and spread in a thin layer. Apply marshmallows made from yellowish plums in any pattern. For example, placing dots using a disposable syringe. Colors can be changed.

Dry in the oven at 70 degrees for 4 hours. Leave the door ajar.

Apple-plum marshmallow

In addition to apples, this marshmallow contains a spice that will give an extraordinary taste.

Set of goods:

sweet apples – 500 g;
ripe plums – 500 g;
cinnamon – ½ tsp.4
sugar – 50 g;
water – 50 ml;
vegetable oil – ½ tbsp. l.

Step-by-step production:

Wash fruits with tap water. Peel the apples, cut them into slices and remove the seed box. Remove all the pits from the plums.
Transfer to a thick-walled saucepan and add water. Cook for a quarter of an hour over low heat, stirring with a spatula.
Cool slightly and puree with cinnamon and sugar in a blender.
Prepare a baking sheet by lining it with parchment paper and greasing it with vegetable oil. The layer thickness must not exceed 7 mm.
Preheat the oven to 100 degrees. Dry with the door slightly open for approximately 4 hours.

You can release the slightly cooled marshmallow by moistening the paper with water. Apple-plum pastille is ready. Cut it into strips, sprinkle with sweet powder and roll into rolls.

Storage Methods

If you follow the rules of production and storage, then all the properties in the product will remain for a long time.

There are several methods:

Cut the plum marshmallow into small strips, roll it up and put it in unstained glass jars. Seal with a nylon lid.
Send the dessert pieces into a fabric bag, soaked in a salt substance and dried. Place in a tin can.
Without removing from the sheet of parchment paper, place in a container under a tight lid.

Air humidity should not exceed 60%, and temperature – 15 degrees. Periodic drying in the oven will help extend the shelf life. It is not allowed to put sweets in the refrigerator or place them in plastic bags.

Conclusion

To speed up the manufacturing process, you can use a slow cooker or microwave. Both adults and children will definitely like plum pastille. The thrifty housewife tries to feed her family only with natural products prepared at home.

Plum marshmallow

Save

I cooked)

Estimate

In the summer, I often make all sorts of fruit sweets for my daughter. Plum marshmallow is one of her most beloved delicacies. See my recipe and you will learn how to make plum marshmallow.

Manufacturing Description:

Ingredients:

Plums – 1 Kilogram
Sugar – 120 G

Number of servings: 1

How to make “Plum Pastila”

Rate the recipe for Plum Pastille:

Please enter the characters from the pictures

I’ve been drying it in the oven for a whole day already, just like the puree was.

The hardest part is to pick the finished marshmallow (aka fig or pita bread) off the backing. Last year I made it on parchment paper - 3/4 of the paper stuck tightly. This year I used baking film greased with sunflower oil - half of it stuck, but all the plums were covered in oil. How do you peel it off?

I read the following advice on the Internet: place the parchment with the sticky marshmallow on a damp towel. Over time, the pastille will get wet and come off the parchment. Place it on a baking sheet just to air dry and you can put it away for storage.

I made it according to the recipe and it worked! Lunch is simple! Thanks chefs!

Reason, and thank you for your feedback!

Mother brought a 20-liter bucket of plums. I'll be experimenting with this exact recipe again tomorrow.

Can you make marshmallows from prunes?

Do you mean sloe or prune?

Everything turned out unsurpassed! 5+++++ from me

The recipe is excellent, everything is clear and it came out right the first time. I dried the marshmallows in an electric dryer, the result is simply amazing.

Sweet marshmallow, very tasty! I even think that next time I’ll put a little less sugar, my plums were probably quite ripe. Thank you very much, the recipe is good!