Homemade plum paste

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   How to make homemade plum pastille? Prepare the necessary ingredients. Any variety of plum will do. Choose ripe fruits so that the pit can be easily separated from the pulp. Plum contains enough pectin that no additional thickeners will be needed.

2. STEP 2

   

   Rinse the plums thoroughly, cut them in half and remove the pits.

3. STEP 3

   

   Place the plums in a saucepan with a thick bottom so that the fruits do not burn during heat treatment.

4. STEP 4

   

   Cover the saucepan with a lid and place it over medium heat.

5. STEP 5

   

   Cook the plums for about 15 minutes until they soften and release their juice. If the fruits are hard, then you can pour 2-3 tablespoons of water into the saucepan.

6. STEP 6

   

   Grind the plum mass with an immersion blender until smooth. You need to grind the plums as thoroughly as possible; there should be no pieces of skin in the finished puree. You can additionally rub the puree through a sieve.

7. STEP 7

   

   Pour sugar into the resulting plum puree and stir thoroughly until it is completely dissolved. My plums are sweet, so this amount of sugar is enough. If the plums are sour, you can add more sugar. Return the saucepan to the heat and cook the puree over low heat, stirring occasionally, for another 10-15 minutes. Turn on the oven to 100 degrees.

8. STEP 8

   

   Cover a baking sheet with parchment. Pour the plum puree over the top and smooth with a spatula, trying to distribute the mixture evenly on the paper. The thickness of the plum layer should not be more than 7 mm, otherwise the marshmallow will take too long to dry. Place the baking sheet in an oven preheated to 100°C. Dry the marshmallow for about 4-6 hours with the door ajar. Properly dried marshmallow springs back when pressed, but remains slightly sticky.

9. STEP 9

   

   Carefully cut the marshmallow into strips directly with the paper.

10. STEP 10

    

    Remove the paper. Each strip can be cut crosswise and rolled up.

11. STEP 11

    

    For easy storage, each roll can be tied with parchment and tied with thread. Store the marshmallow in a hermetically sealed jar in a dark, dry place. Bon appetit!

Comments on the recipe

Alina

23.11.2023

4.8

I wish someone would treat me to such marshmallow... so that I could at least have an idea of ​​what it tastes like... I'm afraid to try someone, I've come across a method even without cooking, I wonder if it turns out the same?

koteѼ

23.11.2023

5

I did everything according to the recipe. The pastila turned out delicious, but not as beautiful as the author’s... I’m not a magician, I’m just learning!)

Elena

23.11.2023

5

Thanks for the recipe. It is very pleasant to eat in winter. I store it in a sterilized jar in the refrigerator. After drying the marshmallow in the oven, I couldn’t separate the parchment paper from the marshmallow - I was upset, but heating the marshmallow solved the problem. Being slightly warm, it easily comes away from the paper. The taste of pastila is moderately sweet and sour