How to store marshmallows at home for the winter
Pastila is a delicious and least harmful sweet treat. Nowadays, many are striving to switch to proper nutrition and natural homemade marshmallows are an excellent option for a smooth transition to the right path, especially for zealous sweet tooths.
Since it is made from fresh fruits without the use of sugar or other preservatives, it cannot be stored for a long time. How to store marshmallows at home for the winter and protect them from mold? Let's look at the intricacies of preparation and storage conditions for marshmallows.
Homemade apricot marshmallow recipe
To make your apricot pastille tasty, you need to carefully select the fruit. All apricots must be ripe, otherwise unripe fruits will taste bitter.
Select, rinse well and remove pits from two kilograms of apricots. Next, sprinkle the apricots with five tablespoons of sugar and place on low heat.
Cook the apricots until the amount of puree is reduced by half. When the apricot puree is ready, beat it with a blender. Then take a baking sheet lined with oil paper and pour the apricot mass into a layer half a centimeter thick. Let it dry in the sun.
When the marshmallow dries, remove it from the baking sheet and hang it on a rope to dry completely. Drying will take several days.
We cut or roll the finished marshmallow as you like.
Homemade cherry marshmallow recipe
Cherry pastille is a very tasty summer dessert. If desired, cherries can be replaced with sweet cherries. Cherry marshmallow can be prepared with both sugar and honey.
For cherry marshmallow with sugar, you will need one and a half kilograms of berries; the seeds do not need to be removed.
Boil the cherries a little over medium heat. Then rub through a sieve and the seeds will be removed. Add 220 grams of sugar to the cherry puree. Place the cherries on low heat and cook until the mass is reduced by a third. Then we dry the marshmallow using the above method.
To make cherry marshmallow with honey, simply replace sugar in the same proportions. Use only liquid honey.
Recipes for making gooseberry marshmallows
Natural gooseberry paste without sugar
Gooseberry puree is placed in an enamel pan and boiled over low heat until thickened and reduced in volume. To prevent the berry mass from sticking to the bottom, it must be constantly stirred. You can dry the marshmallow using any of the methods described above.
Nikolay Rusovich in his video recipe will tell you how to prepare gooseberry pastille without cooking
Gooseberry pastille with sugar
- gooseberries – 1 kilogram;
- granulated sugar – 700 grams;
- water – 2 glasses.
A thick syrup is made from sugar and water. After all the sugar crystals have dispersed, it is added to the berry puree. The sweet mass is thoroughly mixed and boiled over fire until the volume is reduced by 2 times. The pastille is laid out on pallets and sent to dry.
Watch the video from the channel “HAPPY PEOPLE”, which tells about the method of preparing marshmallows with sugar
Gooseberry marshmallow with honey
- gooseberries – 1 kilogram;
- honey – 300 grams.
Gooseberry puree is boiled over low heat until thickened, and then allowed to cool to a temperature of 40 - 50 degrees. Liquid honey is added to the warm mass and everything is mixed thoroughly. Such marshmallows need to be dried naturally, since high temperatures in the oven and electric dryer can destroy the beneficial properties of honey.
Gooseberry pastille with protein
- gooseberries – 1 kilogram;
- granulated sugar – 300 grams;
- egg white – 1 piece.
The prepared gooseberry puree is boiled until thickened. Then beat the mass with a mixer for 5 – 6 minutes. After this, add granulated sugar and continue stirring until the crystals are completely dissolved. Separately, beat the egg white until stiff foam.
After the berry mass becomes homogeneous, protein is added to it. Mix the puree with a mixer until the mass stops spreading. After this, the gooseberry pastille is placed on trays and dried until ready.
Apple marshmallow at home recipe
Apple marshmallow can be prepared all year round. Finding apples on store shelves in winter is not difficult.
We will prepare apple marshmallow without sugar, so we take as many apples as your heart desires.
Wash the apples well and remove the core and seeds. Finely chop. Take a saucepan or other dish with a thick bottom and lay out the chopped apples.
Add a few tablespoons of water. Cook over medium heat for about twenty minutes. The apples should become soft. When this happens, beat them with a blender and continue cooking over low heat for about an hour.
Place the finished applesauce on a baking sheet with baking paper. We level it with a knife.
Set the oven at 105° and dry for about three hours. The door must always be ajar, otherwise the pastille will burn.
Cool the finished apple marshmallow and cut it into strips that can be rolled into rolls.
How to dry marshmallows
There are several ways to dry the berry mass:
- The natural way. In hot climates, this option for drying marshmallows is optimal, as it does not require additional energy consumption. The berry mass is first laid out on trays lined with oiled paper in a layer of 0.5 to 1 centimeter. Then the containers are exposed to the sun and dried for 5 to 10 days. After the puree has become stronger, it is either turned over to the other side or hung on wooden sticks until completely dry.
- In the oven. The puree is placed on baking sheets that have been previously covered with baking paper and greased with vegetable oil. Dry the marshmallow at a temperature of 80 - 100 degrees. To allow humid air to be replaced by dry air, keep the oven door slightly open. The drying time depends on the heating temperature and the thickness of the berry mass, and varies from 4 to 8 hours.
- In the dryer for vegetables and fruits. Gooseberry puree is placed on trays for preparing marshmallows. If there are no special containers in your dryer, then the berry mass can be placed on baking paper greased with vegetable oil. Dry the gooseberry marshmallow in a dryer at maximum temperature for 3 to 6 hours.
The marshmallow is considered moderately dried if its top layer does not stick to your hands. If the marshmallow is overdried, it will be fragile and brittle.
Homemade cherry plum pastille recipe
Wash 2-2.5 kilograms of cherry plum well and let it dry. Pour 200 ml of water into a thick-bottomed container in which the cherry plum will be cooked. Next we add cherry plum.
Cook over medium heat, remembering to stir for about 30 minutes, the berries should burst.
Then we rub it through a sieve and add about a kilogram of sugar, you don’t have to add it. Everything is according to your taste.
Boil for about another hour or two until it thickens. Place the finished puree on a baking sheet with 5 mm thick baking paper.
Let dry in the air or in the oven. If you choose an oven, then set the temperature to approximately 95° and dry for 2-3 hours with the door ajar.
Recipe 1. Homemade apple marshmallow without sugar
Ingredients:
• two kilograms of sweet apples;
• water.
Cooking method:
1. Wash the apples thoroughly, cut off the peel in a thin layer, cut in half, remove the core. Then cut the fruit into small slices.
2. Place the apples in a thick-walled pan, preferably in a cauldron or in a saucepan, but not in an enamel container, otherwise the apples will burn and the taste of the finished marshmallow will be bitter.
3. Pour cold water over the fruit, the amount of water should be no more than one centimeter from the bottom of the pan so that the apple mass does not burn.
4. Simmer the apple slices for one hour over low heat.
5. After the allotted time, the apples will begin to disintegrate into puree, then remove the saucepan from the heat and strain the fruit mass.
6. Pass the remaining apple mass through a sieve with small holes, resulting in a delicate brown mass.
7. Line a baking sheet with parchment paper and spread applesauce in an even layer of 5-6 mm.
8. Place the baking sheet in an oven preheated to 120 degrees, dry the marshmallow with the door open for an hour.
9. Carefully turn the marshmallow over and leave for another 2.5 hours, reducing the temperature to 90 degrees.
10. Remove the finished apple marshmallow from the parchment and cut into pieces, ribbons, and shapes.
Homemade gooseberry marshmallow recipe
Gooseberry pastille will have a slight sourness. The color of the marshmallow will depend on the color of the berry, from greenish to burgundy.
Gooseberries should be well ripe or even overripe. They need to be washed well and dried with a towel.
The easiest way to make gooseberry puree is in a double boiler or oven. Prepare the gooseberries. For one kilogram 2-3 tablespoons of sugar.
Place the berry in a double boiler and cook for about 25 minutes. Then rub the soft boiled berry through a sieve. Next, spread the puree onto a baking sheet with baking paper and dry it in the oven for about five hours at 95° with the door ajar.
How to make gooseberry puree
The basis of the marshmallow is properly prepared berry puree. To make gooseberry puree, use ripe berries. You can also take a slightly overripe product.
The gooseberries are washed under cool running water and allowed to dry completely. To speed up the process, you can use paper towels.
Next, the prepared berries are subjected to heat treatment so that the gooseberries become limp. They do this in several ways:
- Blanch. To do this, place berries in a bowl with a wide bottom, for example, in a basin and add water to them so that there is 2–3 centimeters of liquid at the bottom. Then, with constant stirring, the gooseberries are completely softened.
- Bake in the oven. Place the berries in a frying pan with high sides, add 1/2 cup of water per kilogram of berries, cover the frying pan with a lid, and simmer the gooseberries for 15 - 20 minutes at a temperature of 200 degrees.
- Boil in a double boiler. Place the berries in a steamer container and cook until softened for 20 minutes.
After the gooseberries have softened, they are placed on a sieve and rubbed with a spoon until smooth. The base for making pastille is ready!
Homemade plum marshmallow recipe
Pastila can also be prepared in a slow cooker. Marshmallow with the addition of lemon has a particularly interesting taste.
Prepare 1.5-2 kilograms of ripe plums. Rinse them and remove the seeds. To make the fruits produce juice, add a kilogram of sugar to the plums and let them stand for about an hour.
Load the plums into the slow cooker and add 100 ml of water. Set the mode > for 20 minutes.
Beat the stewed plums in a blender. You should get a homogeneous puree. Then return the puree to the slow cooker and add the juice and zest from two lemons.
Set on > about 5 hours. Stir from time to time so that the puree does not burn. Cook the plum until it becomes thick; it should not drip off the spoon.
Place the finished puree on a baking dish lined with cling film. Thickness approximately 5 mm. You can let the pastille harden in the refrigerator or air dry. In any case, it will turn out very tasty.
Homemade raspberry marshmallow recipe
For marshmallows you will need raspberries and sugar. For a kilogram of raspberries we take 100 grams of sugar.
Wash the raspberries and beat with a blender. Add sugar and set to cook over medium heat. Bring to a boil. Cook until the sugar dissolves and immediately remove from the stove. There is no need to digest, otherwise the raspberries will lose their taste and beneficial properties.
After removing from heat, rub the raspberries through a sieve to remove excess seeds. Place the resulting mass in molds lined with greaseproof paper. Layer thickness 5-6 mm.
The pastille can be dried in air or in the oven at low temperature with the door ajar.
Ingredients
- 1 kg of ripe raspberries;
- 1 cup of sugar.
How do you like the ratio of berries to sugar? After jam, which uses a lot of sugar, it’s just a balm for the soul of the thrifty housewife.
You will also need baking trays, baking paper and refined vegetable oil to coat the paper with a thin layer. It is convenient to do this with a silicone brush. Apply the oil drop by drop, do not pour it onto the paper under any circumstances. We're not going to fry :) but we just don't want the finished marshmallow to stick to the paper.
Homemade strawberry marshmallow recipe
Pastila is also called dry jam. And who doesn't love strawberry jam? For marshmallows, you can use berries in any condition. Both beautiful, neat, and crumpled. The strawberry season is quickly passing, and strawberry marshmallows can be stored until winter. It will retain its unique aroma, taste and vitamins.
For the marshmallow, prepare a kilogram of washed, halved strawberries. Beat it into puree using a blender and add 100 grams of sugar. If the berry is sweet, you can do without it.
Place the strawberry puree over low heat and bring to a boil. Boil for ten minutes, stirring constantly. If foam forms, be sure to remove it.
Place the puree in molds and dry it in a way convenient for you. In the oven, air or electric dryer.
Raspberry marshmallow
Saturday, July 30, 2020
Homemade marshmallow recipes are simply amazing in their diversity: this sweet delicacy can be prepared from almost any berries, fruits and even vegetables. Moreover, pastille is not only thin, which is rolled into rolls, but also airy and porous. Today I propose to prepare raspberry marshmallow - an amazing dessert that will amaze you with its taste, aroma and richness.
This raspberry marshmallow keeps well for quite a long time, so you can prepare it for future use for the winter. By the way, raspberry marshmallow, which is also called raspberry fig, is essentially a version of jam - it is called “dry jam”. However, in this case we will not boil the berries, but will make a marshmallow almost from live raspberries. Thanks to this, we will preserve not only the original taste of this fragrant berry, but also its color.
Homemade fruit marshmallow recipe
To prepare fruit marshmallows, you can combine your favorite fruits and berries. Try making strawberry and banana pastille with honey.
For a kilogram of strawberries we take a couple of bananas. Wash the strawberries, remove the leaves and cut them in half. Chop the banana into slices.
Blend strawberries and bananas in a blender. Add 100 grams of honey, always liquid. Mix everything well, you can use the blender again.
Place the finished fruit mass on a baking sheet and dry in the oven at 96° with the door ajar.
Cooking step by step:
To make raspberry marshmallow, we need fresh raspberries and a little sugar. By the way, if you wish, you can omit adding sugar at all - you will get completely natural raspberry marshmallow with a pleasant sourness.
Since I pick and sort raspberries myself, I never wash them. If you are not sure about the berries, sort them out and soak them in cold salt solution for about 5 minutes so that debris and insects float to the surface, then rinse the berries in cold running water and dry. Place the raspberries in a suitable container. Now, using a masher or submersible blender, mash the berries so that they are crushed and turned into a homogeneous puree.
Since I don’t like seeds in marshmallows (believe me, they are completely unnecessary in this sweetness), I need to get rid of them. To do this, rub the raspberry puree through a sieve.
The more actively you work with a spoon or spatula, the more seedless raspberry puree you will get. The cake should be almost dry. Don’t throw it away: pour boiling water over it, stir, strain, add sugar and honey to taste and you’ll get a tasty and healthy raspberry compote.
This is what raw raspberry puree looks like, which we have removed from the seeds - from 1 kilogram of fresh berries I get 800 grams of puree.
Add 100 grams of sugar to it or not add it at all - as you wish.
Mix everything. In fact, the workpiece can already be dried, but I prefer to warm it up a little - this way the sugar will completely dissolve and the raspberry puree will change both in appearance (color) and in consistency.
In general, you don’t even need to boil raspberry puree, but just bring it to a boil, that is, warm it up.
Now take a baking tray and line it with baking paper. If you are not confident in your paper (sometimes it is not of very good quality), lubricate it with a thin layer of refined vegetable oil. Whenever I prepare marshmallows, I always grease the paper with odorless sunflower oil - it’s more reliable. Pour the still hot raspberry puree onto the parchment (if you want to cool it, it doesn’t matter) and smooth it out with a spatula. The layer thickness should be no more than 7-8 mm, otherwise the marshmallow will take a very long time to dry and then may not curl. Try to make sure that the berry mass is distributed in a layer of equal thickness, otherwise the marshmallow will take a long time to dry, and even burn at the edges in the oven.
We recommend reading: How to Preserve Chicken Longer Without Refrigeration
You can dry raspberry marshmallows 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 berry layer, the time may be required differently. In addition, you can use a special dryer for vegetables and fruits. Or outdoors in the sun. If you prefer the latter method, remember that the most suitable weather is a hot sunny day. Then a day will be enough for the raspberry marshmallow to dry. Meanwhile, in normal (sometimes cloudy or changeable) weather this may take 3-4 days. Personally, I dried the marshmallow using a mixed method - I took it out onto the balcony during the day, and put it on the kitchen table at night, and put it in a warm oven a couple of times (after baking). The readiness of raspberry marshmallow is easily determined tactilely, that is, not only externally, but also by touch. Touch it - if you press on the layer with your finger, it remains dry, and the marshmallow remains elastic.
We turn the raspberry marshmallow over with the paper facing up and moisten this same paper with water - let it sit for 5 minutes, then remove the moisture with a paper napkin. Due to this manipulation, the parchment can be easily removed. All that remains is to use a sharp knife to cut the layer into arbitrary pieces.
Personally, I cut it into 4 long layers, which I then roll into tubes. In total, from the specified amount of ingredients you get about 300 grams of ready-made raspberry marshmallow - that’s two baking sheets or 8 such tubes.
To prevent the marshmallow from unwinding, you can tie it with a string. You can store raspberry marshmallows for quite a long time in an airtight container at room temperature.
Prepare this tasty and truly healthy homemade delicacy for your children. Believe me, raspberry marshmallows (especially without sugar) are much better than any sweets and chocolates.
To prevent the marshmallow from unwinding, you can tie it with a string. You can store raspberry marshmallows for quite a long time in an airtight container at room temperature.
Pear marshmallow at home
Wash a kilogram of ripe pears and remove all excess. Cut into 4 parts.
Pour 205 g of water into a container with a thick bottom and add pears. Simmer over medium heat until the fruits are completely softened.
Beat the pear mass with a blender and rub through a sieve. Add 155 grams of sugar and return to the stove. Cook the puree until completely thickened.
Place the prepared pastille base in molds lined with paper greased with odorless oil. Dry the marshmallow in air or in the oven at a temperature of 85-100 degrees.
Video of berry marshmallow at home
It is important not only to prepare pastila correctly, but also to observe storage conditions. To do this, use glass containers or paper bags. Pastila does not like humidity. So store it in a cool, dry place and this delicacy will delight you on a cold winter evening with a cup of tea.
Summer time is a great time! Good mood, wonderful weather, relaxing at the dacha, on the river, in the forest or traveling! Everything is great! But, getting ready to go on the road, we ask ourselves the question, how and where will we eat? Not everywhere we can eat healthy and nutritious food. I solved this problem simply and am preparing for the summer season in advance!
When I go on vacation, I take dried chicken meat, dried borscht, mushroom soup, dried red fish and marshmallows with me on the train! I take more, because... I have to treat you! I don’t get bored on the road, I communicate a lot, people are surprised and delighted by everything I cook for breakfast, lunch or dinner. You just need to add hot water to the dry mixture, you get both the first course and the second, and what about the compote? Pour hot water over the marshmallow and in a few minutes the delicious drink is ready!
How do I cook?!
Soup:
I cook a delicious thick soup, cool it, beat it into puree in a mixer and pour it onto pastille sheets. And into the Isidri dryer. Dry on a lightly oiled tray for 8 hours.
Dried beef
I prepare the marinade (for 0.5 kg of meat): salt to taste + 2 basil leaves + 1 tbsp. l. dry wine or lemon juice + black pepper - 3 pcs. + 1/3 tsp marjoram + 1 tomato + 1 sweet pepper - beat in a mixer. Cut the meat into strips 5 mm thick across the grain and add the marinade, let stand overnight. Remove the meat from the marinade and dry on a mesh sheet for 8 hours at 60 degrees.
Dried fish
. Any! Cut the fish, cut into pieces and salt as usual (a little more is possible), add spices, I buy a special seasoning for fish at the market. I put the fish pieces in a jar and cover with the Vax lid. I put it in the refrigerator for several hours, but at least 2. Then I lay it out on a mesh sheet and dry it for 8 to 10 hours.
Paste.
The best treat for children, athletes and just people who care about their health is fresh berry marshmallow. This year I made marshmallows from black currants, blueberries, raspberries, gooseberries with and without sugar. Take the berries, grind them in a mixer or blender, you can add a ripe sweet orange or banana and pour them onto a marshmallow sheet, previously greased with a drop of oil.
Candied apples.
Cut 1 kilogram of apples into slices 0.5 cm thick, place in boiling water for 2 minutes, drain. Take 1 lemon, finely chop along with the peel and grind in a blender. Pour the lemon mixture over the apples and add sugar at a ratio of 1:1 (you can use less sugar if desired), leave overnight, and in the morning place in the dryer for 8-10 hours. Tasty!
Candied pumpkin
. For 1 kg of pumpkin - 1 kg of sugar - 1 orange. Cut the pumpkin into cubes. Throw into boiling water, blanch for 3-4 minutes, drain and fill with cold water, and immediately drain the water again. Then cover the pumpkin pieces with orange, crushed in a mixer along with the peel, and add sugar. It's night. And in the morning, put it in the dryer for 10 hours. Candied zucchini is prepared in the same way, but tastes better with lemon. Most of the vitamins are retained, because no long cooking.
Such sweets are liked by adults and young people, very young children who are not spoiled by sweets! And for older children, you can make sweets from under-dried marshmallows, roll them into balls, and put nuts, seeds, raisins, dried cherries, etc. inside. Yummy! And if these candies are wrapped in bright wrappers, then believe me, for children it will be real CANDY! And no harm to the stomach or teeth!
Confectionery decorations.
And for people who are fond of preparing cakes, pastries, desserts in the Isidri dryer, you can create masterpieces of confectionery decorations: airy meringue, candied cherries, chocolate-covered persimmon chips, fruit springs, candied mint, cucumber dust and FRESHLY PICKED ROSE PETALS IN WHIPLED CREAM WITH SUGAR .
Rose petals
. Take rose petals (different varieties have their own aroma and, accordingly, a different taste is obtained). Beat the egg white, dip the petal into the white, then into sugar or powdered sugar and place on a tray. During drying, the petals must be turned over, otherwise they will stick and break. If you follow the cooking process, the result is amazing! Dry for 4-6 hours at t55 degrees. Very tasty and beautiful!
Autumn has come! Time for reflection and bright colors! We will soon run out of fresh tomatoes, eggplants and cucumbers grown by ourselves, but in the summer we not only relaxed, but also made preparations! Dried fruits, vegetables, marshmallows, candied fruits have taken their place on the shelves! All I have left to do is dry watermelons for my family and friends!
Marina Alekseevna Konkova “Fertility” Yaroslavl
Raspberry marshmallow
Sort the raspberries, put them in a saucepan, cover with a lid and put in a non-hot oven.
When the raspberries have steamed, rub through a sieve, combine with powdered sugar and cook until the jelly is thick. Pour a thin layer onto a sheet of parchment, sprinkled with powdered sugar, and dry at a temperature not exceeding 100 degrees. Sprinkle with powdered sugar. This text is an introductory fragment.
From the book Sweet Dishes by Ilya Melnikov
Raspberry marshmallow Sort the raspberries, put them in a saucepan, cover with a lid and put in a cool oven. When the raspberries have steamed, rub through a sieve, combine with powdered sugar and cook until the jelly becomes thick. Pour into a thin layer onto a sheet of parchment paper sprinkled with sugar.
From the book Home Canning. Salting. Smoking. Complete encyclopedia author Babkova Olga Viktorovna
Raspberry marshmallow (1st option) Ingredients: 1 kg of raspberries, 250 g of sugar, 100 g of powdered sugar. Rinse the raspberries with cold water, place in a wide saucepan and place in the oven for 40–50 minutes. Rub the hot berries through a sieve using a wooden spatula. The resulting puree
From the book Canning for Lazy People author Kalinina Alina
Raspberry marshmallow (2nd option) Ingredients: 1 kg of raspberries, 500 g of sugar, 100 g of powdered sugar. Place the raspberries in a saucepan, cover with a lid and place in the oven for 40–50 minutes. Rub the hot berries through a sieve using a wooden spatula. Mix the resulting puree with sugar and
From the book I don’t eat anyone by Zelenkova O K
Raspberry marshmallow (3rd option) Ingredients: 1 kg of raspberries, 500 g of sugar, 100 g of powdered sugar. Place the raspberries in a saucepan, cover with a lid and place in the oven for 40–50 minutes. Place the hot berries in a sieve or colander and let the juice drain. Rub the remaining berry mass through
From the book Tatar cuisine: belishi, echpochmaki, chek-chek and other dishes by the author of recipes Collection
Pastila Pastila can be made from almost any jam. To prepare the marshmallow, take the prepared jam, cool slightly and place it in a 12-centimeter thick layer on pastry sheets or wooden boards lined with greased parchment paper.
From the book Original recipes for jam from onions, zucchini, watermelons and flower petals by Tatyana Vladimirovna Lagutina
Blackcurrant marshmallow Peel the blackcurrants. Next, prepare as “Apple marshmallow (1st option).” 4 cups black currants, 2 cups
From the book Oriental Sweets by Treer Gera Marksovna
Marshmallow 500 g apples, 500 g granulated sugar or honey. Rinse apples in cold water. Add water and cook or bake in the oven. When they become soft, cool and pass through a meat grinder or rub through a sieve. You can add a little granulated sugar
From the book Cookbook of a Russian experienced housewife. Sweet dishes by Ekaterina Alekseevna Avdeeva From the book Preserves, jams, jellies, marmalades, marmalades, compotes, confiture by Sergey Pavlovich Kashin From the book Desserts. Original recipes from professionals Author Team of authors
Raspberry marshmallow Pour boiling water over dry raspberries, let stand for a while, put on a sieve, boil honey, skim off the foam, strain, put raspberries and pine or walnut kernels in it, cook until the raspberries are boiled, pour on a dish and let cool. Can't be precise
From the book Ossetian pies. 1000 and 1 recipe author Kashin Sergey Pavlovich
Pastila Pastila (from the Latin pastillus - “flat cake”) is an original Russian delicacy, which is prepared from fruit and berry puree with sugar by boiling and subsequent drying. Until the beginning of the 20th century, this word was written as “postila,” that is, something laid out, spread out, which was associated with
From the book Bouquet of Drinks of Tatarstan author Ruslan Arkadievich Bushkov
Pastila Pastila from apples Ingredients 2 kg of apples. Method of preparation Peel the apples, remove the seeds, cut the pulp into thin slices and place in a juicer, using which steam the fruit until softened. Rub the apples through a metal
From the book Preparations and Pickles the author Kizima Galina Aleksandrovna
Pastille 367 kcal 2.5 hours + preparation Sugar – 1 kg Water – 200 ml Gelatin – 30 g Citric acid – 15 g Vanilla sugar – 5 g Soda – 5 g Combine sugar with water and leave for 3 hours. Soak gelatin in a small amount of cold water. Bring sugar and water to a boil and boil
From the author's book
Pastila Melon pastille with almonds and powdered sugar “Recipe of the beautiful Maryam” Ingredients 1 kg of peeled melon, 2-3 tablespoons of peeled almonds, juice of 2 lemons, 1 cup of powdered sugar, 4 cups of sugar, 1 liter 500 ml of water. Method of preparation Washed and peeled peel and
From the author's book
Pastila Pastila is prepared from various berries and fruits by steaming and drying them. Drinks from marshmallows are made by dissolving them in warm water or tea. Marshmallow from apples. Peel and core the apples and cook in water or bake in the oven. When will the apples become
step by step recipe with photos
Raspberries are an incredibly tasty and aromatic berry. To preserve these qualities for a long time, you can make raspberry marshmallow. This delicacy will allow you to enjoy the taste of sweet berries all year round without compromising your figure. Raspberry marshmallows can be given to children instead of sweets, served with tea or used in baking. In addition, you can make jam or compote from homemade marshmallows by simply adding the required amount of water.
Strawberry marshmallow
If you have a dryer, then definitely, no, even urgently, because the season will end soon, make strawberry marshmallows! How good it is when it is real, natural, homemade, aromatic, viscous, marmalade-like, so tasty and rich - beyond words! I’ve already made marshmallows from frozen blackcurrants, it turned out incredible, it was very tasty! Recently, instead of gorging on fresh strawberries, I finally made marshmallows out of them. No, I didn’t manage to stock up for the winter, because all three sheets scattered in an instant: some were used as a small nice present, some were immediately swept away by children and adults, and some I saved, but tomorrow it will be gone, I will treat my brother’s family. Surprisingly, many people don’t even know what real berry marshmallow is and what it comes in. To be honest, I also learned about it not so long ago, and thanks to the dryer, I was able to make my own at home.
To load three dryer trays you will need:
A little less than a kilogram of strawberries, 700-800 grams, probably.
Sugar to taste
50-70 grams of powdered sugar and a tablespoon of starch.
I used half as much sugar as strawberries, but in reality you can take even less. I've read that some selfless people even use a sweetener. But, this is something for anyone, without sugar, marshmallows can begin to deteriorate. We sort out the strawberries, tear off the tails, remove the rotten ones.
Add sugar and grind in a blender.
Place in a saucepan on low heat and boil for 5-10 minutes.
Pour into drying trays lined with parchment. That’s when I regretted that I didn’t take special silicone sheets for marshmallows; after all, they were easier and more functional.
I dried at 70 degrees for about 10 hours. The pastille is considered ready when it does not stick to your hands.
If you have suffered with parchment, like me, then proceed as follows: generously sprinkle the work surface with a mixture of powder and starch, place a sheet of marshmallow on it, fruit side down, and grease the parchment with water using a silicone brush. After a minute or two, remove the parchment and sprinkle the pastille with a mixture of powder and starch.
Cut into strips or triangles.
Roll into rolls.
You can store it in a jar, or you don’t have to store it, but eat it) In any case, it dries out in the air, and if you close it tightly in a jar, it can easily survive until next summer.
In general, marshmallow is not just a sweet, it can be used in cakes as components and decorative elements, it can be dissolved in sauces and fruit drinks, it dissolves perfectly and adds flavor to any liquid, plus, you can bake mind-blowing bagels with it. In short, there are many ways to use marshmallows, it all depends on your imagination. For now, marshmallow on its own is enough for me, it’s very tasty and aromatic 
recipe, dehydrator, bread in a dehydrator, marshmallows in a dehydrator, vegan
Preparation
1. For raspberry marshmallows, you can choose sweet, juicy berries, even if they are a little crushed during transportation. The fruits must be sorted, debris, tails, unripe and spoiled berries removed. Rinse under cold running water. Let dry and sprinkle with sugar.
2. The raspberries should release their juice, so you will have to wait a few hours. When all the sugar is wet, you can continue.
3. Berries with sugar need to be heated, stirring so that nothing burns. Once boiling, reduce heat to low and simmer for 5 minutes.
4. Then cool slightly and rub through a sieve to remove the seeds. This is the most labor-intensive stage in preparing raspberry marshmallows.
5. The resulting berry puree can now be poured onto trays for drying.
6. You can dry the marshmallow in an electric dryer, pouring 1.5-2 cups of berry mass onto one tray. Another way to prepare a homemade delicacy is in the oven on a baking sheet. The temperature should be set to 40 degrees and keep the oven door slightly open. The most economical, although the longest, way is under the sun. When the pita bread dries on one side, turn it over and continue drying.
7. Well-dried marshmallows do not stain your fingers when pressed, are easily separated from the tray and are very plastic. It can be rolled into a roll and tightly packed in cling film or cut into strips, rolled into a spiral and stored in a jar with a vacuum seal. Raspberry marshmallow retains its taste throughout the year.
The history of world cooking knows thousands of recipes for sweet dishes and desserts. There are original ones, invented by modern confectioners, and traditional ones, characteristic of a particular country or locality. Pastila is a dish based on apples, egg whites and sugar. Three simple ingredients help create not only a tasty, but also a very healthy dish.
Fruit marshmallows are a healthy sweet that is suitable for girls and young children who are losing weight. Pastila is prepared only from fruits and berries, with or without the addition of a small amount of sugar. This is the case when sweets are not only not harmful, but also healthy. After all, all the benefits of vitamins, microelements and fruit fiber remain.
Pastila can be purchased ready-made. Now this delicacy is very popular and you can buy it not only in specialized stores, but also in any supermarket. Or you can cook it yourself. This is done very simply and quickly, and the cost of homemade marshmallows will be several times lower.
Details
IMPORTANT!
Pastila absorbs surrounding odors very well. Therefore, the proximity of strong-smelling foods (spices and herbs, onions, garlic, etc.) should be excluded.
When all of the listed storage conditions are met, you can count on 100% preservation of the beneficial and nutritional properties of the marshmallow for six months or even more.
IMPORTANT! Of course, marshmallows stored for long-term storage must be carefully examined at least once a month for damage. If damage suddenly appears, the product should be thrown away.
If you have prepared marshmallows in large quantities and are going to store them for a long time, be sure to regularly check the product for spoilage and note:
- Has the shade changed?
- Has the sweetness of the dessert disappeared?
- Has more acid appeared in the taste?
- Has a light coating formed?
- Has the smell of the marshmallow acquired a sour tint?
IMPORTANT! If any of the above signs are detected, it is wiser to throw the product away and under no circumstances eat it to avoid poisoning.
Storage locations
- Glass jars
The most popular way to store marshmallows for the winter is to fill glass jars with fairly small pieces and close them tightly. Layers of marshmallow can be lined with parchment paper so that they do not stick together, and it is convenient to remove them later. The jars, of course, need to be sterilized over the steam of a boiling kettle, or simply doused with boiling water and dried open naturally. Glass containers are especially suitable for marshmallows made from apples and plums. The shelf life of this dessert in glass jars is 8 months.
- Fabric bags
You can store marshmallows of larger dimensions in specially sewn or purchased fabric bags. She will not be at risk of unwanted damage. There will be no pests in the product, because such a delicacy is difficult for not only humans to resist. You can significantly increase the shelf life of the marshmallow if you soak the bag in advance in a solution of water and salt, and then dry it naturally. For the procedure, you need to purchase bags made from natural fabric. Bags of marshmallows are placed in a cool, dark place.
- Parchment paper
Parchment paper is able to absorb product vapors and preserve its beneficial properties for a long time. The bottom of small boxes made of boards or cardboard boxes is lined with parchment and marshmallows cut into pieces are placed on it. The top is also covered with a sheet of parchment.
- Freezer
You should not store homemade marshmallows in the refrigerator. This is an area of high humidity, which is contraindicated for this product. In the freezer, the marshmallow will be perfectly preserved in a hermetically sealed plastic container or plastic bag. Freezing will not result in loss of taste and even beneficial properties of the dessert for a whole year.
To gradually defrost, without losing the beneficial properties, the product must first be kept for a couple of hours on a shelf in the refrigerator, and then put on the table.
Features of storage of some types
Plum marshmallow , for example, turns out to be more elastic, soft and tender. It is beautiful and convenient to store rolled up in the form of rolls, then cut into portioned pieces and placed in jars. Before rolling, it is advisable to sprinkle the layer of marshmallow with powdered sugar, for beauty and to prevent the layers of marshmallow in the roll from sticking together.
To prepare marshmallows according to Belevsky’s recipe, chicken egg whites are used. The product must be heated in the oven at minimum temperature. Place the finished marshmallow tightly in a jar or container to keep in a dark, cool place with excellent air ventilation. If all rules are followed and the condition is constantly monitored, the marshmallow will be stored for up to a year.
Apricot marshmallows best preserve their taste in a glass jar with a metal lid. However, it should not be stored for longer than six months.
IMPORTANT!
Pastila is contraindicated in direct sunlight. Even after a short “tanning” it loses its pleasant taste and aroma.
How to make apple marshmallow at home - photo recipe
To make marshmallows, you only need apples, berries such as cranberries and a little sugar. First you need to make the base - thick fruit and berry puree. The base must contain berries or fruits rich in pectin, not watery, such as apples or plums. But as a flavoring additive, you can use absolutely any berries to your taste.
Your mark:
Cooking time:
23 hours 0 minutes
Quantity: 1 serving
Apple pastille in the oven
Homemade fruit marshmallow is a real tasty dessert, rich in nutrients and vitamins. Therefore, instead of purchased marmalade, it is better to prepare a natural product that will appeal not only to the youngest gourmets, but also to their parents.
Apple marshmallow is a traditional Russian delicacy. There is even a “Pastila Museum” in Kolomna, but it appeared thanks to the landowner Ambrose Prokhorov. It was he who suggested beating the apples and drying them in the oven, for which he was awarded a medal at the gardening exhibition in St. Petersburg. Today, such a delicacy can be bought in any store or prepared at home - you will need few products, but a lot of time.
Cooking instructions
- To prepare the puree, peel the apples and clean out the insides. Cut the apples into small pieces and place in a saucepan.
If the berries have rough skin or seeds, then it is better to rub them through a sieve so that only a delicate berry puree gets into the marshmallow. To do this, first grind the berries in a blender or meat grinder.
Then rub this mass through a sieve.
The cake will remain in the sieve, and the homogeneous puree will fall into the pan with the apples.
Add some sugar.
Without adding water, cook the apples with berry puree over low heat until soft.
Grind the contents of the pan until smooth. If you used juicy berries, then boil the puree a little until thick.
Cover a baking sheet with parchment. The quality of the parchment is key. If you are not sure about it, grease the parchment with a small amount of vegetable oil.
Place the fruit mixture on parchment and distribute evenly over the entire area. The thickness of the fruit layer should be only a few millimeters, then the marshmallow will dry quickly.
Place the baking sheet in the oven, turn it on at 50-70 degrees for 20 minutes. Then turn off the oven and open it slightly. After a few hours, repeat the warm-up. As a result, you need to dry the mass to the point where it becomes a single layer and will not break or tear.
You can check this by lifting the corner. The pastille should easily come off in a single layer. Usually the marshmallow dries in 1-2 days until it is ready.
When the marshmallow dries, cut it into convenient size layers directly on the parchment.
How to prepare “Homemade marshmallow”
1. First of all, wash the berries, remove the stems and cut into small pieces. Place in a saucepan or saucepan.
2. To tone down the taste a little, I recommend using lemon juice in the homemade marshmallow recipe. Place on the fire and simmer until the berries become soft.
3. Cover a heat-resistant form with cling film (designed for high temperatures) and grease thoroughly with olive oil.
4. Place the berries in a blender and chop. Add sugar to taste. Its amount depends on the sweetness of the strawberries themselves and your taste preferences. Pour into the mold and smooth out carefully to create an even layer.
5. Set the temperature to the lowest setting and leave to simmer for several hours until it dries.
6. That’s the whole secret of how to make homemade marshmallows from berries. An excellent treat for the whole family.
Homemade Belev pastila - a classic recipe
Belevskaya marshmallow has been one of the hallmarks of the Tula region for the last one hundred and fifty years. For its preparation, only Antonov apples are used, which give the finished dessert a surprisingly delicate taste with a slight sourness and aroma.
The proposed recipe contains a small amount of ingredients; the preparation process is simple, but quite time-consuming. Fortunately, time is needed to dry the marshmallow and bring it to the desired condition; the participation of a cook is practically not required. Sometimes she will need to go to the oven to monitor how the process is going and not miss the moment of readiness.
Ingredients:
- Apples (Antonovka variety) – 1.5-2 kg.
- Egg white – 2 pcs.
- Granulated sugar – 1 tbsp.
Cooking algorithm:
- Antonov apples must be thoroughly washed and removed from stems and seeds. Peeling is not necessary since the applesauce will still need to be passed through a sieve.
- Place the apples in a fireproof container and place in the oven, heated to a temperature of 170-180 degrees. As soon as the apples “float”, remove from the oven and pass through a sieve.
- Add half the norm of granulated sugar to the apple mass. Beat with a broom or blender.
- In a separate container, using a mixer, beat the whites with sugar, first only the whites, then, continuing to beat, add sugar (the second half) a spoonful. The protein should increase in volume several times; readiness is determined, as housewives say, by “hard peaks” (protein slides do not blur).
- Set aside 2-3 tablespoons of whipped egg white and stir the rest into the applesauce.
- Line a baking tray with baking paper, place a fairly thin layer on it, and place in the oven to dry. Oven temperature is 100 degrees, drying time is about 7 hours, the door should be slightly open.
- After this, carefully separate the marshmallow from the paper, cut it into 4 parts, coat with the remaining protein, stack the layers on top of each other and put them in the oven again, this time for 2 hours.
- The marshmallow turns out to be very light, aromatic, and can be stored for a long time (if, of course, you hide it from your household).
Features of storing different types of marshmallows
Pastila made from fruit puree with the addition of beaten eggs is called “Belevskaya” and with the proper approach it can retain its quality for up to 1 year. To extend the shelf life of the product, it is heated in the oven, then placed in an airtight container and placed in a dry and dark place.
It is best to store apple marshmallow A properly dried dessert may feel a little damp to the touch, but it should not stain your hands.
A high-quality product does not break, but is soft and easy to cut with a knife. If the inside of the workpiece is damp and leaves marks on your hands, then it needs to be dried in the oven.
The sweetness prepared on the basis of plum puree is more tender than apple one. Thanks to this, it can always be cut into strips and rolled into small tubes. In this form, the workpiece is placed in jars and hermetically sealed. The container is stored on a kitchen cabinet shelf if the temperature conditions are maintained.
store apricot marshmallows at home in glass jars under metal lids, like regular preserves. This way you will be sure of reliable protection of the aromatic delicacy from pests, such as food moths.
Any type of marshmallow will be perfectly preserved in sugar . To do this, the product is divided into small pieces, placed in a deep container and carefully sprinkled with powdered sugar.
If you want to preserve the delicacy entirely, immediately after cooking, remove the plates from the paper and sprinkle with powder, then roll into rolls and pack in a convenient way. At the right temperature and humidity in such a shell, the dessert will last for several months.
As you can see, preserving natural sweetness at home is quite simple. If you follow all the recommendations, you will enjoy healthy preparations until the next fruit and berry harvest.
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If you have any questions, we suggest watching a video on the topic of the article:
A young housewife, she is immersed in raising children and running a household. Like a mother, she can quickly figure out what to do with her child, like a wife, she can cook a delicious three-course meal, like a housewife, she can create coziness and comfort in the house. I’m glad to share with readers life hacks that can make household work easier and save time for your favorite work and travel.
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The dishwasher cleans more than just plates and cups. You can load it with plastic toys, glass lamp shades and even dirty vegetables, such as potatoes, but only without using detergents.
Before removing various stains from clothing, you need to find out how safe the selected solvent is for the fabric itself. It is applied in a small amount to an inconspicuous area of the item from the inside out for 5-10 minutes. If the material retains its structure and color, you can move on to stains.
Stretch ceilings made of PVC film can withstand from 70 to 120 liters of water per 1 m2 of their area (depending on the size of the ceiling, the degree of its tension and the quality of the film). So you don’t have to worry about leaks from neighbors above.
The habit of using an automatic washing machine “sparingly” can lead to the appearance of an unpleasant odor in it. Washing at temperatures below 60℃ and short rinses allow fungi and bacteria from dirty clothes to remain on internal surfaces and actively multiply.
Fresh lemon is not only suitable for tea: clean dirt from the surface of an acrylic bath by rubbing with half a cut citrus, or quickly wash the microwave by placing a container of water and lemon slices in it for 8-10 minutes at maximum power. The softened dirt can simply be wiped off with a sponge.
If your favorite things show the first signs of gestation in the form of untidy pellets, you can get rid of them using a special machine - a shaver. It quickly and effectively shaves off clumps of fabric fibers and returns things to their proper appearance.
Threads made of gold and silver, which were used to embroider clothes in the old days, are called gimp. To obtain them, the metal wire was pulled for a long time with pliers to the required fineness. This is where the expression “to drag out the rigmarole” came from - “to do long, monotonous work” or “to delay the completion of a task.”
There are special traps to combat moths. The sticky layer with which they are covered contains female pheromones that attract males. By sticking to the trap, they are eliminated from the reproduction process, which leads to a decrease in the moth population.
The easiest way to remove scale and carbon deposits from the soleplate of the iron is with table salt. Pour a thick layer of salt onto the paper, heat the iron to maximum and run the iron over the salt bed several times, applying light pressure.
Fresh lemon is not only suitable for tea: clean dirt from the surface of an acrylic bath by rubbing with half a cut citrus, or quickly wash the microwave by placing a container of water and lemon slices in it for 8-10 minutes at maximum power. The softened dirt can simply be wiped off with a sponge.
Kolomna pastila recipe
Kolomna, according to various archival sources, is the birthplace of marshmallow. For several centuries it was produced in fairly large volumes and sold in various regions of the Russian Empire and abroad. Then production died out, the traditions were almost lost, and only at the end of the twentieth century Kolomna confectioners restored the recipes and technologies. You can prepare Kolomna pastila at home.
Ingredients:
- Apples (best sour, autumn, Antonov type) - 2 kg.
- Sugar – 500 gr.
- Chicken protein - from 2 eggs.
Cooking algorithm:
- The rules are almost the same as in the previous recipe. Wash the apples and pat dry with a paper towel to remove excess moisture.
- Remove the core from each and place on a baking sheet (previously lined with parchment or foil). Bake until softened, being careful not to burn.
- Scoop out the apple pulp with a spoon; you can rub it through a sieve to make more puree. It needs to be squeezed out, you can use a colander and gauze; the less juice remains in the puree, the sooner the drying process will take place.
- Beat the applesauce until fluffy, gradually adding sugar (or powdered sugar). Separately, beat the egg whites with half the amount of sugar and carefully combine with the apple mixture.
- Line a baking sheet with high sides with foil, lay out the mixture, and place in the oven to dry (for 6-7 hours at 100 degrees).
- The finished dish should be sprinkled with powdered sugar, cut into portioned squares, and carefully transferred to a dish. You can invite your family to a tasting!
Homemade raspberry marshmallow - a simple recipe and preparation of marshmallows for the winter.
Sweet homemade marshmallow is a healthy delicacy that children will especially appreciate. “What is marshmallow made from?” - you ask. Making marshmallows at home can be done from any fruit, berries, and even pumpkin or carrots. But in this simple recipe we will talk about making raspberry marshmallows.
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A very simple recipe. Or rather, the recipe is the same, but only the cooking technology is different. Therefore, we will consider two methods of preparation. The result is an excellent preparation of raspberries for the winter.
Raspberry marshmallow, composition for preparation: 1 kg of raspberries, 500 g of sugar.
Photo. Fresh raspberries
First, place fresh, clean raspberries in a non-enamel container and place in the oven.
