Homemade currant pastille. Apple and currant pastille (fruit). The most useful marshmallow

Black elderberry marshmallow Mix 1 kg of black elderberry pomace and 600 g of granulated sugar. Boil the mass for 15 minutes, roll out on a baking sheet in a layer of 1 cm. Then dry in air or in an oven at low

Blackcurrant juice Take 1 kg of sugar for 2.5 liters of juice. Squeeze the juice from the washed berries, add sugar and heat to 60 degrees. This is the primary juice. Pour another 1.5 liters of berry pulp hot water, add 0.5 kg of sugar. Bring to a boil, strain. This is secondary juice. Can be mixed

Blackcurrant pastille is not only delicious, but also incredible healthy dish, since during drying the currants retain everything useful substances and vitamins. The high content of vitamin C and substances with bactericidal properties make the delicacy made from this berry truly indispensable during seasonal colds. In addition, a sweetened version of marshmallow can easily replace candy or become an original cake decoration. Pieces of marshmallow can be added to tea or to a pan with fruit when cooking compotes.

The technology for preparing marshmallows is quite simple: the berry mass is crushed until smooth and dried. There are several drying methods:

• In the air. The inside of the drying container is lined with cling film and the currant mass is distributed in it. The product is dried in the sun for 3-4 days, then cut into pieces and dried until completely cooked. The marshmallow is considered dried if the top layer does not stick to your hands.
• In the oven. For drying, use a baking tray, which is covered with baking paper. To prevent the berry mass from sticking, the surface of the parchment is greased with vegetable oil. The oven temperature during drying should be set at 80 - 100 degrees.
• In an electric dryer. Some dryers are equipped with special containers for preparing marshmallows, but if your unit is simpler, you can make such a tray yourself, armed with wax paper and a stapler. Dry the marshmallow at a temperature of 70 degrees, periodically rearranging the trays.

Recipes for making homemade blackcurrant marshmallows

Natural marshmallow without sugar and without cooking

Natural currant pastille without sugar will be especially appealing to those people who are watching their figure or whose own health does not allow them to eat a lot of sweets.

Currant berries (any quantity) are washed and blanched in a small amount of water. After that, they are punched with a blender until they have a homogeneous consistency. Then the berry mass is dried using any of the above methods.

This pastille is the healthiest, as it does not contain sugar and is not subjected to heat treatment, but the downside is that the product turns out to be very sour, like lemon. To brighten the taste, you can add liquid honey to the berry mass before drying. The ratio of currants and honey is 2:1.

Pastila boiled with sugar

For 1 kilogram of currants you will need 1/2 kilogram of granulated sugar. Washed and dried berries are blanched and crushed with a blender or meat grinder. Then the mass is put on fire and brought to a boil. After this, reduce the heat and boil the puree until it becomes viscous, stirring constantly. The berry mass is placed on baking sheets or trays and dried until ready. After this, the dried leaves are cut into strips and rolled in a mixture of starch and powdered sugar, taken in equal proportions.

Heat-treated blackcurrant pastille becomes softer and more elastic.

Seedless currant pastille

A pastille that has been previously passed through a sieve is obtained with a delicate and homogeneous consistency. To do this, after grinding, the berry puree is heated over a fire to a temperature of 50 - 60 degrees. This procedure makes it much easier to get rid of seeds and skins. Next, sugar is added to the strained mass and boiled according to the technology of the previous recipe.

Watch the video from the channel “Prank was a success” - Blackcurrant marshmallow

Pastila with various fillings

We looked at the main options for making blackcurrant marshmallows. Now let's talk about additional ingredients. You can diversify the taste of marshmallows by adding chopped walnuts, lemon or orange zest, ginger or coriander.

Currants also go well with other berries and fruits, such as red currants, bananas, grapes or apples. Place other fruit purees on top of the berry mixture in random patterns, and appearance marshmallows will become much more original.

A video from the Brovchenko family will present to your attention a recipe for currant and zucchini marshmallows

How to store marshmallows

It is not necessary to eat the marshmallow right away. It stores well in glass jar in the main compartment of the refrigerator. If you plan to store the currant preparation for more than 3 weeks, then the fruit rolls can be frozen by packing them in an airtight container.

step by step recipe with photos

Sweet pita bread or blackcurrant pastille can be prepared in the summer and enjoy the taste of your favorite berries throughout the year. To prepare, you only need the currants themselves and a little sugar. It is best to dry marshmallows outdoors. This is the longest, but also the cheapest method. However, it is not available to everyone. Residents of the metropolis are unlikely to be able to afford such a luxury, primarily due to air pollution. Fruit pita bread cannot be dried under such conditions. However, this does not mean that city residents cannot prepare blackcurrant marshmallows at home. There are other drying technologies for them: in the oven or in an electric dryer. The air drying process takes 3-4 days, in the oven at a temperature of 80-100 degrees - 3-4 hours, and in an electric dryer - up to 35 hours.

Ingredients

• black currant – 500 g
• granulated sugar – 250 g

Preparation

1. Sort the blackcurrants, remove the stems and rinse. This is the longest and most tedious stage and requires patience. The berries for berry pita bread may differ in size, this is not important. It is important that they are ripe and healthy, have a rich dark purple color and exude a pleasant aroma. The berries can simply be pureed and dried. In this case, the marshmallow will save everything beneficial properties fresh currants, but it will be sour and brittle. If you boil it with sugar, it will lose all the vitamins, but it will turn out elastic, sweet and more tender.

2. Pour boiling water over the currants and blanch (boil) for 3-5 minutes. Then drain the water. This is done to make the skin of the berries softer.

3. Pour blackcurrants into a blender and chop.

4. Berry puree turns out uneven. It preserves pieces of skin and small seeds. If desired, the puree can be rubbed through a sieve.

5. Transfer the berry mass to a saucepan and mix with sugar. Its quantity can be changed to your own taste. However, you should be aware that if there is too much sugar, the marshmallow will not dry well and will remain sticky.

6. Stirring continuously, boil the berry puree until thickened.

Homemade currant marshmallow is made from whipped puree of this berry; honey or sugar is often added to the marshmallow recipe, but some people just like the natural berry taste.

Homemade currant marshmallow: recipes for delicious currant marshmallow in the oven or dehydrator

Usually marshmallow is made from the fruits of apples, pears, or quinces, but when it comes to the berry version of the famous sweet, black and red currants are beyond competition. If you have collected a decent harvest over the summer and don’t know where to put the remaining berries, then we will tell you how to cook homemade marshmallow from currants.

Homemade blackcurrant pastille is prepared from whipped puree of this berry. It is ideal for the production of such a dessert because it contains a lot of pectin and has a very sour taste. Honey or sugar is often added to the blackcurrant pastille recipe, but some people just like the natural berry taste. Drying currant marshmallows at home is quite for a long time, but the result lives up to expectations. Let's cook..

To chop berries, it is very convenient to use kitchen equipment such as a blender; previously, currants were pounded in a mortar and only then rubbed through a sieve.

Blackcurrant marshmallow in the oven or dryer

Homemade blackcurrant pastille is made from whipped puree of this berry. It is ideal for the production of such a dessert because it contains a lot of pectin and has a very sour taste.

Currant marshmallow is very easy to prepare, but drying it takes quite a lot of time, so be patient and start cooking.

Ingredients:

• black currant – 1 kg;
• sugar – 600 g.

Preparation:

• Before you do currant pastille , sort the berries, wash them, puree them in a blender.
• Pour the berry puree into a saucepan and put it on the fire, heat the contents of the saucepan to approximately 60 degrees.
• We rub the warm currant puree through a sieve and return it to the heat again, seasoning it with sugar.
• Bring the mixture for the future marshmallow until it thickens, cool to room temperature and beat with a mixer to make the marshmallow more tender and airy.
• Grease the parchment with oil using a napkin and pour in the currant puree in a thin layer of 0.5 cm.
• Dry the homemade marshmallow in the oven at 60 degrees for 5-6 hours.
• Next, divide the dessert into portions and return it to the oven. The finished pastille turns out to be quite elastic and does not stick to your hands. After removing the paper, you can sprinkle the marshmallow with powdered sugar or granulated sugar, roll in starch, like Turkish delight.

How to make blackcurrant pastille without sugar

Traditionally, marshmallow is made from blackcurrant puree with one or another amount of sugar; without sugar it is also possible, but it is very sour.

And another popular recipe is this how to make blackcurrant marshmallow without adding sugar.

Everyone's tastes are different, and some people are simply losing weight and cannot afford to eat a lot of sweets. I would like to immediately say that it is natural blackcurrant pastille without sugar very sour, the taste of its acidity can only be compared with lemon.

Preparation:

• The berries need to be crushed with a blender and rubbed through a sieve.
• Next, boil and follow all the remaining steps of the previous recipe for blackcurrant marshmallow.
• You can try making marshmallows without sugar, but the old fashioned way - with honey.
• For 1 kg of berries take 0.5 kg of honey.
• If desired, you can add any nuts to the marshmallow, for example, chopped walnuts; your dessert will only benefit from this.
• Black currants also go well with ginger, coriander, lemon and orange zest.
• The pastille is stored in a cool, dry place, otherwise it becomes soft and sticky.

Recipe for black and red currant marshmallows

Marshmallow from a mixture of berries (red and black currants)

Ingredients:

• black currant – 300 g;
• red currant – 300 g;
• honey – 300 g.

Preparation:

• We sort and wash the red and black currant berries.
• Puree the currants using a blender and rub through a sieve. If you want to get a slightly tart marshmallow, then you don’t have to grind the berries.
• Place the finished puree on the stove, mix with honey and keep until thickened.
• Pour the completely cooled marshmallow into a thin layer onto parchment greased with vegetable oil and place in a warm oven.
• It will take about 6 hours for the marshmallow to harden, after which the delicacy can be divided into portions and dried in the sun.

The pastille must be stored in a cool, dry place, otherwise it will regain its former stickiness and softness.

In such a recipe, you can use not only currants; raspberries, strawberries, a little gooseberries, in a word, anything you find in the garden are perfect. The technology for preparing the dish does not change depending on the composition, although instead of drying it in the oven on a sunny day, you can dry the delicacy on the balcony or in the yard.

• Pastila dried in a relatively thick layer will be softer and juicier than a thin layer, almost like thick marmalade.
• This marshmallow is cut into slices or various figures - a tasty and healthy alternative to store-bought sweets, but it will take longer to dry.
• The best marshmallow will be obtained if you dry it in natural conditions - in a warm place near the stove, radiator or, ideally, in the sun. This will take 3-5 days, depending on the drying temperature and the thickness of the berry mass layer.
• It will most likely work out when dried in the oven at a low temperature (50-60 degrees, well, maximum 70) - this is from five to eight hours, but the marshmallow will be more viscous and not with such a fresh taste and aroma. The oven needs to be opened slightly from time to time to allow steam to escape, and the marshmallow should also be tested for elasticity and separation from the parchment (carefully!). In the middle of the drying process, the layer should be turned over. You should not overdry the marshmallow, and we also strongly advise against speeding up the drying by increasing the drying temperature - the product will be spoiled.
• Natural drying will go faster if you pour the berry mass onto two baking sheets in a layer twice as thin - it won’t be as soft and juicy, but the taste will be no worse.
• If you plan to store the marshmallow for a long time, it is convenient to stack it in a plastic container and, covering it with a lid, place it in the refrigerator.