In the berry and fruit season, it's time to harvest marshmallows for the winter. Pectins, microelements, many vitamins are preserved in it, and a pleasant sweet and sour taste makes this ancient delicacy a wonderful treat.
Apple pastila
Ripe apples, rinse well and cut into pieces without peeling. Place the chopped apples in a heavy-bottomed saucepan or cast iron and place in an oven preheated to 90 degrees. You can boil apples over an open fire, but in this case add a glass of water to the bowl so that the mass does not burn. Do not stir the apples until they are completely softened. Wipe the finished mass through a sieve, transfer the mashed potatoes to an enamel container with a wide bottom and beat well for 15 minutes. Add sugar, beaten egg whites (0.65 kg of sugar and 4 proteins for 1, 2 kg of apples) and continue beating until tender (the drop does not spread on the saucer). Transfer the prepared mass to trays or low wooden trays lined with parchment paper and dry in the oven at 60-70 degrees for 10-12 hours. Instead of parchment, you can use heavy, oiled, white printer paper. The readiness of the marshmallow is checked by sticking a match into it. If the match stays dry, the marshmallow is ready. Cut the marshmallow into pieces, place in clean, dry jars and roll up with metal lids.
Plum-apple pastila
For this marshmallow, you will need to mix the applesauce (30%) prepared as described above and the plum puree (70%). Cut ripe plums and free them from the seeds. Pour 2-3 cm of water into an enamel bowl with a wide bottom, put the plums and cook over low heat for no more than 10 minutes, until the fruits soften. Rub the hot plums through a sieve and mix well with the applesauce. Add sugar at the rate of 0.65 g of sugar per 1 kg of puree and cook over low heat, stirring constantly, until the mass decreases in volume by 1.5-2 times. Dry in the same way as apple marshmallow.
Raspberry paste
Transfer the ripe raspberries to a container with thick walls, cover with a lid and place in an oven heated to 70 degrees. When the berries are steamed, cover them with a wooden crush and rub through a sieve. Put raspberry puree on low heat, add sugar (0.5 kg of sugar per 1 kg of berries) and cook, stirring constantly, until the mass decreases in volume by 1.5-2 times. Put the finished marshmallow in boxes, covered with oiled paper, and put to dry in a warm oven or in the sun. In the latter case, cover the drawers with gauze so that it does not touch the marshmallow. Sprinkle the finished treat with icing sugar and store in a cool dry place. You can cut the marshmallow into pieces and roll it into glass jars under the metal lids.
