Pastila can be made from the mass that remains when the juice is squeezed out. This method is suitable for apples, quince, any kind of pear. It turns out waste-free production.
We take the number of fruits and berries as much as we want.
Before we start loading into the juicer, wash the fruits, remove the core, peel everything bad, but leave the peel, there are a lot of useful things in it.
We make juice on a juicer, boil it. Wash the cans and sterilize them in the oven, let them cool slightly. Pour boiling juice into jars, roll up, turn upside down and cover. Our juice is ready.
Cooking marshmallow
We can make an unusual marshmallow by adding berries to it. If we take stone fruits, such as cherries, cherries, apricots, plums, then we must remove the stones. We drive the berries through the harvester.
You can do this in an old-fashioned way.
Put the berries in a bowl, pour boiling water on the bottom and simmer over the fire for 10 minutes. Then we grind this brew through a colander.
Put the remaining mass from the juicer into a shallow bowl and add the finished mass of berries there, mix. Add sugar as desired. Then we put in the oven on the smallest heat and mix well every 15 minutes. We soak in the oven for 1, 5-2 hours.
Grease a baking sheet for drying the pastille with oil, cover with tracing paper, also soaked in oil. We spread the finished puree on a baking sheet in a thin and even layer. We choose the lowest heat of the oven, put a baking sheet and dry until tender, while the oven should be ajar. We periodically unfold the baking sheet with the other edge to the open door so that it dries evenly. Cut the finished marshmallow into strips or roll it into tubes.
