Pastila - how to cook?

And who ever made marshmallow only from pumpkin (boiled pumpkin puree and a little sugar)? Something like this marshmallow cracks.

And who ever made marshmallow only from pumpkin (pumpkin puree and a little sugar)

In a mixture of orange, pumpkin, apple .. It turned out very remarkable. One pumpkin is very bland and has no taste ..

In a mixture of orange, pumpkin, apple .. It turned out very remarkable. One pumpkin is very bland and has no taste ..

I also tried pumpkin in the mixture separately, I like the taste with spices, but something the pumpkin cracks badly, I want to understand from everyone this way or what I am doing wrong.

I also tried pumpkin in the mixture separately, I like the taste with spices, but something the pumpkin cracks badly, I want to understand from everyone this way or what I am doing wrong.

I make any pastille with sugar in which there is already pectin .. try adding pectin ... perhaps it’s all about the lack of pectin in the pumpkin and sugar.

I make any candy with sugar in which there is already pectin .. try adding pectin ... it is possible that it is all about the lack of pectin in the pumpkin and sugar.

Ladies, where do you get the pectin? We got into the habit of making jams with zhelfix - there is sugar with pectin, but the price is 40 .. rubles per bag for 1 kg of product is a little bit delivery. But I haven’t seen purely pectin on sale. Appearances, passwords to the studio plz.
Thank you.

[Mishutka_tlt]

pure pectin, something I have not seen on sale

Mishutka_tlt, and where are you from / where do you live)?

I order pectin in online stores), last time apple pectin "Pudov" took) ...

🔗

There is also citrus pectin ...

In ordinary stores, there is also enough pectin now ...

Ladies, where do you get the pectin?

Online store Tasty. RU. They have apple and citrus.

Kroshik, Inna, in ordinary stores they don't carry pectin. This summer I ran into ... Eyes big, big, they say, WHAT is it all about? Therefore - the track in the special. confectionery shops .....

I bought pectin in bags in Azbuka Vkusa.

in ordinary stores - pectin is not carried

in my zadripansk there are no special stores, pectin and agar-agar started selling in one of the * super * markets last winter

Internet \ shop * Aydigo * - a large selection of all kinds of spices in different packaging

We have pectin on the forum, if the delivery does not bother

pectin 🔗

yeah agar 🔗

Last year I made apple cider puree for my grandchild's first complementary foods. It didn't work with us, but there is a lot of it. There were a lot of apricots this year. Cooked conc. compote, and chopped slices in the form of mashed potatoes, I thought it would come in handy in winter. Now I am making an assorted apple, apricot, cherry jam, a handful of frozen raspberries, cranberries. In my basement, there is still a lot of jam. So don't eat it. Can be mixed with savory purees and added to freeze. Combine as you like and with anything. Made it thinner and thicker. I have a sweet tooth, I try not to buy sweets, but I want to. Here I tear off the marshmallow, and it is tasty and healthy. I dry in Dry Hove. The pallets were cut out of their silicone rugs from Fixprise. And it dries and lags behind everything is wonderful, and inexpensive.

Girls, pectin, agar are now in almost all supermarkets! At the crossroads, in the magnolia, look where there is flour and everything for baking. And then we are probably looking for spices ...

Not everywhere there are supermarkets .. Sometimes you have to order via the Internet.

OK, I'm from Togliatti, there are enough supermarkets ... Lenta, Metro, Magnet, Crossroads .. but I haven't met pectin. So there is still a price advantage in comparison with zhelfix? And then the link uv.Admin price is not tasty at all - is the order of prices everywhere? Then zhelfix is ​​cheaper ... Or 100g. Is it a lot of pure pectin and will it be enough for the entire harvesting season? (We have an average of 15 packs of zhelfix)?

[Mishutka_tlt]

Mishutka_tlt, the jaundice with sugar is already together. And pectin is sold in its pure form. And depending on how much sugar you take, pectin is needed from 4 to 15 grams per kilogram of berries.
I bought pectin last year. Took a pound, I guess. I was greedy. As a result, I didn't use everything. I only added it to jam. Once I made marmalade on it. Still left, we must repeat the marmalade ...

[pumpkin]

I've been drying marshmallows for a month now. Break only for the weekend .. and even then rarely

During this time, there have been several food discoveries. For example, pumpkin... Mine eat it only in the form of porridge with millet flakes. And very rarely. I don't really like it either. She has a specific taste for us. So ... In marshmallow, it turns out to be absolutely extraordinary. I did several options, I liked everything.

1. Pumpkin + apple... We clean the pumpkin from seeds and skins. Apples only from the middle. Put half a glass of water in a saucepan with a thick bottom, steam under the lid at low temperature. The time depends on the pumpkin. Butternut (bottle) is faster, nutmeg (it is denser) - longer. If the apples are very soft, then first steam the pumpkin until half cooked, then add the apple. Let cool slightly. We take the chopper. Or a blender. But I like the chopper with a knife better. I have a small one, half a liter. It's enough. Put the mixture in a container, turn it on at high speed and chop it in puree. The peel from apples is finely chopped. From red apples - completely to dust, green ones (granny smith) remain translucent barely noticeable pieces. The taste is not felt. We do not add sugar. Winter apples are already very sweet.

Since the shredder is small in volume, a batch per pallet is obtained. Very convenient, crushed - spilled, smeared. By the way, about smearing. I tried it with a teaspoon. Convenient, but long. In fact - silicone spatulas, plastic levelers for mastic or cream (spatulas) - great. You need to choose not very wide, 10 centimeters in width is enough. Like this:

The ratio of apples and pumpkins is any. I usually do it in half. Pumpkin gives color, apples taste and sweetness. You can add spices (cinnamon, cinnamon spice mix, gingerbread spice mix).

2. Everything is the same as in point 1. But for each pallet we add 1 banana... It gives softness, plasticity, sweetness. And an amazing aroma. This marshmallow flies away without even having time to cool down. I roll up into tubes, I do not have time to cut. It is eaten directly in rolls. From two kilograms of vegetables / fruits, 5 pallets are obtained.

By temperature. If the pumpkin is more than half, do not dry it at the maximum temperature. Or, first at high, then lower and dry. Otherwise it will crack. It can also crack due to the fact that it was simply undercooked. The pumpkin should be soft, easy to knead with a regular spoon.

The next fruit .. Apple... A simple banal apple.

Everything is simple here. Depends on taste. Mine didn’t like raw apple marshmallows. Dry and sour. And the apples are now in autumn, there are no particularly vitamins in them, so we soften them in mashed potatoes, like pumpkin. But you can add anything to them. For example:

1. Apple + kiwi + banana.
2. Apple + banana.
3. Pure apple. You can steam half, and add fresh. It will be delicious and beautiful.

You can add nuts (chop in a blender), sesame seeds, chopped candied fruits (cherries look very nice and taste good), poppy seeds (black marshmallows!), Coconut (for exotic lovers), oat flakes, and so on and so on. like that. Pastila with cereal can generally replace morning porridge.

A very tasty marshmallow is obtained if the finished sheets are removed from the pallet, smeared with a thin layer of liquid honey and sprinkled with any fillers (the same nuts, shavings, candied fruits). Sliced ​​marshmallow will look very beautiful even on a festive table. And the taste ... But this option is not for storage, of course.

To be continued...

[Mams]

Mams, we look forward to continuing

[pumpkin]

Let's continue!

So with pumpkin almost figured it out. I'll add a little about cracks. The fragility of the marshmallow depends on the type of raw material used. I had two types: butternut and nutmeg. So the butternut (guitar) did not crack. And the nutmeg now and then tried to crack. But I mixed it with an apple or a banana, so there was enough pectin in it. But if I did it alone, then of course, you need to add pectin, otherwise there will be "craquelure" Once again I will write that the pumpkin is very fond of cinnamon.

Apples they are also delicious with the addition of spices. A brighter taste, especially if the apples do not have their own bright taste.

3. Options exotic... In our latitudes pineapple do not grow. But they are found frozen. Rarely, but comes across in shops like Metro. It is 300 grams of frozen pineapple slices. We take such a package, throw it into a saucepan directly from the freezer, and onto the stove, on a slow fire. The pineapple will thaw and slightly boil in its own juice. After that, add it to a blender, add a banana and pour it onto a sheet. of 300 gr pineapple and 1 banana turns out 1 sheet of pastille... Sugarless.

You can probably use fresh pineapple too. But there was no such number, so an experiment was carried out. It turned out to be successful. The aroma and taste of pineapple is present. From him a slight sourness. Banana gives structure and sweetness.

Mango... Really ripe mangoes are not delivered to us. And those rare ones that arrive stand like an airplane. Therefore, we take an inexpensive fruit, green-red color. Let him lie down in a dark place at room temperature. And in five days we get a sweet fruit. If you go to a very soft state - immediately into a blender, if hard, you can warm it up a little. But a little. Add the banana again. Of 1 mango and banana fruit makes 1 sheet of marshmallow. Here I can't say that there is clearly a taste of mango. Still, the green fruit doesn't give that flavor. But I think you can experiment with frozen (or canned) mango puree. I saw these on sale, I think the result will be better. And there will be no need to heat it. He thaws himself - and we cook. In any case, this is another version of the marshmallow and you need to try!

Kiwi... Despite the fact that kiwis are now cheaper than cucumbers, they are still an exotic fruit. It goes well in a marshmallow, with the addition of applesauce and banana. This trio gives a pleasant a combination of sweet banana, neutral apple and sour kiwi... The proportions to your taste. But kiwi should be put in a little less bananas so that it is not too sour. Add the kiwi raw, as well as add the banana to the grinder to the finished applesauce. Sugarless. Kiwi seeds give a nice dot pattern.

Tell me, how to thicken the mashed boiling jam? Liquid, wanted to dry. There is jellification, but more jam.

[Marina]

Marina, maybe add some decoys? I add semolina to the filling for the pies, it is not felt at all and the filling is thicker.

[Longina]

Longina, in the sense of boiling the desired density, and drying?

Tell me, how to thicken the mashed boiling jam? Liquid, wanted to dry. There is jellification, but more jam.

Well, not like water ?. I had a rather thin apple-raspberry puree yesterday. It is unanimous that I already had sugar with pectin, but it was still watery .. Everything dried up in 6 hours .. I could have held it for another hour, but I didn't ..
Try small portions. How will your jam behave .. or maybe everything will be fine ..

[gawala]

gawala, Galina, I'm waiting - it will cool down, and I will dry it, I have no pallets, I will dry it on paper.

I have no pallets, I will dry on paper.

I dry on a baking sheet, on paper in an oven 70 degrees with a blower and a slightly open door

Longina, in the sense of boiling the desired thickness and drying?

It seems to me that there is no need to cook. Add semolina and wait 20 minutes to swell. And then dry.

Girls, tell me, please - there are a lot of last year's jam, raspberry and strawberry jam (regular jam, with sugar). What is the best way to process it into marshmallow? What else is there - some frozen apples, apricots and gooseberries. I will buy bananas if necessary.
I read, I read recipes from this topic, and I do not understand in any way from what edge to take the marshmallow, but I really want to.

I succeeded if I add a 05 l jar of jam to 4 kg of pureed fruit. And the jam itself categorically did not dry, probably because of the sugar.

And the jam itself categorically did not dry, probably because of the sugar.

That's right, because there is a lot of sugar-glucose in jam, which helps to maintain moisture in the product.
The principle of the marshmallow: remove the raw juice-liquid from the berry puree. This is difficult with a lot of sugar.

And if you grind the jam with zucchini? It seems like the zucchini has gone, I just really want to remove the excess from the refrigerator and cellar (where there is still water, like never before).

It will be good with zucchini, just take the young ones, without veins and seeds. It will turn out inexpensively and a lot, and will be eaten quickly.

[Girls]

Girlswho have experience in cooking black currant pastilles, share the subtleties, please ...

I studied a lot of recipes for blackcurrant marshmallow, there are some incomprehensible moments for me ...

According to one recipe, the currant mass, after walking in it with a blender), is recommended to boil, while in another recipe, the marshmallow is made from raw currant mass. I can't understand what exactly boiling affects in this case? Partially removes moisture from the puree, or is it something else?

During the study, I came across the option black currant + bananas (1: 1), no one tried it?

Sugar again ...

Someone adds a couple of Art. l. per kilo of currants, but I also met the following proportions:

300 gr. black currant;
200-250 gr. Sahara;
50 gr. powdered sugar;
1-2 tbsp. l. corn or potato starch (mix with powder)

Author's comment on the amount of sugar:

Look sugar to taste, there were 200 and the children were sour, but still they knew how. Generally, the acid was felt.

Straight and I do not know with what proportions to start ...

I wanted to try it completely without sugar, but they write that blackcurrant marshmallow without sugar turns out tough ...

Do not let the product ruin, not a cheap currant with us today ...

[Crochet]

Crochet, Inn, I didn't make it from black, but I pour sugar on the eye and always taste, sugar is with pectin, or rather not so, I take with pectin, it dries faster. problenderiloa, sugar poured and boiled a little, to dissolve the full sugar, dissolved, well, I gave it to cook for a minute, and that's it, on a sheet of paper and in the oven to dry .. I don’t even bother .. everything works out great always .. the last time I did raspberry-apricots ... all the same. fermented, boiled sugar, boiled well, count to a boil. and on a sheet of paper .. One thing, I wipe mashed potatoes if raspberries are present .. well, the bones are gone ..

[Crochet]

Crochet,, My experience in making marshmallows is not great. I made marshmallows from black currants, adding a little young zucchini to the berry in a blender, because currants have a very rich taste, and sugar to taste. The mass was not boiled before drying. The result is a very tasty marshmallow. In some portions, raspberries were added, rubbed through a sieve. It also turned out deliciously.

[gawala]

gawala, Nadezd @, girls, thank you very much for your responsiveness !!!

I put my marshmallow to dry (black currant + banana (1: 1)), later I'll tell you about the result.

Hello everybody! I'm a newbie Today I uploaded my "Veterok-2" for the first time. Question about the marshmallow. I ask the owners of "Veterka" or dryers with similar pallets to answer. I read that they put parchment on the grating. Is it necessary to make holes with a needle, if so, how many approximately ??? There is no round hole in the center of the pallets, will there be enough air circulation if the tracing paper also does not make a hole in the center ??? After all, if you make it, then my raspberries and currants will drain into it ...Or somehow organize a side around it ??? I really look forward to advice

[Nerealno]

Nerealno, I just cut a circle out of paper and did not pierce anything, it starts to dry at the edges, the middle dries up last

[Venera007]

Venera007 Thank you! I'll try tomorrow. Gathered from red currant with a banana to do.

[Nerealno]

Nerealno, from red currant with banana delicious, made in two combinations: banana 2 parts to one part of currant, and 1 to 1. The first option is sweet, the second is moderately sour. I rubbed the currants through a sieve so that there were no seeds.

[Nerealno]

Nerealno, Tan_ch, I also made currants with a banana, and currants with a melon this year .. The ratio by eye ...
She also rubbed the currants through a sieve. It turned out sour, but tasty :)

[Venera007, Tan_ch,]

Venera007, Tan_ch, thanks for the tips !! The first marshmallow is ready (and almost already eaten !!), it turned out delicious, I added only two bananas, it seemed that I could add more, in the next batch I will. I will unsubscribe from the experience gained: I made only two layers, the first one on a pan for fat, that is, a pallet with a radius smaller than mesh pallets and no hole in the center. She laid the second one with baking paper. I folded two sheets as described, with a thin fold, cut out a circle with a larger diameter to make the sides. Both came out with "errors", the first pancakes were lumpy ... Everything was shot perfectly on the fat pan, but there was an absolutely raw middle. I will try, as advised, to make thicker edges and a thinner center. To do this, I will put more bananas, otherwise it is watery, while it grabs, it will have time to creep and the difference in thickness will disappear. I barely took off from the paper circle ((((I wetted it on the back with a towel. At first it started to peel off in places, the paper broke. But when I was already desperate, trying to scrape off the wet pieces with a knife, the tracing paper gave in. Apparently, it finally got wet to the desired state. The remains were removed easily . Only in the area of ​​the "seam" - all the same everything broke. I will try to make the layer thicker. And the last thing: my pastille turned out to be too shiny. That is, I did not hold it. It seemed to check that it does not stick to my fingers, but it seems , I had to hold it for another half hour. Nevertheless, I am very pleased! I will experiment further !!
P.S. Along the way, I wilted about a dozen bananas))) It turned out very tasty, but the daughter was upset that they did not crunch like purchased ones, but looked more like marshmallows (((I will try to dry it longer too. Did someone get crispy ???

[Nerealno]

Is it necessary to make holes with a needle, if so, how many approximately ??? There is no round hole in the center of the pallets, will there be enough air circulation if the tracing paper also does not make a hole in the center ??? After all, if you make it, then my raspberries and currants will drain into it ... Or somehow organize a side around it ???

Nerealno, I made a hole in the middle and organized the sides, and then decided not to suffer and just bought pallets for marshmallows from Isidri, they fit perfectly

[Smile]

Smile, Isidri pallets are a very cool thing. I use this year for the first time, there is no limit to joy :))




Nerealno, marshmallow always comes off the paper very hard ..
And cut bananas thinner and dry longer, but there will be no store taste, it will be a different taste, but also tasty.
And in order to be like the store ones, it may be necessary to check in sugar syrup, I don't know for sure, I have not tried

[Venera007]

And again I))) I conducted experiments, the results were two to one)) All the candy from one mixture - red currants (about 2 liters of picked berries) chopped with a blender, rubbed through a sieve plus 6 bananas, rolled in a blender until puree. On all photos - ready-made marshmallow
1. Again on the grease tray, the center is thinner, the edges are thicker, dried perfectly , starred too , rolled it into a tube and put it away in the closet))
2. Again, on baking paper, the most common slightly yellowish, forgot to grease with oil. I soaked it with a towel, waited longer and took off the paper almost in one piece. It broke at the seam anyway)) But we got two pretty halves.
3.I bought this thing: , I cut out almost a circle (there was not enough width, I made a side on one side with the slop of the stapler. I cut out a circle in the center and inserted the neck of the yogurt bottle into it, all this so that the liquid candy does not leak, and so that the ventilation is better. The result is terrible in appearance ((((It dried longer than the other two sheets, crawled out during drying, thin places dried up and turned into chips
Filmed, however, without problems
But the downside - generally looks disgusting (((
All this did not affect the taste, I cut off the torn edges and devoured them myself for a sweet soul. I cut even places into squares and put them in a jar. Till tomorrow



Venera007, Smile, Thank you!! I will definitely buy pallets, but by next summer. There are no drains this year, the currants are over, but the apples ... well, while I'm drying it on a pallet and paper, maybe I'll find another rug in the store, I'll experiment)

Tomato marshmallow is tasty and original.
Put in a blender: parsley, basil, celery, ...... garlic, tomatoes

We twist for a couple of minutes, during this time the bones are crushed and the mixture is heated.
Pour into silicone molds and put in the dryer:


All! Further variations:
- can be dried to a marshmallow state, rolled into a tube
- you can add salt, hot peppers and dry to a crisp state - to beer.

Usage: either as an appetizer, or on a sandwich, or in a salad, or you can just throw it in a cabbage soup or in a frying pan with liquid. It dissolves and turns into a paste.

Last year I made the same tomato pastille, it is very tasty to add to various dishes,
but then it took a very long time to wash the trays for marshmallows, they turned yellow and smelled of garlic, I somehow washed them
this year has not yet dared to such a "feat" ... I think to do it or not

but then it took a very long time to wash the trays for marshmallows, they turned yellow and smelled of garlic, I somehow washed them

silicone bakeware - easy to clean

Pour into silicone molds and put in a dryer

Sergey, can you see these molds, so to speak, in profile? To estimate their height and size - they are large, for the whole sheet (it seemed so from the photo). And also - is there a hole in the middle of the pallets? Is it obscured by a form? Thank you.

Blue 30x3.5
Orange 26х3.5
My dryer has no hole in the middle (Diva). Such a dryer was specially chosen. Air flows quietly through the holes in the pallets.

Sergey Kornilov

... thank you very much mine has a hole in the middle. but. Nonetheless. I'll try ..

Kind people, hello everyone! Can anyone tell me if you can mix raw vegetables with jam to make marshmallow?
If so, in what proportions? I read somewhere that too sweet does not dry. We enjoy the acquired Voltera. Everything was overdried. The jam is in the basement - no one is eating. Maybe in his marshmallow?
Share your experience!