Homemade melon, apricot and raspberry marshmallow

It’s very nice that it took minimal effort at all. I just had to remove the oozing juice and spread the resulting mass on a sheet of silicone. The sun did the rest. It took 3 days to complete the cooking cycle. I accompany the recipe for making marshmallows with step-by-step photos that will help you better understand the preparation.

To obtain a sheet of marshmallow the size of half a standard baking sheet you will need:

- 300 grams of melon;

- 100 grams of raspberries;

- 70 g apricot.

How to make homemade marshmallow from melon, apricots and raspberries

Pour all the fruits into a glass container.

Peel the apricots. It is clear that it is necessary to wash and dry the fruit components before cooking.

We begin to cook all our ingredients on the divider.

Juice will begin to come out. It should be gradually removed. Regular stirring of the mixture ensures that the fruit juice does not burn to the container and spoil the entire taste.

To obtain a more homogeneous mass, you can beat it in a food processor or blender.

When the mass already resembles thick jam, spread it on a sheet of silicone or parchment.

We put it in the sun to dry, but we make sure that any living creature that wants to eat the sweets cannot have access to our still thick jam. To do this, you can find a fruit box with holes on the sides, put a sheet with our frozen jam on the bottom, and cover it on all sides with mesh or gauze. If there is no sun, then you can dry it in the oven at low temperature (50-60 degrees) or in a special electric dryer.

In three days, a miracle will happen to this thick jam - it will turn into a smooth thin sheet of marshmallow.

We cut it and twist it.

For better preservation during the winter, sprinkle the sheets with sugar and roll them into sterile jars.