Homemade jam marshmallow: the best recipes for making jam marshmallow at home

What kind of jam is suitable for making marshmallows?

Not just any jam is suitable for making marshmallows. The best product for this is considered to be one that contains a lot of pectin and has a jelly-like appearance. For example, jam from apples, currants, raspberries or apricots.

A workpiece containing large pieces of fruit or whole berries (for example, strawberry jam) must first be crushed using a submersible blender.

But cherry jam with pits is not suitable for making marshmallows, unless you want to spend a lot of time freeing the boiled berries from the drupes.

Technology for making jam marshmallows

Making homemade marshmallow is not at all difficult, you just need to decide on the drying method. There may be several of them:

1. Natural method. The jam is spread in a layer of no more than 4 - 5 millimeters on a baking sheet covered with oiled baking paper. Instead of paper, you can use cling film or foil. To prevent the mass from sticking, the surface must be lubricated with odorless vegetable oil. Dry the marshmallows in the sun or under shelters. At home, pallets can be placed on a glazed balcony. A gauze structure is built on top of the pallets, which will protect the marshmallow from the onslaught of insects. Drying time – 10 – 14 days.
2. In an electric dryer. The jam is distributed on trays or parchment cut to the shape of the drying apparatus. The temperature is set at 65 - 70 degrees. Drying time varies from 8 to 14 hours and depends on the thickness of the jam layer, as well as on its initial consistency.
3. In the oven. With this method, it is important to maintain the oven temperature at 85 - 90 degrees, as well as ensure good air ventilation. To do this, keep the oven door slightly open.

Properly dried marshmallow remains quite elastic, but does not stick to your hands. It is removed from sheets of paper and rolled into a tube. After the dessert is completely dry, the rolls are cut into small portions.

Recipes for jam marshmallows

Apricot marshmallow with sesame seeds

• apricot jam – 500 milliliters;
• sesame – 3 tablespoons.

If the apricot jam is quite liquid, then it is heated over a fire and powdered sugar is added until the mass becomes viscous. The jam is distributed on trays for drying, chopping large slices of fruit with a knife. Sesame seeds are fried in a dry frying pan and then sprinkled over the sweet mixture.

Plum pastille with walnuts

• plum jam – 500 milliliters;
• chopped walnuts - 2 tablespoons.

The jam is spread on parchment and dried in any way. Place walnut crumbs on the layers of prepared marshmallow and roll them inside using a rolling pin.

Raspberry-zucchini jam pastille

• raspberry jam - 500 milliliters;
• zucchini jam – 500 milliliters;

Zucchini and raspberry jam are heated over a fire in one container. As soon as the mass softens, mix it thoroughly, preventing it from burning to the bottom of the pan. The homogeneous mass is spread into drying containers in a thin layer and dried until ready.

Apple jam pastille

In her video recipe, Lyubov Zibrova will talk about the technology for preparing apple marshmallows in an electric dryer.

Methods for storing marshmallows

The finished treat is stored in the refrigerator in a closed plastic container for a year. Large volumes of preparations can be stored in the freezer. To do this, the rolls are wrapped in baking paper and then packed in an airtight bag.