Homemade blackcurrant and serviceberry marshmallow

Homemade blackcurrant and serviceberry pastille is an excellent replacement for store-bought sweets. I’ll tell you how to properly prepare marshmallows from these berries at home in this recipe with step-by-step photos.

How to make marshmallow from blackcurrant and serviceberry

Let's take 250 grams of serviceberry berries and the same amount of black currant berries.

We will sort the berries from leaves and debris.

The next stage will be the so-called blanching.

To do this, pour a little water into a wide-bottomed pan. So that there is 5 millimeters of water at the bottom, no more. Let the liquid boil and pour the shadberry into it for exactly 30 seconds.

During this time, the peel on some berries will burst. And the berries are disinfected when processed with steam. Quickly drain the berries into a colander and let the excess liquid drain. We will carry out the same manipulation with currant berries.

So, we got 500 grams of a mixture of serviceberry and currants. Place the berries in a common container and add 100 grams of sugar.

Using an immersion blender, beat the berries with sugar until smooth.

The resulting jelly contains small berry seeds and skins, which will not look very good in the finished marshmallow.And many people don’t like bones. Let's get rid of this “defect” using a sieve.

Let's put a sieve on a bowl into which we will strain our future marshmallow and pour the berry mass on top. Now all that remains is to scrape the sieve with a spoon so that the homogeneous mass flows down.

I don’t have a special container in my electric dryer for preparing marshmallows, however, like many owners of this wonderful technology. Therefore, I make a special container myself from waxed baking paper. To do this, I cut out a circle with a slightly larger diameter than the dryer bowl and fasten the edges with a stapler, forming a plate with high sides. Please note that the container made must provide free space on the sides so that the hot air from the dryer fan can pass freely.

I grease the mold with a very thin layer of vegetable oil (it is better to use a pastry brush for this) and pour out the preparation for the future marshmallow. The maximum layer of berry mass should not be more than 1 centimeter.

I always make thin pastille - it dries faster and somehow looks more aesthetically pleasing. Place the mold in the dryer and dry for about 6 hours at 70 degrees. Drying time depends on the thickness of the berry layer. You can use the oven with the door open for drying.

As a result, the finished marshmallow should not stick to your hands. Roll the marshmallow into a tube and cut it.

The marshmallow prepared according to this recipe can be stored in the refrigerator in a jar, or can be frozen. The recipe for making marshmallows, as you can see, is very simple and, at the same time, does not require the use of a large amount of sugar.