Blueberry marshmallow: the best recipes for making blueberry marshmallow at home

Preparing the berries

After harvesting, blueberries need to be processed as quickly as possible, since this berry loses its shape very quickly. First of all, the berries are sorted, rejecting rotten and damaged specimens.

Blueberry marshmallow recipes

Raw blueberry marshmallow without sugar

Clean berries are ground in a blender or passed through a meat grinder. The resulting berry paste is placed on trays and dried until ready.

“Live” blueberry pastille with sugar

• blueberries – 1 kilogram;
• granulated sugar – 200 grams.

The berries are pureed in a blender and granulated sugar is added.Using a whisk, beat the mass until the crystals are completely dissolved and sent for drying.

Boiled blueberry marshmallow

• blueberries – 1 kilogram;
• granulated sugar – 600 grams;
• water – 1 glass.

Pour blueberries into a glass of water and boil for 15 – 20 minutes. After this, the berries are punched with a blender or rubbed through a fine sieve. Add sugar to the puree and cook over low heat until thickened. The berry mass, reduced in volume, is laid out on baking sheets and dried.

Forest berry marshmallow: blueberries and lingonberries

• blueberries – 1 kilogram;
• lingonberries – 700 grams;
• granulated sugar – 300 grams.

Clean berries are passed through a meat grinder or crushed in a blender. After this, sugar is added to the berry mass and the puree is kneaded until the grains are completely dissolved.

Blueberry and raspberry marshmallow with sesame seeds

• blueberries – 1.5 kilograms;
• raspberries – 1 kilogram;
• sesame – 40 grams;
• granulated sugar – 300 grams.

The berries are crushed using a meat grinder and then ground through a sieve. If the presence of raspberry seeds does not bother you, then the paste can be left unstrained. Add sugar to the puree and wait until it is completely dissolved. After this, the mass is laid out on baking sheets, and sesame seeds, previously fried in a dry frying pan, are sprinkled on top.

You can also get acquainted with the recipe for making zucchini and blueberry marshmallows by watching a video from the Brovchenko family

Rules for drying marshmallows

You can dry the marshmallow in the fresh air. A sheet of paper is spread on the pallets and greased with vegetable oil. Place the berry mass on top and level it with a knife. The containers are exposed to the sun and dried until ready.

After the mass has set, it can be turned over to the other side.Also, dried layers of marshmallow are hung on wooden crossbars and air dried.

The natural drying process directly depends on weather conditions. If the weather is damp and humid, then you can dry the marshmallows in the oven. To do this, the cabinet is heated to a temperature of 85 - 95 degrees, a baking sheet with the berry mass is placed on the top shelf, and it is dried until ready. To ensure good air ventilation, keep the door ajar.

A dehydrator for vegetables and fruits will help make the process of preparing marshmallows as easy as possible. In this case, you practically won’t have to monitor the cooking process. Drying occurs at a temperature of 65 - 70 degrees. If there are no special trays for preparing marshmallows, then you can put the berry mass on sheets of parchment coated with vegetable oil.

If, after drying, the berry mass completely sticks to the paper, then in order to separate the fiber, it must be sprinkled with water.

The finished marshmallow is rolled into a tube while warm and sprinkled with a mixture of powdered sugar and potato starch in a 1:1 ratio.

Product storage

It is best to store marshmallows in a jar with a tight lid. Blueberry paste can be stored in the main compartment of the refrigerator for 1 month. You can preserve the product for a longer period by freezing it.