Pastille can be prepared from the mass, which remains when squeezing the juice. This method is suitable for apples, quinces, any varieties of pears. It turns out non-waste production.
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The number of fruits and berries we take arbitrarily as we want.
Before we start loading the fruit into the juicer, we remove the core, clear everything bad, but leave the peel in it, there are a lot of useful things.
On a juicer, make juice, boil. Wash cans and sterilize in the oven, let cool slightly. Pour boiling juice into cans, roll up, turn upside down and cover. Our juice is ready.
Cooking pastille
We can prepare an unusual pastille by adding berries to it. If we take stone fruits, such as cherries, cherries, apricots, plums, then we must remove the seeds. We drive the berries through the harvester.
You can do this in a grandfather way.
Put berries in a bowl, pour boiling water at the bottom and steam over the fire for 10 minutes. Then we rub this brew through a colander.
Put the remaining mass from the juicer into a shallow bowl and add the finished mass of berries there, mix. Sugar is added as desired. Then put in the oven on the smallest fire and mix well every 15 minutes. Soak in the oven for 1.5-2 hours.
Grease the baking sheet for drying the pastille with oil, cover it with tracing paper, also soaked in oil. We spread the finished mashed potatoes on a baking sheet with a thin and even layer. We select the lowest heat of the oven, set the pan and dry until cooked, while the oven should be ajar. We periodically unfold the baking sheet with the other edge to the open door so that it dries evenly. We cut the finished marshmallow into stripes or turn it into tubes.