Step 1

We take any plums.

Step 2

Mine, remove the bones.

Step 3

Grind in a meat grinder. I have an electric meat grinder - everything ground very easily and quickly, but you can do anything. You can also use a juicer, then after pressing, mix the juice and the "cake" (dry part). Can be ground with a blender if the volumes are small.

Step 4

Add sugar to the mixture of juice and cake. The proportions may vary. The average proportion is 1: But you can use a lesser quantity of sugar.

Step 5

Add pectin (again, you can follow the instructions on the bag, or you can add less - the plums have their own pectin). Boil and stir for about half an hour.

Step 6

We leave the mass. We prepare the surface on which we will dry the marshmallow. It can be a foil or thick oilcloth - for natural drying in the fresh air. You can also oven-dry the pastille. When the mass has cooled down a little, carefully distribute it over the surface. I decided to make the pastille thicker - the layer of mass was about 1 cm. Dry the marshmallow from the plums until tender. Pastila is considered ready when it can be removed and rolled up. My plum marshmallow remained a little sticky, although it dried for 3 weeks in the attic. But the plum marshmallow turned out to be softer than the previous one, apricot.

Step 7

We detach the pastila from the surface on which it was dried, roll it up, and cut it. I like the thinner marshmallow rolls - they are more convenient, in size, like candy.

Step 8

It is very tasty to eat marshmallows with nuts! So delicious that I will most likely fold the next one, sprinkling with crushed almonds or walnuts. But a bite is also possible.