Cherry plum pastille

To begin with, wash the cherry plum and sprinkle it on a kitchen towel to dry slightly.
Prepare the surfaces for drying the pastilles. These can be ordinary baking sheets or plywood sheets covered with parchment and greased with a small amount of sunflower oil.
In the container in which we will cook the cherry plum, pour half a glass of water, so that in the process of heating the cherry plum does not burn to the bottom of the basin.
We fill up the cherry plum and put it to languish on the stove over medium heat.
When the cherry plum becomes soft and the skin begins to burst, remove the basin with the contents from the fire and rub the cherry plum through a sieve.
Put the resulting puree on a small fire, adding sugar, if necessary.
Boil the cherry plum puree, stirring constantly with a wooden spatula, until the consistency of a thick puree.
Remove from the heat and carefully spread with a spoon on a pre-prepared surface with a thin layer (about half a centimeter), distributing the puree with a spatula.
Put the marshmallow from cherry plum to dry in a shady place avoiding windy places. Some are dried in the oven on baking sheets, at a minimum temperature with the oven door ajar for 2 hours.
If you dry the cherry plum pastille in the air, you will have to wait 5-6 days, depending on the air temperature.
The finished pastille does not stick to the touch, but it does not crack, it stretches a little.
Gently pry the edge of the pastille with a knife and separate the pastille from the parchment with your hands.
Store marshmallows from cherry plum rolled into rolls, in cellophane and in a cool place.