Black currant pastille at home

Step-by-step cooking

1. Step 1:

   

   How to make a currant paste? Prepare fresh or thawed currants. Fresh must first be sorted and rinsed under running water.

2. Step 2:

   

   Put the currant in a thick-walled saucepan and add quite a bit of water, just so that the currant does not burn at the very beginning.

3. Step 3:

   

   Simmer the currants for about five minutes until the berries begin to burst. Then remove the pan from the heat.

4. Step 4:

   

   With an immersion blender, chop the berries into puree. Make sure that the working part of the blender (with knives) is completely immersed in the puree so as not to get burned by splashes. Then, if desired, you can rub the puree through a sieve with small holes, if you do not want the bones to be felt in the pastille.

5. Step 5:

   

   Add granulated sugar and mix.

7. Step 6:

   

   Boil the mixture over low heat, stirring occasionally so as not to burn, for about half an hour.

8. Step 7:

   

   The cooking time may vary, but in the end the puree should become thicker and more viscous.

9. Step 8:

   

   Cover the baking sheet with baking paper and pour the hot puree into the center. Level the puree into a layer no more than 3 mm high: this is important! And dry in the oven at a temperature of 60-80 ° C for about 3-4 hours .

10. Step 9:

    

    Those who have a temperature scale starting from 130-150 ° C need to turn on the minimum temperature and leave the door ajar! In this case, you will need a special thermometer for the oven.

11. Step 10:

    

    The finished pastille will become matte. Cut the layer into portion strips and roll into tubes. Or cut into lozenges. It's even more convenient to eat marshmallows this way.