Cherry pastille at home

We take ripe, juicy cherries, wash them, let the water drain, throwing the cherries into a colander, and sort them out, leaving only beautiful red berries.

Next, we take out the bones in any convenient way. This can be done with a special device or use a time-tested method by means of a pin (hairpins, spokes).

If we use frozen cherries (and this is also possible), we choose a seedless freeze. It is not necessary to defrost in advance, you can cook immediately.

We put the cherry in a saucepan with a thick bottom, cover it with a lid and put it on a burner of medium heating intensity, so that the cherry will let the juice and soften (or thaw). After 5-7 minutes, when the berries are completely covered with juice, add granulated sugar. Depending on the desired result, the amount of sugar can be changed, because cherry varieties differ in acid. You can do without a sweetener at all, but such a sour taste is only for an amateur.

Cook the mass for 15 minutes, stirring constantly, avoiding burning. After that, with an immersion blender, grind the cherries into puree or rub through a sieve (for a long time, but just as productively).

Choose any convenient shape and cover with parchment. It is possible to lubricate the paper with refined odorless oil for greater reliability.

Pour hot cherry puree 7-8 mm thick on the prepared sheet and level it with a spatula into a uniform layer over the entire surface. We send the future pastille to dry. You can use the oven at t no higher than 100 C, leaving the door ajar and keep 4-4.5 hours. It can also be dried in the sun or in an electric dryer for vegetables and fruits.

The finished pastille (dry and elastic) is cut into strips and rolled into rolls.

Bon appetit!