Fruit leather from berries (smokva)

Smokva is an ancient Russian treat which is now undeservedly forgotten. But just several centuries ago it was very popular and was called “dry jam”. Smokva is a dryish marmalade, some king of zephyr but not whipped till pale, vice versa, it is dark coloured, thickened on purpose and having no egg whites in its content. It was traditionally cooked from fruits with high pectin content, e.g. apples, quinces, plums, rowanberry. Now the technologies make it possible to use any berries to cook it.

• Автор рецепта: Ann Vorobeva
• После приготовления вы получите 20 pcs
• Время приготовления: 12 hours

Ингредиенты

• 150 g black currant
• 150 g cherry
• 100 g sugar

Способ приготовления

• First you need to get the berry puree. Sort out and wash the berries, drain in the colander. Preheat the oven to 70°C. In his recipe we share the process for two types of smokva, i.e. blackcurrant and cherry and strawberry. You may also take any berries that are in season (currants, gooseberries, blueberries etc).

• Pit the berries is necessary. Add the sugar, the same volume as the puree (we recommend adjusting the taste according to the berries).

• Blend the berries with the sugar or put through a sieve till homogeneous. Layer a baking sheet with parchment or, preferably, a silicone mat, pour the puree and spread evenly, 2-3 mm thick.

• Dry in the oven at 70-90°C till the smokva starts to separate easily from the mat. Dry the smokva in the closed oven for 2 hours, then open the door slightly and dry for 8-10 hours. Remove from the oven and leave to dry at room temperature for 2-3 days.

• Roll the smokva.

• Cut into portions.

• Store either in the fridge in an air-tight container or at room temperature in a jar, rolled in icing sugar. Smokva is done! Enjoy your meal!