Plum jelly pastille

1 serving


Mix plum jelly with plum jam in a ratio of 1:

2. The mixture is boiled in copper dishes until it is very viscous. When almost all moisture evaporates, add walnuts, stir. We put on a bowl soaked in vegetable oil perga-ment, on top - a thin layer of pastille and place a small fire in the oven. We leave the door ajar. Kogdapastila will dry out, take it out, let it cool down and cut the nalists 10x30 cm. Sheets rolled up into rolls, keep the cans sealed. The pastille is served for tea without unfolding, the roll is cut into the thinnest slices, sprinkled with icing sugar and placed on a small dish. You can vouch that none of the guests will guess what this sweet and sour treat is made from, which "melts in the mouth. . .