Amaretto Jelly with Marzipan and Pine Nuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g marzipan
- 3 tablespoon pine nuts
- 500 ml mineral water, still or good tap water
- 500 ml amaretto
- 1 kg preserving sugar
Print Recipe
Pin Recipe Instructions
- Shape the marzipan into small balls. Divide with the pine nuts on glasses.
- Mix the mineral water, amaretto and preserving sugar in a saucepan and cook for about 5 minutes. Pour into the jars and close immediately. Then let it mature for about 1 month.
- Tip: When you have filled and closed the jars, turn them around immediately and turn them upside down for a few minutes. The hot jelly kills all bacteria on the lid and edge.
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