Amaretto Jelly with Marzipan and Pine Nuts

Summary

Ingredients

• 250 g marzipan
• 3 tablespoon pine nuts
• 500 ml mineral water, still or good tap water
• 500 ml amaretto
• 1 kg preserving sugar

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Instructions

1. Shape the marzipan into small balls. Divide with the pine nuts on glasses.
2. 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.
3. 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.