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.