Summary
| Prep Time | 30 mins |
| Cook Time | 4 mins |
| Total Time | 34 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- g 1,250 rhubarb, cleaned, weihed
- 200 g marzipan
- 1 packet citric acid
- 1 packet preserving sugar 3: (for .5 kg fruit)
- 50 ml amaretto
- 3 tablespoon rose water
- some bitter almond aroma
- Roses - petals, dried
Print Recipe
Pin Recipe Instructions
- Prepare mason jars.
- Chop the rhubarb and marzipan. Put both in a large saucepan. Add a little water so that the bottom of the pot is lightly covered. Bring to the boil briefly, puree, then let cool down. Add the remaining ingredients and bring to the boil for 4 minutes, stirring constantly.
- Immediately pour jam into the prepared jars.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below