Summary

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

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Instructions

1. Prepare mason jars.
2. 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.
3. Immediately pour jam into the prepared jars.