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Rhubarb-rose marzipan jam

updated

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Ingredients for 1 servings:

  • 1,250 g rhubarb, cleaned, weighed
  • 200 g marzipan
  • 1 pack of citric acid
  • 1 pack of gelling sugar 3:1 (for 1.5 kg of fruit)
  • 50 ml Amaretto
  • 3 tbsp rose water
  • some bitter almond flavor
  • n. B. Rose petals, dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

Prepare the preserving jars. Chop the rhubarb and marzipan. Place both in a large saucepan. Add a little water so that it just covers the bottom of the pan. Bring to a boil briefly, puree, then let cool. Add the remaining ingredients and bring to a rolling boil for 4 minutes, stirring constantly. Immediately pour the jam into the prepared jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Rhubarb-rose marzipan jam