Swedish chanterelle mushroom jam - 2 recipes: with rowan and with lingonberry juice

Chanterelle jam with rowan

• 1 kg of fresh chanterelles;
• 0.5 kg sugar;
• Bunch of rowan;
• Carnation;
• Salt 1 tsp;
• Water 1 glass.

Small chanterelles, small and strong, are suitable for jam. Rinse them thoroughly and clean them.

Pour sugar into a saucepan, pour in water and put on fire.

When the water boils, add rowan berries to it and cook them for 5 minutes.

Add spices and mushrooms to the pan. Bring to a boil and skim off the foam. As soon as foam stops forming, remove the pan from the heat and cool.

Young chanterelles are quite tough and need to be cooked for at least one hour. However, this cannot be done right away. Break this hour into 3-4 approaches. This way the mushrooms will not be overcooked and will retain their shape.

Pour the hot jam into sterile jars and close the lids. You can pasteurize the jam, then its shelf life will last up to a year, but if you plan to eat it within 6 months, then you can do without it.But, in any case, you need to store chanterelle jam in a cool place, or even in the refrigerator.

Chanterelle jam with lingonberry juice

• Chanterelles 1 kg;
• Sugar 1 kg;
• Lingonberry juice 2 liters;
• Rosemary;
• Juniper berries 10 pcs.;
• Sea salt 2 tsp;
• Carnation.

Pour 1.5 liters into a saucepan. lingonberry juice and add all the sugar.

Boil it, and as soon as the sugar has dissolved, pour the peeled chanterelles into the pan. After boiling, skim off the foam and turn off the heat. Let the mushrooms soak thoroughly and soak in the lingonberry syrup.

Once the jam has cooled, put the jam back on the heat and bring to a boil again. Let the mushrooms simmer for 10-15 minutes and turn off the heat.

When the jam has cooled, you can continue cooking. Place the pan on the stove and while it is heating, place the cloves, rosemary and juniper in a gauze bag and place it in the pan.

Add the remaining lingonberry juice and keep the heat as low as possible.

The jam should simmer quietly and not jump out of the pan.

After 30 minutes, you can remove the bag of spices and pour the jam into jars. Chanterelle jam should be stored exclusively in a cool place.

If you don’t have lingonberry juice, birch sap can successfully replace it. And some housewives prefer to make chanterelle jam for coffee. There are many recipes for chanterelles, although if you want to come up with your own recipe, remember that mushrooms require careful handling and not all mushrooms can be used to make jam.

How to make chanterelle jam, watch the video: