Mushroom jam (chanterelles, boletus, row mushrooms) according to the Italian recipe - “Mermelada de Setas”

Peel the mushrooms, cut into small pieces and place in a saucepan. Pour cold water over them to wash out the bitterness if they are chanterelles and leave them overnight. There is no need to soak the butter, just clean it and you can start cooking right away.

For 1 kg of mushrooms you will need:

• 300 gr. Sahara;
• Cinnamon and vanilla to taste;
• Juice of half a lemon;
• 1 large apple;
• 200 g of water.

Sprinkle the mushrooms with sugar, add water and bring to a boil over very low heat. Using a slotted spoon, skim off the foam as it forms and cook the jam for 30 minutes.

Peel the apple and grate it on a coarse grater, or just finely chop it. Add the apple to the mushrooms and cook the jam for another 30 minutes.

5 minutes before cooking, add lemon juice, vanilla and cinnamon.

Taste the mushrooms, and if they are still hard, turn off the heat and cool the jam.

Grind the mushrooms with an immersion blender, making a confiture out of them, and place the pan back on the stove.Bring the mushroom jam to a boil and you can start rolling. Pour the hot jam into clean, dry jars and seal the lids with a seaming wrench.

Mushroom jam is eaten chilled. Most often it is used as a dessert for coffee. Although, mushroom jam goes wonderfully with cheese, meat and wine.

Store mushroom jam in the refrigerator or any other cool place and if stored correctly, you will always have savory mushroom jam on hand.

How to prepare equally spicy champignon jam, watch the video:

Recipe for exclusive chanterelle mushroom jam! Category Useful tips.