Chanterelle Jam with Lingonberry Juice

12 servings

180 minutes

One of the most unusual and, one might say, wild recipes on our site. We ourselves at the editorial office were initially suspicious of the idea, but the result was stunning. This jam perfectly complements cheeses (put cheese on your favorite bread and decorate with mushrooms on top), goes well with meat and fish (use it instead of sauce), and can also be served with a variety of pates. Try adding sweet chanterelles to a green vegetable salad and balance everything with balsamic vinegar.

Energy value per serving

• Calories: 838.2
• Proteins: 3.2g
• Fats: 2g
• Carbohydrates: 203.9g

Ingredients

• Chanterelles: 2 kg
• Lingonberry juice: 4 l
• Cane sugar: 2 kg
• Carnation: 10 pc
• Juniper berries: 20 pc
• Dried rosemary: 2 tsp
• Sea salt: 4 tsp

Cooking steps

1. Pour 3 liters of juice into a pot, add sugar, and boil until the sugar dissolves.

   Required ingredients:

   • Lingonberry juice: 4 l
   • Cane sugar: 2 kg

2. Add the chopped mushrooms and bring to a boil 2-3 times.

   Required ingredients:

   • Chanterelles: 2 kg

3. Set the fire to medium, add sea salt and the bagged cloves, juniper, and rosemary.

   Required ingredients:

   • Sea salt: 4 teaspoons
   • Carnation: 10 pieces
   • Juniper berries: 20 pieces
   • Dried rosemary: 2 teaspoons

4. Continue to simmer on the lowest heat for another 0.5-1.5 hours. Half an hour before the end of cooking, pour in the remaining liter of juice.

   Required ingredients:

   • Lingonberry juice: 4 l