Chanterelle Jam with Lingonberry Juice

Description

One of the most unusual and, one might say, wild recipes on our site. At first, we in the editorial team approached the idea with skepticism, but the result was astounding. This jam pairs wonderfully with cheeses (place cheese on your favorite bread and top it with mushrooms), complements meat and fish perfectly (use it instead of sauce), and can also be served alongside various pâtés. Try adding sweet chanterelles to a green vegetable salad and balance it all with some balsamic vinegar.

Ingredients

• Pickled Chanterelles - 4 lbs
• Lingonberry - 4 qt
• Raw cane sugar - 4 lbs
• Clove - 10 pieces
• Juniper Berries - 20 pieces
• Dried Rosemary - 2 spoons
• Ocean salt - 4 spoons

Step by Step guide

Step 1

Pour 3 liters of juice into a pot, add sugar, and bring to a boil until the sugar is dissolved.

Step 2

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

Step 3

Reduce the heat to medium, add sea salt, and place the cloves, juniper, and rosemary in a sachet.

Step 4

Continue simmering on the lowest heat for another 0.5 to 1.5 hours. Half an hour before the cooking time is up, pour in the remaining liter of juice.

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