Black trumpet mushroom jam

Black trumpet mushroom jam is the most magical thing we cooked this fall. I always feel like these mushrooms have a song, a mysterious song that echoes the treasures of untamed wilderness and the hidden mysteries of the forest – perhaps even whispering secrets about life itself.

These peculiar mushrooms have long been adored by foragers and chefs alike. But a rare and precious recipe from the Balkans unveils their sweetest secret yet: an indulgent, sweet mushroom jam. Yes, it’s the kind of recipe that intrigues, maybe even surprises, but once you taste it, you’ll wonder why the world hasn’t always treasured mushrooms this way. In fact, you might begin to seriously doubt how much the human species even understands about the world it lives in, if it does at all.

I assure you, black trumpet’s poetry is, more than anything, irresistibly sweet. This jam captures their precious, charming song in a jar and from the moment you try it, you’ll always hear their sweet melody whenever you spot them hiding shyly beneath the leafy cover.

JUMP TO RECIPE

Mysterious mushrooms with a whole symphony of flavors

Black trumpets (Craterellus cornucopioides), often called the “horn of plenty” or the “trumpet of death,” has long been overshadowed by its ominous name. Well, its shadowy appearance and eerie nickname can stir unease among those unfamiliar with their true nature.

While “horn of plenty” refers to the cornucopia – a symbol of abundance and divine generosity in Greek and Roman mythology – the French trompette de la mort conjures imagery of the underworld. Folk stories even suggest that these “dead man’s trumpets” once inspired more fear than the most toxic mushrooms.

Yet, seasoned foragers see them for what they truly are: culinary treasures. Far from dangerous, black trumpets are incredibly flavorful and almost impossible to confuse with poisonous species.

Many times also represented as “the truffles of the poor,” not for their taste but their dark, luxurious color, these mushrooms bring an unmatched richness to dishes, both in flavor and presentation.

Black trumpets typically appear in the autumn, nestled in the leaf-strewn floors of deciduous forests. Growing in clusters, sometimes small and sometimes sprawling, they form symbiotic relationships with beech and oak trees. You can find them in the northern hemisphere from August to November and occasionally even into December.

They are the masters of camouflage, seamlessly blending with fallen leaves and forest shadows. Their dark, trumpet-like shape makes them notoriously difficult to find, even for experienced foragers. Interestingly, they will turn completely black when wet, so it’s often much easier to spot them after a heavy fall rainfall.

If you’ve tried our pear potato soup with black trumpets, black trumpet risotto and other mushroom recipes, like chanterelle bulgur risotto, saffron milk cap pate, delicious saffron milk cap tarts, porcini pizza and tagliatelle with porcini mushrooms, you’re already familiar with the incredible aroma complexity that black trumpets are bringing to your favorite dishes.

Moreover, their flavor even intensifies when dried. Some argue that a proper beef goulash isn’t worth trying without a sprinkle of dried black trumpet powder. Interestingly enough, science claims that black trumpets, besides their extraordinary culinary value and delicious umami, also possess excellent medicinal properties.

But where black trumpets genuinely shine is in their surprising pairing with sweet flavors. They become enchanting when cooked into a dessert or simmered into a jam. The rich, earthy depth of these mushrooms mingles with sweetness in an almost otherworldly way – this magical blend of forest mystery could easily leave you utterly spellbound.

Only a handful of ingredients for a mushroom jam

BLACK TRUMPET MUSHROOMS –This mushroom jam is made with fresh black trumpet mushrooms. If you are unable to prepare the jam on the same day you pick the mushrooms, store them in a cool, dry place or in the refrigerator until you’re ready to use them. Although they are quite firm, do not leave them there for more than 48 hours.

SUGAR – We used brown sugar; however, this can be replaced with other sweeteners like maple syrup or even honey, although that may not give you the desired consistency like plain sugar.

LEMONS – Use one or two lemons for every 500 grams of black trumpet mushrooms. These will add a refreshing citrusy depth to the sweet flavor of black trumpets. Since the lemons will be used with the peel included, we strongly recommend organic lemons over regular ones.

HONEY – Only a tablespoon of honey is added by the end of cooking the jam – forest, chestnut or dandelion honey works best.

From the forest to a jar – mushroom jam recipe

STEP 1: Brush off dirt, pine needles, pieces of leaves or debris from your black trumpet mushrooms. There’s no need to rinse them; it’s best to chop off the stem at the end and clean them. Your hands are enough for this job.

Split the larger pieces into halves or even smaller pieces. Usually, when you split the stem into halves, that’s exactly where you’ll find the most dirt. Be careful; there can also be cute living creatures hiding inside.

STEP 2: Prepare a large pot with boiling water. When the mushrooms are clean and pulled apart into smaller chunks, cook them in boiling water for a few minutes until they shrink.

This is also your second chance to clean them. While the water will turn black (similar as when cooking a squid) any hidden dirt and pieces of leaves will usually float on top.

STEP 3: When the trumpets have softened and shrunk after a few minutes in theboiling water, drain them and set them aside.

STEP 3: In the meantime, prepare another pot with sugar. Pour over 2.5 cups (6 dl) of water, thoroughly stir the sugar until it melts perfectly and bring it to a boil.

STEP 4: Then cook it for another 30 to 35 minutes over medium heat until the syrup starts thickening. The first thing you will notice when that happens is that there will be a lot more bubbles in the pot than before.

STEP 5: Now add the mushrooms and gently stir them into the hot syrup mixture. It should cover them completely, and you should often check on them to give them a nice stir. Cook for another 15 minutes until the whole mixture starts thickening further.

STEP 6: Taste-test the mushrooms to ensure they’re sweet enough and that the jam is thick enough. The easiest way to do this is to use a small test amount of the jam on a plate. If the jam is cooked enough, it will look solidified or at least sticky and much thicker when chilled.

Next, add a sliced lemon (or two), together with the peel and a tablespoon of honey. Cook for another five minutes. By then, the syrup should be already much thicker, so you must stir it frequently that it doesn’t stick to the bottom of the pot.

And that’s it – your best-ever mushroom jam is done!

STEP 7: Let it generously cool down before serving. It’s best to keep it in a closed jar or container in the refrigerator.

Canning

STEP 8: If you want to can your mushroom jam, things don’t end here. When the jam is still hot, or even better, before you finish cooking it, prepare a few smaller jars for canning. Rinse and sterilize them in the oven (together with the lids) at 212 F/ 100 C for 15 minutes.

STEP 9: Scoop the hot jam into clean jars all the way to the top. It should be as hot as possible. Press it down using a wooden spoon to remove any air bubbles and tightly seal the lid.

STEP 10: Place the jars upside down on a kitchen towel and tightly cover them with a folded woolen blanket. Allow them to cool to room temperature slowly, preferably overnight.

STEP 11: Store in a cool and dry place for several months. It’s best to use all canned mushroom jam at once; however, once a jar is opened, you can store it in the refrigerator for a few more days. Before using, check for any signs of spoilage, like bad taste or mold.

How is mushroom jam served

The recipe was adapted from a traditional Serbian recipe for “slatko.” Slatko is a traditional Serbian and Bosnian sweet preserve made by simmering fruits in sugar syrup. The name “slatko” translates to “sweet.”

It was traditionally consumed early in the morning or as a welcome gesture for guests, especially those unannounced. It’s customary to offer them a spoonful of slatko, served on a small plate or dish, accompanied by small teaspoons and glasses of water.

Quite often, it’s served alongside Turkish coffee or afternoon tea, used as a topping for crepes or ice cream, or simply enjoyed by the spoonful.

We love to eat it plain and simple with butter and homemade buckwheat bread or incorporate it into pastries, cakes and jam-stuffed empanada cookies.

How to store it

The jam can be stored in the refrigerator for up to a week. Keep it in a clean jar, closed with a lid or in an airproof container.

Canned mushroom jam lasts up to six months when stored in a dark and dry place. Once you open up a new one, make sure you continue to store it in the refrigerator.

It can also be frozen for up to three months. Thaw overnight in the refrigerator before serving.

A few tips to remember

The black trumpet mushroom’s habitat is most likely a very sensitive one. When you find them, you’ll probably find them in unexpectedly large clusters or none at all. Be respectful to nature, and leave at least a part of the findings in the forest to enjoy them again next year.

Mushrooms are an essential part of the forest ecosystem, and being too greedy might cause an irreparable imbalance.

It’s much easier to clean them and trim the dirty bottom part of the stem in the forest. This way, the mushrooms in your basket will remain clean, and you will save time when cooking.

Before throwing them into the pot, you might want to look inside the stem. It’s hollow, so it’s a perfect place for pieces of leaves, pine needles and a whole variety of cute animal inhabitants.

If you prefer a jam with smaller chunks of mushrooms, chop them into smaller pieces or gently pull them apart before preparing the jam. However, when cooked, they will shrink immensely; only a handful of mushrooms will be left.

Don’t exaggerate with lemons; too many chunks of lemon peel can make the jam bitter. Black trumpets are a great taste enhancer, but they will enhance a bad one just as much as a good one.

There’s no need for extra aromas or spices in this jam. The black trumpet mushroom boasts a rich and unique flavor that shines perfectly in this sweet combination. Adding anything could overshadow its exquisite aroma; however, some other recipes recommend adding a bit of sherry, wine or rose-scented pelargonium (Pelargonium capitatum) leaves.

Sweet black trumpet mushroom jam FAQs

Black trumpet mushroom recipes

Pear potato soup with black trumpets

Black trumpet risotto

Wild mushroom recipes you might like

Bulgur risotto with chanterelle mushrooms

Saffron milk cap pate

Saffron milk cap tartlets

Breaded saffron milk caps

Porcini pizza

Tagliatelle with porcini

Porcini risotto

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