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
a jar of delicious mushroom jam with black trumpets

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.

black trumpet mushroom hiding between the fallen leaves
Black trumpets masquerading surrounded by oak leaves

If you’ve tried our pear potato soup with black trumpets 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’ll be blown away by 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 umamialso 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

gathering ingredients for mushroom jar: black trumpet mushrooms, brown sugar, forest honey and lemons

BLACK TRUMPET MUSHROOMSThis 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.

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

served black trumpet mushroom jam

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.

image of cleaned and striped black trumpet mushrooms

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.

image of boiling black trumpet mushrooms

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

image of black trumpet mushroom after boiling

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.

image of thickened sugar syrup

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.

image of the jam before being fully cooked and before adding lemons

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.

image showing how to can the mushroom jam in a jar

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.

image of black trumpet mushroom jam canned in a jar with lemon slices

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.

image of black trumpet mushroom jam with lemons and lemon slices for decoration

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.

image of delicious black trumpet mushroom jam with lemons, decorated with pine cones

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.

mushroom jam with black trumpet mushrooms in the background

Sweet black trumpet mushroom jam FAQs

Is black trumpet mushroom jam gluten-free?

Yes, this jam doesn’t contain any gluten-containing ingredients; however, it does contain a fair amount of sugar.

Is black trumpet mushroom jam vegan?

Yes, there are no animal-related products in this jam.

Are black trumpet mushrooms tasty?

Black trumpet mushrooms are among the most delicious mushrooms in the northern hemisphere. Their ability to enhance and elevate any dish is unparalleled. Their umami-packed profile is a natural flavor booster, making any dish where they step in simply irresistible.

Are black trumpet mushrooms rare?

Black trumpet mushrooms are not rare but somewhat hard to spot. Their dark, trumpet-like shape and subtle brown color blend perfectly with the forest floor, making them almost invisible among leaves and shadows. They also have a short growing season from late summer to fall, so finding them feels almost like uncovering a hidden treasure under the leaves.

Mushroom recipes you might like

Pear potato soup with black trumpets

Saffron milk cap pate

Saffron milk cap tartlets

Breaded saffron milk caps

Bulgur risotto with chanterelle mushrooms

Porcini pizza

Tagliatelle with porcini

Porcini risotto

mushroom jam with black trumpet mushrooms in the background
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Black trumpet mushroom jam

An out of this world sweet black trumpet mushroom jam by an old recipe from the Balkans
Servings 4
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

EQUIPMENT

  • 4 glass jars (each should hold 254 net weight of the jam)
  • 1 cooking pot

INGREDIENTS 

  • 500 g black trumpet mushrooms
  • 400 g brown sugar
  • 2 lemons
  • 1 tbsp honey

INSTRUCTIONS

  • Clean the mushrooms. Gently brush off dirt, leaves, and debris from the mushrooms—no need to rinse. Trim the stem ends and split larger mushrooms to check for hidden dirt or critters.
  • Bring a large pot of water to a boil. Cook the mushrooms for a few minutes until they soften and shrink. Skim off any floating debris or dirt from the water. Drain and set aside.
  • In a pot, combine 2.5 cups (6 dl) of water with sugar and stir until dissolved. Boil the mixture over medium heat for 30–35 minutes, stirring occasionally, until it thickens and bubbles increase.
  • When the syrup is thick enough, stir in the boiled mushrooms, ensuring they are fully coated. Cook for another 15 minutes, stirring frequently, until the mixture thickens further.
  • Taste the jam to check sweetness and thickness. Add a sliced lemon (with peel) and a tablespoon of honey, then cook for 5 more minutes. Again stir often to prevent sticking.
  • Cool the jam before serving. Store in a sealed jar or container in the refrigerator.

CANNING INSTRUCTIONS

  • Sterilize jars and lids in the oven at 212°F (100°C) for 15 minutes.
  • Scoop hot jam into jars, press out air bubbles, and seal tightly.
  • Turn jars upside down on a towel, cover with a wool blanket, and cool overnight

NOTES

Clean mushrooms and trim stems in the forest to keep your basket tidy and save time when cooking. Hollow stems can hide leaves, pine needles, or tiny forest creatures, so take a short look inside before cooking. 
Harvest respectfully. Leave some mushrooms behind to allow the ecosystem to regenerate for future harvests.
For a finer jam texture, chop or pull mushrooms into smaller pieces, keeping in mind they shrink significantly during cooking.
Too much lemon peel can make the jam bitter, so use it sparingly for the perfect balance.
Black trumpets have a rich, unique flavor that shines on its own, needing only a touch of lemon and honey to enhance it.
The jam pairs wonderfully with Turkish coffee, tea, crepes, and ice cream or as a delicious spread on bread and butter. You can use it to fill up various pastries. 
You can store it in the refrigerator in a sealed jar for up to a week, or can it for up to six months and keep it in a dark, dry place. Once opened, refrigerate the canned jam. You can also freeze it for up to three months.
 
 
Author: Food nutters
Calories: 412kcal
Cost: $5
Course: Appetizer, Dessert, jam, Sauce
Cuisine: Slavic
Keyword: black trumpet, jam, mushroom, mushrooms

Nutrition

Serving: 254g | Calories: 412kcal | Carbohydrates: 107g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 29mg | Potassium: 443mg | Fiber: 2g | Sugar: 103g | Vitamin A: 16.35IU | Vitamin C: 39mg | Calcium: 347mg | Iron: 7mg

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5 from 4 votes

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  1. Esme Slabbert says:

    5 stars
    You prepare the most interesting dishes. Never heard or seen anything like this black trumpet mushroom jam.
    Saw your post at Create, Bake, Grow & Gather Party.
    My entries Indian Chicken Tikka Masala and Harvest Cheese Hotpot
    Hope you will join SSPS https://esmesalon.com/tag/seniorsalonpitstop/

    1. Mariama Author says:

      Thanks Esme, now you’ve seen it 🙂

  2. 5 stars
    Wow, I’ve never seen black trumpet mushrooms before; this is an interesting finding. And I have never eaten mushroom jam! This is absolutely worth trying, I just hope I will be able to find them.

    1. Mariama Author says:

      Hi Milo! Yes, test it out, mushroom jam is such a pleasant surprise, you’ll love it. p.s. It’s a bit easier to spot them once you know they exist 🙂

  3. chickenruby says:

    5 stars
    I don’t like mushrooms but this is a recipe my husband will enjoy. I’ll share it with him. Thanks for sharing with #pocolo

    1. Mariama Author says:

      If he loves testing recipes, I hope he’ll be amazed by the extraordinary taste of this mushroom jam 🙂

  4. Apex Chem-Dry says:

    5 stars
    Mmmm I have never tried this but I am dying to now haha! Sounds so interesting. I have the weekend off work at my upholstery cleaning company so I get to do some cooking. Yay! Thanks for sharing!!!

    1. Mariama Author says:

      Wishing you a wonderful, sunny weekend and may the luck (of finding mushrooms) be on your side!

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