• 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