Place honey, butter, sugar, cinnamon, ginger powder, nutmeg and salt in a mixing bowl and heat (do not boil!) the ingredients slowly over hot water, stirring, until the butter and sugar have melted. Then let the mixture cool to warm.
Add eggs to the cooled honey mixture and whisk.
Add baking soda as well as flour in batches and knead into a very soft, somewhat sticky dough.
Dust the work surface with flour. Divide the dough into smaller pieces of equal size (I made 12 pieces) and roll each piece out to a square or oval about 0.7 cm thick.
Place half of the rolled out dough pieces on a baking sheet lined with parchment paper, leaving plenty of space between them, and brush them with jam in the center, leaving about 1 cm of clean border from each side of the dough piece. Place a matching piece of dough without jam on top of each piece of dough with jam and press the edge down on all sides with a fork. If you have leftover dough, you can use it to decorate the gingerbread.
Bake the Tula pryaniki in a preheated oven at 200 °C top and bottom heat for about 15 minutes and let them cool down.