Recipe: milk jam

Initially published on 30/04/2011

 Homemade milk jam on homemade bread... And I stuck the paper to the jar with...milk!

This has not an obvious connection to environment except for the tips about how to rest your fridge. I just felt like sharing this delicious caramelized jam recipe which I think is French.

The recipe I had found was the following:

-        1 L milk

-        500g sugar

-        a vanilla bean (NB: Vanilla bean can be reused several times)

I actually divided the milk and sugar in two and used vanilla-flavoured sugar (30g+220 g sugar (minus the vanilla sugar, hope it is clear enough) and I made one jar. For a first try, one liter was a bit too much.

-        Put the milk and sugar in a pot and stir continuously until it boil.

[NB: to prevent the milk from ?staining? the pot (not the exact word), put some water in it before pouring the milk; it will make a thin layer protecting the pot].

-        When it has boiled, lower the temperature. It has to cook over low it, barely making bubbles, for at least for one and a half hour. Regularly stir it.

I used full-creamed milk and had a lot solid pieces of cream at that point but it disappeared by the end of the recipe.

-        After this time, the milk and sugar has caramelized and got brownish. At that point, stir continuously until it has the consistency of a bechamel (it stays on the spoon).

-        Fill a glass jar with it (if you put it upside down afterwards you won?t have to sterilize it.

-        When it has got cold (see previous articles ;) ), put it in the fridge and wait a few days before trying it.

Bon appétit !