Recipe Milk jam

1. Pour the milk into a large saucepan (preferably stainless steel, not copper), add the sugar and the vanilla beans split in half lengthwise (you can also use liquid vanilla).
2. Put this jam recipe on the stove and stir frequently.
3. From the first simmers, allow 2h30 hours of cooking time, stirring often (especially after one hour). The jam will start to thicken and take on a nutty color.
4. This jam is ready when it starts to have a slightly stringy consistency. It will thicken further as it cools.
5. Remove the vanilla pods and proceed without delay to put in jars. Close and pasteurize at 90° for 45 minutes. Store in a cool, dry place away from direct light.

N.B. : Don't be surprised, this original jam will have reduced by half.