Milk jam

1. Pour the milk into a large saucepan (preferably in stainless steel, no copper), add the sugar and the vanilla pods split in half lengthwise (you can also use liquid vanilla).
2. Put this jam recipe on fire and stir frequently.
3. From the first tremors, count 2h30 of cooking by mixing often (especially after an hour). The jam will start thickening and will take a hazelnut color.
4. This jam is ready when it starts to have a slightly shooting consistency. She will still thicken by cooling.
5. Remove the vanilla pods and proceed without waiting for the pots. Close them and turn them back for 1 min, then put the jams back to the location to let them cool.

N.B .: Do not be surprised, this original jam will have halved.