Recipe Milk jam
Preparation time:
2h30
Shelf life:
12 mois dans un endroit sec et frais (>6°)
Ingredients
Number of persons: Plusieurs
Preparation
- 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).
- Put this jam recipe on fire and stir frequently.
- From the first tremors, count 2h30 of cooking by mixing often (especially after an hour). The jam will start to thicken and will take a hazelnut color.
- This jam is ready when it starts to have a slightly shooting consistency. She will still thicken by cooling.
- Remove the vanilla pods and proceed without delay putting in pots. Close them and turn them back for 1 min, then put the jams back to the right to let them cool.
N.B .: Do not be surprised, this original jam will have halved.
