Homemade Milk Jam (Confiture de Lait)
This velvety homemade milk jam is a pantry staple you never knew you needed. With just four simple ingredients and a little patience, you'll have a golden, silky caramel spread perfect for toast, crepes, and all your favourite desserts.
🛒 Ingredients
10 servings
- 2 liters (8 cups) whole milk
- 400 g (2 cups) granulated sugar
- 1 vanilla bean
- 1 pinch of salt
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Directions
- 1
Pour the cold milk into a large heavy-bottomed saucepan. Add the sugar, scraped vanilla bean and pod, and a pinch of salt. Stir well off the heat until the sugar begins to dissolve.
- 2
Place over medium heat. Once the mixture starts to simmer gently, reduce the heat slightly and stop stirring completely — this is the key to a smooth, lump-free result.
- 3
Cook uncovered for about 1 hour, until the mixture turns a deep golden caramel colour and thickens to a spreadable, spoon-coating consistency.
- 4
Remove the vanilla pod. Pour the hot milk jam into sterilised jars and allow to cool completely at room temperature before sealing and refrigerating.
💡 Chef's Tip
Never stir once the heat is on. A single stir will cause the milk to foam up continuously, and you'll be stuck stirring for the entire hour. Trust the process and let time do the work.
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