milk jam

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Milk jam. Also known as Dulce de Leche and Confiture de Lait. It’s beautiful, creamy, and caramely.

I just love the name. Say it…

Milk jam.

Isn’t that the cutest?

Other than having an adorable name, it tastes amazing.

It is a bit of a pain to make, if I’m being completely honest. Is it worth the trouble? Absolutely.

If you take a look at the recipe and start mumbling, “two hours, no way,” then I do have a sneaky shortcut recipe that I’ll share with you at the very bottom of this post. The sneaky shortcut actually requires no cooking whatsoever. I realize it may be tempting to just skip right to that instead of attempting to make your own milk jam from scratch. Just know that the homemade stuff is waaaaayyyy better.

Okay. Deep breaths. You’ve got this.

4 cups organic whole milk

1 and 1/2 cups sugar

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1 teaspoon pure vanilla extract

In a large pot, mix milk and sugar. Stir in the salt, soda, and vanilla. Turn heat to medium high and bring to boil without stirring. As soon as you see it start to boil and bubble, lower heat immediately so it doesn’t boil over. This is a very important step. Turn that heat way down. Skim foam and discard. Continue to simmer very gently, uncovered, for 2 hours. Cook it as low as possible, stirring frequently so milk “skin” doesn’t form on top. It’s done when it’s golden brown, and thick. It will thicken up considerably as it cools and after it’s refrigerated.

Enjoy milk jam on: ice cream, gelato, coffee drinks, banana bread, cake, shortbread, apple pie or crisp, pear crumble, doughnuts, and toast. It’s also wonderful in thai iced coffee and iced chai lattes.

Store your milk jam in your refrigerator, in a canning jar with a tight fitting lid, for up to one month.

sneaky shortcut milk jam:

1 (13.4 oz.) can Dulce de Leche (I use La Lechera by Nestle)

1 (14 oz.) can sweetened condensed milk (La Lechera or Eagle brand are both good)

Open both cans. Pour them into a mixing bowl. Stir to combine completely. Transfer to a canning jar with a tight fitting lid and refrigerate for up to a month. Use as you would homemade milk jam.



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