The Preservation Kitchen by Paul Virant

Author:Paul Virant
Language: eng
Format: mobi
ISBN: 9781607741015
Publisher: Ten Speed Press
Published: 2012-04-03T04:00:00+00:00

MILK JAM

Gooey, with a mild caramel flavor, milk jam is, essentially, homemade condensed milk. The jam’s lengthy cooking time on the stove draws out some sweetness from the milk solids, but the real magic happens in the pressure canner, where the jam turns from off-white to light caramel. Out of the jar, it can be stirred into iced coffee or spooned over desserts, such as clafoutis. Or cook the jam down further into an amber dulce de leche. Both goat’s milk and cow’s milk can be used in this recipe. If you notice the liquid has separated from the solids after the jars have been processed, the jam is still fine; just give it a good stir before using.

makes 4 pints

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