Dairy Makes Sense Blog
Chef Paul has an extensive culinary background and is well-known for his 2012 cookbook, “The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux.” Chef Paul quickly won the hearts (and appetites) of the Midwest Dairy invited guests when he announced he’d be featuring his dairy-special recipe: milk jam.
Milk jam does not look like your typical milk, or jam for that matter. It is a sweet and savory topping to add a little something extra to your favorite recipes. Take a look at #DairyDelicious social media posts to experience the event and see the adoption of milk jam for yourself:
To try it for yourself, Chef Paul shared his recipe below:
Gooey, with a mild caramel flavor, milk jam is, essentially, homemade condensed milk. Out of the jar, it can be stirred into iced coffee or spooned over desserts. If you notice 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.
- Whole milk, 1 gallon
- Heavy cream, 2 cups
- Granulated sugar, 3 cups
- Baking soda, 1/2 teaspoon
- In a heavy-bottomed pot over medium-high heat, bring the milk, cream, sugar, and baking soda to a gentle simmer. Cook, stirring frequently, until the jam reaches 215° F, about 2 hours.
- Scald 4 pint jars (you will not be using this pot to process the jars.) Right before filling, put the jars on the counter. Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.
- Transfer the jam to a heat-proof pitcher and pour into the jars, leaving about a 1-inch space from the rim of the jar. Wipe the rims with a clean towel, seal with the lids, then screw on the bands until snug but not tight.
- Place a rack in the bottom of the pressure canner and rub the bottom of the lid with vegetable oil (this will prevent the lid from becoming stuck after processing). Add about 2 inches of warm water and put the jars in the canner. Follow the instructions on the pressure canner for securing the lid. Remove the pressure gauge from the steam vent and place the canner over high heat. Allow the steam to vent for about 7 minutes for a small pressure canner, 10 minutes for a large pressure canner. Once vented, put the pressure gauge over the steam vent and wait for the gauge to read 10 psi (pounds per square inch). Once it reaches 10 psi, adjust the heat to ensure the canner maintains the same pressure. Process for 20 minutes, starting the timer once the gauge reaches 10 psi.
- Turn off the heat and let the pressure return to zero. Carefully take off the lid. Remove the jars and let cool.
Do you have a one-of-a-kind dairy recipe to share? Have you mastered your own milk jam recipe? Comment below to share your recipe and tips!
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