Vanilla Milk Jam (Confiture de Lait)

What you need

• 1 l (4 cups) whole milk
• 350 g (1 3/4 cups) sugar
• 1 vanilla bean
• 1/4 tsp baking soda, keeps the milk from curdling as it reduces
• 1 pinch salt

Method

Restated from the original video

1. 1

   Split the vanilla bean lengthwise and scrape out the seeds.

2. 2

   Put the milk, sugar, vanilla seeds and pod, baking soda and salt in a wide, heavy pot of at least 3 l (3 qt). The milk foams up as it heats.

3. 3

   Bring to a boil over medium heat, stirring until the sugar dissolves. Then lower the heat to a gentle, steady simmer.

4. 4

   Keep it simmering, stirring every 10 min. The milk thickens and turns from white to pale tan.

5. 5

   Stir more often as it thickens, and constantly for the last 15-20 min so it does not catch on the bottom. It is done when the jam is golden caramel and a spoonful on a cold plate holds its shape when the plate is tilted, 90-120 min in total.

6. 6

   Remove the vanilla pod. Pour the jam into clean jars and let it cool, stirring once after 10 min so the seeds spread.

7. 7

   Close the jars and refrigerate. The jam thickens as it cools and keeps for about 2 weeks.

Imported from migusto.migros.ch. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.