Food on Friday: My milk jam brings all the boys to the yard

We’re still jammin’.

By Julia Westhoff

I saw a recipe that called for Milk Jam Creme Fraiche in this month’s Bon Apetit, and I was intrigued. For me milk jam was up there with hoop skirts and mince meat – I think I may have read about them in Tom Sawyer, but I have no real concept of what they are. I knew I had to make it when I saw it likened it to sweetened condensed milk, something I’ve already professed to love in previous columns. It seemed easy enough, and I liked the idea of being able to play with new flavors.

I separated this basic recipe into three batches, to which I added 1) 1/4 teaspoon vanilla extract; 2) 2 tablespoons strong Earl Grey tea; and 3) 1/4 cup sour cream. I’ve since added it to coffee and tea, and scooped it onto pound cake and graham crackers. It’s totally delicious and I can’t believe I’m just discovering it now. Up next: hoop skirts!

Milk Jam
2 cups whole milk
1 cup sugar

Bring milk and sugar to a boil in a medium pot over medium heat, stirring to dissolve sugar. Reduce heat to low. Simmer gently, whisking occasionally, until milk is thick, turns light reddish-brown and measures 1 cup, 45-60 minutes. Let cool slightly before adding flavorings.