Difference between revisions of "Milk Jam"
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* 2 tsp [[baking soda|bicarbonate of soda]] ([[baking powder]]) | * 2 tsp [[baking soda|bicarbonate of soda]] ([[baking powder]]) | ||
| − | == | + | == Procedures == |
# Place all the ingredients in a large saucepan and bring to simmering point stirring. | # Place all the ingredients in a large saucepan and bring to simmering point stirring. | ||
# Continue to simmer the mixture for 2½ - 3 hours, stirring often so that it doesn’t stick to the pan, until a thick brownish paste is obtained. | # Continue to simmer the mixture for 2½ - 3 hours, stirring often so that it doesn’t stick to the pan, until a thick brownish paste is obtained. | ||
Latest revision as of 14:36, 15 July 2012
Ingredients
- 3 l / 100 fl. oz milk
- 800 g / 28 oz caster sugar
- 2 tbsp vanilla extract
- 2 tsp bicarbonate of soda (baking powder)
Procedures
- Place all the ingredients in a large saucepan and bring to simmering point stirring.
- Continue to simmer the mixture for 2½ - 3 hours, stirring often so that it doesn’t stick to the pan, until a thick brownish paste is obtained.
- Serve with biscuits or toast.
- Can be used as a filling for alfajores (double layered biscuits) and cakes.
