Classical toffee or milk jam

1 liter of milk
400g of sugar

In a saucepan, cook over medium heat the milk and sugar for 40 min to 1h. If you want a really thick jam you can go up to 3h.
In the meantime, boil 1l of water and pour in the jam jars and their lids. Let them soak for a minute in the boiling water then pour the water out and dry the jam jars.
Pour the jam in the jam jars.
In a preheated oven at 150°C/300°F bake the jam jars for 15 min.
Then, take them out and allow them to cool down upsidedown.

Comment: can be used as a spread on bread, or as a good stuffing in cakes or pies, see here for example: toffee bakewell tart.

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Posted in Jam, Vegetarian. Tags: , . 2 Comments »

2 Responses to “Classical toffee or milk jam”

  1. Vegan toffee bakewell tart « Experiments in dessertarian cooking Says:

    […] one was a try to veganise the bakewell tart I did but to make it treackier I wanted to stuff with homemade toffee or also known as milk jam. Conclusion: one can do toffee with soya milk without any trouble! And […]

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