It's milk and it's jam. What's not to love? Not convinced?
Now? Thought so. I am most intrigued by its use in coffee. I've been drinking cold-drip coffee syrup mixed with water lately, and with the milk jam, I can envision the cafe con leche of my dreams.
I set out to make it about 5PM last night. We've been here before. I boiled the milk, heavy cream, and sugar for two hours, as the recipe stated. I set up all my canning supplies. At this point, about 7:30, I'm feeling really good about my prospects of finishing the project at a decent hour. (And by the way, I had bread dough and pizza crust going as well.) Do others engage in this behavior? Just wondering.
I put everything in the canner, seal it, and wait patiently for the pressure to rise. (The recipe explicitly states to use a pressure canner.) It rises. To 1psi. The recipe calls for 10psi. An inordinate amount of steam is escaping from the lid. Clearly I need a new gasket. And a new gasket I do not have.
So I scrap the canning, put the jars in the fridge, and hope that perhaps a gasket will appear on my doorstep while I sleep.
As that didn't happen, I went to the hardware store today and bought a new one and installed it in about 30 seconds. Who knew how easy that was? Aunt Jane, I'm looking at you.
I pour all of the jars back into a pot today, heat up the milk jam, wash my jars, and start the process over.