Matcha Milk Jam
HB-9953 · Hand-built original · American
A slow-reduced milk and cream jam flavoured with vanilla and whisked matcha, made for spreading and spooning.
AmericanDessert1 hr 5 min1 /2 cup1909 kcalVegetarianGluten-freeEgg-free
Main ingredient: whole milk
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:1quantities adjust to match
Ingredients
- 1 1/4 cups whole milk
- 1 1/4 cups heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons cornstarch
- 1/4 cup milk powder
- 1 teaspoon vanilla extract
- 1 tablespoon matcha powder
- 2 tablespoons room temp water
Method
- Whisk the milk, cream, sugar, cornstarch, milk powder and vanilla in a medium saucepan until smooth and dissolved.
- Cook the mixture over medium-low heat, stirring often, until it starts to bubble gently.
- Keep it at low to medium-low heat for 45 minutes to 1 hour, stirring frequently so it does not stick, until it reduces and thickens to a creamy consistency that coats the back of a spoon.
- Whisk the matcha powder with the room temperature water in a small bowl in a W and M motion until completely smooth.
- Take the pan off the heat, whisk the matcha mixture into the thickened milk jam until smooth, and pour it into a clean jar.
- Cool the jam to room temperature, when it will thicken a little more, then refrigerate it for up to a week and stir it before using.
Prep: 5 min · Cook: 1 h · Total: 1 h 5 min
Nutrition (per serving, where published)
1909 kcalCalories
52.6 gProtein
142.3 gCarbs
128.4 gFat
75.3 gSaturates
4.4 gFibre
12.8 gSugars
416 mgSodium
399 mgCholesterol
1531 mgPotassium
885 mgCalcium
6.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data