Matcha Milk Jam

4.5/5 (2)
Difficulty:
Medium
Prep Time:
5 minutes
Cook Time:
30 minutes
Yields:
8 servings
Calories:
80
Matcha Milk Jam

Ingredients

Cookware

Quick Directions

  1. In a medium sauce pan, mix together the sugar and matcha powder. Place the pan on the stove over medium heat and pour in the whole milk and vanilla.
  2. Cook the mixture, stirring occasionally, until it reaches a simmer, about 5 minutes. Immediately turn the heat down to low. Allow the milk mixture to simmer gently for about 30 minutes, stirring frequently.
  3. Transfer to a tightly sealed container and store in the fridge until ready to use.

The Story

Milk jam, or dulce de leche, has a sweet and creamy taste, enhanced with matcha goodness. Japanese milk jam is delicious but doesn’t come cheap! Luckily, it’s actually quite easy to make, as long as you don’t mind the wait! A great homemade gift to share with friends, or just to enjoy all on your own!

This recipe is surprisingly easy, but it requires patience, since you need to constantly be stirring it while it reduces on the stove. You have to take care not to let it burn on the bottom of the pan, so slow and steady cooking is key. After stirring for 30 minutes, the milk jam will reach a thick, creamy consistency, perfect for drizzling over pastries or topping ice cream!

I love adding it to hot milk for a delicious latte, or paired with strawberry jelly for a very different type of toast! How do you enjoy it?

Recipe – Matcha Milk Jam:

– In a medium sauce pan, mix together the sugar and matcha powder. Place the pan on the stove over medium heat and pour in the whole milk and vanilla.

Matcha Milk Jam

– Cook the mixture, stirring occasionally, until it reaches a simmer, about 5 minutes. Immediately turn the heat down to low. Allow the milk mixture to simmer gently for about 30 minutes, stirring frequently. (Doubling or tripling the recipe may require longer cooking. Just keep cooking till it’s half it’s original volume) Note that it will thicken up a little once cooled, so don’t cook it to death!

– Transfer to a tightly sealed container and store in the fridge until ready to use.

 

 

 

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  • Raditia

    Hi, i tried to make the jam following your instructions. i use Greenfields full cream milk and as you can see the resulting jam had a sandy-creamy texture. Is it supposed to be like that or the milk also affect the consistency? Btw, it taste good :) https://uploads.disquscdn.com/images/6dd696b1d253101b7fe6bad3314df69a93549a2d48aaeaff7ec8cd72e588fc90.jpg

    • dani-chan

      Hi Raditia! The grainyness can sometimes happen if the milk gets to hot, it just means the milk curdled a bit. Which is no big deal, it just changes the texture, which you may actually prefer. To prevent it from happening, keep the temperature low and stir constantly. It definitely takes a while for the mixture to reduce, but it’s worth it!

      If you don’t want to let it reduce on the stove, you could also try different variations using condensed milk instead of the milk and sugar, or powdered milk with a little less water, as long as it makes a thick paste with a milky taste, another method might be better! Let me know if you find any other approach you like!