Almond Milk Jam
This almond milk jam is made with a base of almond milk paste, simmered with fresh cream, salt, and vanilla, and accented with almond pieces for a distinctive, textured character.
Ingredients
milk
520 g
38% heavy cream (b)
167 g
granulated sugar a (for caramel)
20 g
38% heavy cream a (heated to just before boiling)
42 g
granulated sugar b (mixed with pectin)
37 g
pectin
3.7 g
trehalose
208 g
granulated sugar c
150 g
condensed milk
100 g
sea salt
0.4 g
vanilla bean (split lengthwise, scrape out seeds)
1
halved almonds (10g per jar)
60 g
almond milk paste
65 g
Instructions
1
Step 1
Wash the glass jars and place them in a 160°C oven to sterilize. Split the vanilla bean lengthwise and scrape out the seeds.
2
Step 2
Heat granulated sugar a in a pan over high heat until it turns into caramel, then add the hot heavy cream a and mix.
3
Step 3
Add heavy cream b, the milk, and the mixture of granulated sugar b with pectin, and stir until dissolved.
4
Step 4
Once boiling, add the trehalose, granulated sugar c, sea salt, and vanilla bean. Cook until the sugar concentration reaches 60%, then remove from heat and stir in the condensed milk.
5
Step 5
Place the almond milk paste in a mixing bowl and gradually fold in the mixture from Step 4.
6
Step 6
Sterilize the glass jars with alcohol, drop in the halved almonds, pour the jam in up to the rim, and seal.
7
Step 7
Place the jars upside down on a shallow tray lined with cotton cloth, then process in a 160°C oven until the water boils and continue for 15 minutes. Remove and let cool upside down.
