Sweet and creamy, this jam made of milk and sugar goes well with cakes, or on its own on toast.
For one jar of 350 grams:
In a slow cooker, or a double bath, mix:
Making sure that the jam never reaches boiling point, slowly heat and stir the mixture.
The mixture will very slowly get thicker and darker in colour.
It is ready once the jam sticks to the back of a spoon, usually after three to four hours.