Hokkaido Milk Jam

Hokkaido milk jam is a bread spread that is very famous in Japan and Asia side these days, it became an Instagram food trend for sometime. You can buy from most of the Japanese grocery stores in Asia and every grocery store in Japan. There are various different types of jam that are good with bread such as pudding jam, matcha milk spread, peanut cream jam, etc. Today I’ll teach you to replicate the most well-known one, Hokkaido milk jam. There are many brands sell Hokkaido milk jam, like Lily of the valley, しんむら ranch, etc. If you ask me how to discernible the taste and texture of the jams that I bought from Japan, in general I would say they are sweet and milky taste with soft texture (soft like toffee). Give it a try and buy one of those from the store, it is totally different to the regular cream cheese spread or fruits jams that you normal use for your bread.

img_9529

However, I can’t find any milk jam when I back to the home, not even any Japanese grocery stores. So I have decided to make me own. Personally I don’t like food that is too sweet and too salty. Therefore, the recipe I have created might be less sweeten than those you can buy from the stores.

Tips:

  • If you prefer sweeter flavour, add extra 15g more sugar when you make the jam.
  • To give extra thickness of your jam, cook for couple extra minutes until the jam is condensed enough to your choice. But remember don’t over cook it, as when the jam cool down, it will get extra thicken.
  • If you did over cook it and the jam is too thicken like a block butter after you cool down from the fridge, please the jam in the microwave and heat up for couple seconds before you serve. Just couple seconds!

image-1

Ingredients:

  • 200ml Whipping cream/ Double cream (heavy cream)
  • 100ml Hokkaido 3.6 whole milk/ Whole milk with 3.6 fat
  • 10g Sugar (if you prefer sweeter taste, add extra 15g sugar)

Directions:

  1. Add all the ingredients into a sauce pot over medium high heat. Stir continuously.
  2. Once the sauce is boiling, switch to medium low heat to cook for 20 minutes or until it is thicken. Meanwhile, stir continuously, making sure to scrape off the jam on the entire bottom and the corners of the pan, prevents scorching and ensures that the mixture heats evenly.
  3. Once the jam is condensed enough, remove form the heat and pour the jam to a jar and store in the refrigerator with lid once it is completely cool down. Enjoy.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s