Ingredients
Units
- 2 liters of milk (preferably whole, but I have made it with 2% too)
- 500 grams of granulated sugar
- 1 cinnamon stick around 2″ (4 cm.) long
Instructions
- Place the ingredients in a large pot and cook over medium-high heat, stirring until it boils. Remember that milk tends to foam a lot.
- Keep it boiling to reduce, and occasionally stir for the first hour. When it begins to thicken, stir more, it is better if you stir all the time.
- After about 1 1/2 – 2 hours, I will start taking a caramel color. Take a teaspoon full, let cool, and try.
- Cook until the desired thickness. Let it cool a little before saving it in jars. Keep refrigerated. It lasts two months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Jam
- Method: Stove
- Cuisine: Chilean