By: Karma

Thanks for introducing me to the milk jam recipe. I made it immediately and now we are Never without a jar of it in the fridge and extras on the shelf! I’ve made this sooooo many times over the past months and have enjoyed it in coffee, tea, over stewed ginger apples, and as a sauce on a dessert. I still want to try it as a sauce over spiced pumpkin bread and I’m sure I’ll find several other uses for this yummy concoction, but my favorite use was how my sister and her husband ate the jar I gave them, straight out of the fridge by the spoonful! Thanks again!