Caramel Jam

Preparation

Step 1: Make the dry caramel

Pour the granulated sugar into a heavy-bottomed saucepan in an even layer. Add the water and spread it over the sugar without stirring. Heat over medium heat and let the sugar melt quietly without ever stirring. Tilt the pan from time to time to even out the color. When the caramel reaches a beautiful golden amber color (about 170°C on a thermometer), remove from heat immediately.

Step 2: Add cream and butter

Warm the heavy cream for a few seconds in the microwave. Pour it in a thin stream into the hot caramel while stirring vigorously with a wooden spoon — be careful of splatters, the mixture will bubble up. Add the salted butter cut into small cubes and stir until completely melted and incorporated. The mixture should be smooth, homogeneous, and shiny.

Step 3: Incorporate the condensed milk

Add the sweetened condensed milk and vanilla extract to the saucepan. Stir over very low heat for 5 minutes until the mixture is well combined and slightly thickened. Sprinkle the sea salt flakes and stir one last time. Taste and adjust the salt according to your preference — salted caramel should have that perfect balance between sweet and salty.

Step 4: Jar and store

Pour the warm caramel jam into the pre-sterilized glass jars using a ladle. Fill to within 1 cm of the rim. Immediately screw on the lids and turn the jars upside down for 5 minutes to create a vacuum seal. Let cool completely at room temperature, then store in the refrigerator. The jam will keep for up to 3 weeks in the fridge… if it lasts that long!