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  • Servings Recipe for 3 x 230 g jars people


  • 50 g dried powdered milk milk powder
  • 200 g buttermilk
  • 800 g whole milk
  • 1 vanilla pod
  • 3.5 g bicarbonate of soda baking soda
  • 1.5 g fine salt
  • 4 g rum
  • 5 g Grand Marnier liqueur
  • 250 g glucose
  • 250 g la Perruche brown sugar


  1. In a saucepan (preferably copper), heat the milks with the vanilla, baking soda, fine salt, rum and Grand Marnier liqueur.
  2. At the same time, melt the glucose in a large copper saucepan, pour in the brown sugar in 3 batches, and caramelise at 150 °C to 160 °C.
  3. Deglaze by adding the hot milk, then strain carefully through a chinois sieve, then bring to a boil and cook until reduced to a weight of 800 g.
  4. Whilst it cooks, make sure to scrape the sides of the pan with a scraper or rubber spatula.
  5. At the end of the cooking time, mix carefully and pour into jars, stopping 2 mm from the top, seal, then turn them upside down for 30 seconds, turn them right side up and cool quickly.

Chef's tip

I genuinely enjoy making jam and I am fascinated by the process of creating an exceptional product from a simple ingredient. So, I wanted to try one of my recipes but using la Perruche brown sugar this time around, and what a recipe! A golden-brown colour, an intense fragrance with spicy notes, a creamy texture… Spread it or dig directly into it!

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