Made quite naturally “with good milk from the Normandy farm”. Cooking for a very long time until a caramelized paste (plain) is obtained that can be added to various flavors. This jam is obtained by caramelizing milk sugar (lactose). Milk jam is a sweet culinary specialty. It is a mixture of milk and sugar (300 to 500 g per liter of milk), brought to a boil, then cooked over very low heat until thick and caramel-colored.