For 4 people
In a saucepan, mix the sugar, the milk, the cloves and the slightly split vanilla.
Over low heat, bring the mixture to a boil and simmer for 5 minutes.
Pour the rum and let it boil for another 3 minutes, without stirring with a wooden spatula.
Cook the preparation for an hour, making sure to stir regularly to avoid crystallization of sugar and the appearance of lumps. The milk jam must have a caramel color and a fairly thick consistency.
Meanwhile, sterilize the pots by putting them in a boiling water bath.
At the end of cooking, extract the vanilla pods and cloves from the milk jam.
Pour the jam into the jars, apply the cover and let cool. Keep the milk jam in a cool place and out of light.
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