A luscious, velvety spread that combines the deep earthy notes of Japanese matcha with a sweet, creamy base. Perfect for toast, scones, or drizzling over desserts.
Ingredients (Materials)
| Item | Amount |
| Heavy Cream A | 40ml / 1.35oz |
| Matcha Powder | 2g / 0.07oz |
| Heavy Cream B | 80ml / 2.7oz |
| Milk | 50ml / 1.7oz |
| Granulated Sugar | 1 tablespoon (approx. 12g / 0.42oz) |
| Unsalted Butter | 10g / 0.35oz |
| Salt | A pinch |
STEP 1: Prepare the Matcha Base In a small bowl, combine Heavy Cream A and the matcha powder. Whisk or stir thoroughly until smooth and no lumps remain.
STEP 2: Transfer to the Pan Pour the matcha and cream mixture from Step 1 into a small non-stick frying pan or saucepan.
STEP 3: Simmer and Reduce Add all the remaining ingredients (Heavy Cream B, milk, sugar, butter, and salt) to the pan. Place over low heat. Stir constantly with a rubber spatula, making sure to scrape the bottom and edges of the pan to prevent burning. Continue to simmer slowly until the mixture thickens.
Tip: The jam is ready when you lift the spatula and the mixture falls in slow, heavy drips (a "dripping" consistency).
STEP 4: Cool and Store Once the desired thickness is reached, remove from heat and let it cool to room temperature. The jam will thicken further as it cools. Transfer to a sterilized glass jar and store in the refrigerator.
Pro Tips
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Sift the Matcha: For an even smoother texture, sift the matcha powder before mixing it with the cream in Step 1.
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Watch the Heat: Do not rush the process with high heat, as the milk and sugar can burn easily, affecting the delicate green color and flavor of the matcha.