Ube Halaya or Ube Jam is a jam or dessert made from purple yam. It is a mixture of coconut milk, evaporated milk and condensed milk. This can be enjoyed as a filling for bread, can be mixed with ice cream, donuts and can be even eaten as a dessert.
I am a person who loves doing all things I can all by myself, especially when it is related to anything kitchen or food. Trust issues? I don’t know. Maybe I am afraid that I’ll not be 100% satisfied at the end. But there are times that I need to trust and be satisfied, especially when I don’t trust myself or if I am feeling lost. You know what I mean?
I love ube since I was a child – ice cream, cake, bread, everything ube. I never realized that I have never seen a fresh ube. Or maybe I just don’t pay attention when me and my Mom used to go to the market. So when the vendor said, “This is ube – the one you use for ube jam.“, I didn’t argue. I trust the vendor way more than I trust myself.
Then I found out that not all ube are created equal. I was hesitant to use the ube at the beginning, but I told myself that I will never know the result if I don’t try.
It turned out I got the right one, I guess. The ube jam is so perfect – the texture, the flavor. It is not complicated to make the jam, but you have to keep in mind the words ‘stirring constantly’. Now, you know what I mean. 😀
I used freshly boiled ube, as you can see. I grated ube when enough to handle. The grated ube is then mixed with coconut milk, condensed milk and evaporated milk. Since the color of the mixture is light, I added ube extract and also to enhance the flavor. IT WAS SO GOOD! I kept eating the jam even before I transferred it to the jar. The muscle pain is worth it!
This ube jam can be used as a filling for bread, for making ice cream, donuts and a lot more. It can also be eaten as a dessert when cold.
- 250 g ube (purple yam), cooked and grated (see notes)
- 200 ml coconut milk
- 150 ml sweetened condensed milk
- 185 ml evaporated milk
- 1/4 cup + 2 tbsp butter
- 1/4 cup white sugar
- 1-2 tsp ube extract (optional)
- In a deep and thick pot over low-medium heat, add butter and wait until melted.
- Add grated cooked ube and coconut milk. Cook while stirring constantly for 15 minutes.
- Cool the mixture for about 10 minutes and transfer to a blender. Add evaporated milk to loosen the mixture and for easy blending. Pulse until mixture is smooth.
- Return back the mixture to the pot. Add condensed milk and sugar.
- If using, add ube extract until the desired color is achieved. (I used ube extract coz the freshly cooked and grated ube didn’t possess the color I wanted. Also, it added a nice flavor to the jam.)
- Over low heat, stir the mixture constantly for about 15-25 minutes or until desired thickness. Keep in mind that the mixture will thicken more while cooling. (I did mine for about 15 minutes as I want mine to be spreadable.)
- Let the mixture cool down before transferring to a sterilized jar (for longer life).
Source recipe: Ube Halaya (Purple Yam Jam) by Foxy Folksy
- I used fresh yam. I boiled them unpeeled. Then, I peeled and grated when enough to handle. Of course, you can use frozen ube. See Bebs’ post.
- This recipe made about 2 cups (500 ml) of ube jam.
- It lasted for 2 weeks inside my fridge.
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