Purple Yam Jam
Purple Yam Jam is a delicious spread made from ube, butter, sugar, mixed in with evaporated milk, condensed milk and coconut milk. A great dessert on its own or use as an ingredient to make yummy treats.
Halayang ube, ube halaya, ube jam are some of the names this Filipino dessert goes by. With its vibrant purple hue and rich and creamy texture, you’ll know its ube jam a mile away. It is an invaluable and versatile ingredient in the Philippines that can also be a dessert with latik or coconut curd.
This ube halaya recipe is simple and uses only a few ingredients. The key to making the best purple yam jam is patience. It involves a lot of stirring that prevents it from burning at the bottom of the pot or pan. How to make ube halaya can differ depending on the province and even personal preference so there is really no strict rules on making it.
Where can I use Ube Jam?
Aside from spreading it onto toast, ube cake, topping for halo-halo or adding into your ice cream base to make ube ice cream, you can also try these:
What is Ube?
Philippines has an abundance of ube or purple yam. This tuber are starchy vegetable crops that are usually used in Filipino delicacies and cuisine. It is different from purple taro and Okinawan sweet potatoes that have flesh that are also purple in color.
The next question you should be asking is, can you use any of the three? The answer is yes! Especially with the purple sweet potatoes. So if you can’t find ube, you can settle with taro or the purple sweet potato to use in this ube jam recipe.
Ingredients for ube jam (halayang ube)
What molds to use?
Ube halaya are traditionally placed in tin molds called llanera in the Philippines. I’ll tell you now, if you’re living abroad, they are quite difficult to come by. If you can’t find these tin molds, you can place them in jars or even big cupcake tin molds. You can also place the jam in an airtight container and store in the freezer for months.
Want a smoother ube jam?
The ideal consistency of the jam should be thick, creamy and smooth. If there are still lumps after cooking the ube, you can run ube mixture in an immersion blender, food processor or even a handheld masher.
Cooking and Serving Tips
Frequently asked questions
How do you make ube halaya from frozen ube?
When using whole frozen ube or frozen grated ube, thaw in room temperature until ready to boil.
Does it take long to cook?
It usually takes 40-60 minutes. Depending on the equipment or more accurately, the stove used, since the heat level may vary for every stove. Also the type of pan or pot used can affect the cooking time.
How long does ube halaya last?
If stored properly by placing in an airtight container, it can last up to 3 days in the fridge or 1-2 months in the freezer.
Purple Yam Jam
Ingredients
- 1 kilo fresh ube or 3-4 cups equivalent (boiled / if using frozen let thaw)
- 5 cups water (for boiling the ube)
- 2/3 cup granulated sugar
- 1 can 14 ounces condense milk
- 1 can 14 ounces evaporated milk
- 3/4 coconut milk
- 3 tbsp unsalted butter
- 3 tbsp ube flavoring
- 1/4 tspsalt
Instructions
- Wash the fresh ube to remove the dirt and sand. Rinse properly until completely clean.1 kilo fresh ube or 3-4 cups equivalent
- Place ube in a large pot and add water and bring to a boil until they are soft and tender. Remove from pot and completely cool down.5 cups water
- When the purple yam are cool enough to handle peel then grate using a grater. Mash ube using fork or potato masher. Set aside.
- Using a blender or food processor, place the mashed ube, evaporated milk, condensed milk, sugar, coconut milk, and salt. Blend until smooth and free of lumps.2/3 cup granulated sugar, 1 can 14 ounces condense milk, 1 can 14 ounces evaporated milk, 3/4 coconut milk, 1/4 tspsalt
- In the big wok over medium heat, melt the butter. When butter melts, tip in the ube mixture and add the ube flavoring. Continue stirring and turn down the stove in low heat to avoid burning the yam.3 tbsp unsalted butter, 3 tbsp ube flavoring
- Simmer-cook while stirring for approximate 40-60 minutes or until the mixture doesn’t stick to the wok or pan and the consistency is smooth and creamy.
- Transfer jam in llaneras or glass jars and let it cool down. Serve and enjoy. Bon appetit!
