Ube Jam

November 7, 2017

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.

I am taking this with me at Fiesta Friday # 197. Thank you to our ladies this week Laurena, Trupti and Angie.

Ube Jam

  • Difficulty: easy, needs patience
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Ingredients:

  • 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)

Instructions:

  1. In a deep and thick pot over low-medium heat, add butter and wait until melted.
  2. Add grated cooked ube and coconut milk. Cook while stirring constantly for 15 minutes.
  3. 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.
  4. Return back the mixture to the pot. Add condensed milk and sugar.
  5. 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.)
  6. 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.)
  7. Let the mixture cool down before transferring to a sterilized jar (for longer life).

Source recipe: Ube Halaya (Purple Yam Jam) by Foxy Folksy

Notes:

  • 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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