Ube jam, also known as ube halaya, is a rich and creamy Filipino delicacy made from purple yams cooked down with milk, sugar, and butter until thick and velvety. This vibrant purple spread is popularly used as a filling for pastries, a topping for desserts, or simply enjoyed on its own.

Tip #1

Consistent Cube Size: Ensure the ube is cubed uniformly to promote even cooking, preventing any hard or undercooked pieces.

Tip #2

Low and Slow Cooking: Cook the ube jam mixture over low heat to avoid burning the sugar and butter, allowing the flavours to develop fully.

Tip #3

Storage: Store the ube jam in an airtight container in the refrigerator to maintain its freshness and prevent it from drying out.

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Ube Halaya

Total Time: 40 minutes

Yield: 2 cups

Ingredients

500g ube (purple yam)
2 cups water
1/2 cup butter
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract

Preparation

Peel and cube the 500g of ube. Ensure cubes are small for even cooking.
In a medium saucepan, bring 2 cups of water to a boil. Add the cubed ube and cook for about 15 minutes, or until the water has completely evaporated and the ube is tender.
Drain any excess water and mash the cooked ube until smooth. Removing all lumps will create a finer texture in the final product.
In the same pan over low heat, melt the butter. Stir in the sugar, salt, and vanilla extract until the sugar is completely dissolved and the mixture is well combined.
Add the mashed ube to the pan. Continue to stir the mixture over low heat for about 5 minutes, or until it thickens to a paste-like consistency.
Remove the jam from heat and allow it to cool completely. Once cool, transfer the ube jam to a clean jar and refrigerate. It will keep for up to 2 weeks.