Is This Real Ube? Easy Ube Jam Recipe Without Purple Yam • Homemade Ube Halaya
Is This REAL UBE? Easy UBE JAM Recipe Without Purple Yam • Homemade Ube Halaya is a easy Filipino recipe that serves 6. 120 calories per serving. Recipe by Jeanelleats on YouTube.
Prep: 30 min | Cook: 45 min | Total: 1 hr 30 min
Cost: $19.25 total, $3.21 per serving
Ingredients
- 2 medium Okinawan Purple Sweet Potatoes (about 500 g total, skin removed after steaming)
- 1 cup Evaporated Milk (canned, unsweetened)
- 1 cup Sweetened Condensed Milk (canned, sweetened)
- 0.5 cup Unsalted Butter (melted, about 113 g)
- 0.25 teaspoon Salt (fine sea salt)
- 1 teaspoon Ube Extract (provides authentic ube flavor)
Instructions
Wash and Slice Sweet Potatoes
Rinse the purple sweet potatoes under cold water, then slice them into thick rounds (about ½‑inch thick) using a heavy chef’s knife.
Time: PT10M
Steam the Sweet Potatoes
Place the sliced potatoes in a steamer basket, arrange in a single layer, cover, and steam over medium‑low heat for 25‑30 minutes, or until a fork slides in easily.
Time: PT30M
Cool and Peel
Remove the steamer, let the potatoes cool for about 5 minutes, then peel off the skins using the flat edge of a fork (or your fingers).
Time: PT5M
Mash the Sweet Potatoes
Mash the peeled potatoes until mostly smooth. Use a fork, potato masher, or blend in a food processor for a finer texture.
Time: PT10M
Add Remaining Ingredients
Stir in 1 cup evaporated milk, 1 cup sweetened condensed milk, ½ cup melted butter, ¼ tsp salt, and 1 tsp ube extract until fully combined.
Time: PT5M
Cook the Jam
Transfer the mixture to a saucepan, set the burner to medium‑low, and stir continuously for 10‑15 minutes until the jam thickens and pulls away from the sides of the pan.
Time: PT15M
Cool and Store
Remove the pan from heat, let the jam cool to room temperature, then transfer it to a clean jar or airtight container. Refrigerate before use; it will thicken further as it cools.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 1 g
- Carbohydrates
- 20 g
- Fat
- 5 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Milk, Butter
Ingredient Substitutions
- Instead of Okinawan Purple Sweet Potatoes: Regular purple sweet potatoes, Ube (purple yam) if available
- Instead of Evaporated Milk: Whole milk (use 1¼ cup), Coconut milk for dairy‑free version
- Instead of Sweetened Condensed Milk: Coconut condensed milk, Homemade milk‑sugar reduction
- Instead of Unsalted Butter: Margarine, Coconut oil (for dairy‑free)
- Instead of Salt: Kosher salt
- Instead of Ube Extract: Ube powder (use 1 tsp), Purple food coloring (for color only)
Equipment Needed
- Steamer Basket
- Pot with Lid
- Sharp Knife
- Cutting Board
- Fork
- Potato Masher or Blender (optional)
- Saucepan or Wide Pan
- Wooden Spoon or Heat‑proof Spatula
- Oven Mitts
- Measuring Cups and Spoons
- Jar or Airtight Container
Critical Steps — Do Not Skip
- Steam the sweet potatoes until fork‑tender
- Continuously stir the jam while cooking to avoid burning
- Wear oven mitts when the jam splatters hot
Chef Tips from the Video
- For an ultra‑smooth jam, blend the mashed potatoes with the milks and butter before cooking
- A pinch of vanilla extract adds depth without altering the classic flavor
- Use a wide, shallow pan to speed up thickening.
Troubleshooting
Jam is too runny after cooking
Continue cooking over low heat, stirring constantly, until it reaches a thick, spreadable consistency.
Jam sticks to the bottom and burns
Reduce heat immediately, add a splash of evaporated milk, and keep stirring to loosen the bottom.
Skin didn’t come off easily after steaming
Let the potatoes cool a bit longer or use a small paring knife to help remove stubborn skin.
Storage
Refrigerator: Up to 2 weeks in a sealed jar
Freezer: Up to 2 months; thaw in refrigerator before use
Room temperature: Not recommended; may spoil after a few hours
Make-Ahead Tips
- Jam can be made up to a week in advance and stored in the refrigerator
- Freeze portions for longer storage; thaw slowly in the fridge
Frequently Asked Questions
What is the cultural significance and history of ube jam in Filipino cuisine?
Ube jam, known as "ube halaya," is a beloved Filipino dessert that dates back to the Spanish colonial era when sweet potato varieties were introduced to the archipelago. It is traditionally served during fiestas, holidays, and as a topping for pastries, symbolizing celebration and comfort.
What are the traditional regional variations of ube jam in the Philippines?
In the Luzon region, ube halaya is often made with fresh ube tubers, coconut milk, and sometimes cheese. In the Visayas, a version called "ube macapuno" adds shredded coconut. The basic sweet, purple spread remains consistent across regions.
How is authentic ube jam traditionally served in Filipino households?
Authentic ube jam is typically served chilled in small bowls alongside other desserts like leche flan, or spread on pandesal, puto, and bibingka. It can also be layered in halo‑halo, the famous Filipino shaved ice dessert.
What occasions or celebrations is ube jam traditionally associated with in Filipino culture?
Ube jam appears at birthdays, Christmas, New Year’s, and town fiestas. Its vibrant purple color makes it a festive centerpiece for dessert tables and gift baskets.
What other Filipino dishes pair well with this purple sweet potato ube jam?
Pair it with pandesal, ensaymada, bibingka, or use it as a filling for ube cupcakes and cakes. It also works beautifully as a swirl in milkshakes or as a topping for ice cream.
What makes this ube jam recipe special compared to other Filipino ube jam recipes?
This recipe uses readily available Okinawan purple sweet potatoes instead of hard‑to‑find true ube, and adds evaporated and condensed milk for a richer, creamier texture while still delivering authentic ube flavor through a small amount of ube extract.
What are the most common mistakes to avoid when making purple sweet potato ube jam?
Common errors include boiling the potatoes (which makes them watery), not steaming them long enough, and stopping stirring while the jam cooks, which leads to scorching. Also, using too high heat will cause splattering and uneven thickening.
Why does this recipe use evaporated milk and condensed milk instead of coconut milk?
Evaporated and condensed milk provide a smooth, dairy‑rich base that mimics the traditional coconut‑milk‑heavy texture while adding sweetness and a glossy finish. Coconut milk can be substituted for a dairy‑free version, but the jam will be less thick and slightly less sweet.
Can I make this ube jam ahead of time and how should I store it?
Yes, the jam can be prepared up to a week in advance. Store it in an airtight jar in the refrigerator; it will thicken further as it cools. For longer storage, freeze in portion‑size containers for up to two months.
What does the YouTube channel Jeanelleats specialize in?
The YouTube channel Jeanelleats specializes in Filipino comfort food, focusing on traditional desserts, snack recipes, and creative twists on classic dishes, often highlighting ingredient swaps for easier home cooking.
How does the YouTube channel Jeanelleats' approach to Filipino cooking differ from other Filipino cooking channels?
Jeanelleats emphasizes ingredient accessibility, often substituting hard‑to‑find items like true ube with more common alternatives while still preserving authentic flavors. The channel also blends detailed technique explanations with a casual, relatable presentation style.
Last updated: September 2, 2026
