Is This REAL UBE? Easy UBE JAM Recipe Without Purple Yam • Homemade Ube Halaya

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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