Making Ube Jam with a Thermomix

Ingredients

• 2 lb Fresh Ube (Purple Yam) (Whole, unpeeled; will be boiled with skin to retain color)
• 1 cup Coconut Milk (Full‑fat for richness)
• 1 cup Sweetened Condensed Milk (Canned, standard size)
• 1/4 cup Unsalted Butter (Softened, cut into cubes)
• 1/2 cup Granulated Sugar (Standard white sugar)
• 1 tsp Vanilla Extract (Pure vanilla extract)
• 4 oz Cream Cheese (Optional, softened; adds extra creaminess)

Instructions

1. Boil Ube with Skin

   Place the whole ube (skin on) in a large pot, cover with water, bring to a rolling boil, then reduce to a simmer and cook for about 30 minutes until a fork slides in easily.

   Time: PT30M

2. Peel and Mash

   Remove the ube from the pot, let it cool enough to handle, peel off the skin, and transfer the flesh to the Thermomix bowl. Blend on Speed 4 for 5 seconds to obtain a smooth puree.

   Time: PT5M

3. Combine Ingredients

   Add coconut milk, sweetened condensed milk, butter, sugar, and vanilla extract to the ube puree in the Thermomix. Set the temperature to 100°C, speed 3, and cook for 30 minutes, scraping the sides with the spatula every 10 minutes.

   Time: PT30M

   Temperature: 100°C

4. Incorporate Cream Cheese (Optional)

   If using cream cheese, add it after the mixture has cooked for 20 minutes. Mix on Speed 2 for 5 seconds until fully incorporated.

   Time: PT5M

5. Set and Cool

   Transfer the thickened ube halaya to a greased shallow dish, smooth the surface with a spatula, cover with plastic wrap, and let cool to room temperature. Refrigerate for at least 1 hour before serving.

   Time: PT15M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

55 g

Fat

5 g

Fiber

4 g