how to make Ube Jam (Ube Halaya)
how to make Ube Jam (Ube Halaya) is a medium Filipino recipe that serves 6. 250 calories per serving. Recipe by Gidsgids on YouTube.
Prep: 15 min | Cook: 35 min | Total: 1 hr
Cost: $13.14 total, $2.19 per serving
Ingredients
- 1 cup Coconut Milk (full‑fat, unsweetened)
- 500 g Purple Yam (Ube) (peeled and cut into 1‑cm cubes)
- 2 Tbsp Unsalted Butter (divided, room temperature)
- 0.5 cup Evaporated Milk (full‑fat)
- 1 tsp Ube Extract (for deeper purple color)
- 1 can Sweetened Condensed Milk (14 oz (397 g) can)
Instructions
Prepare Ingredients
Peel the ube, cut into 1‑cm cubes, measure coconut milk, butter, evaporated milk, ube extract, and open the condensed milk can.
Time: PT10M
Boil Coconut Milk
Place the saucepan over medium heat, add the coconut milk and bring to a gentle boil, stirring occasionally.
Time: PT5M
Add Ube and Butter
Stir in the cubed ube and 1 Tbsp butter. Continue cooking for about 5 minutes until the ube begins to soften.
Time: PT5M
Incorporate Evaporated Milk
Pour the half‑cup evaporated milk into the pan and blend thoroughly with the wooden spoon until fully combined.
Time: PT2M
Add Ube Extract and Condensed Milk
Stir in the ube extract and the whole can of condensed milk, mixing until smooth.
Time: PT2M
Cook to Desired Consistency
Reduce heat to medium‑low and cook, stirring constantly, for 30 minutes. Add the remaining 1 Tbsp butter near the end for extra richness.
Time: PT30M
Cool and Store
Transfer the hot ube halaya to a clean container, let it cool to room temperature, then seal and refrigerate.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 2 g
- Carbohydrates
- 45 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑free
Allergens: Dairy (butter, condensed milk, evaporated milk), Coconut
Ingredient Substitutions
- Instead of Coconut Milk: Almond milk, Soy milk
- Instead of Purple Yam (Ube): Sweet potato (for color only)
- Instead of Unsalted Butter: Margarine, Coconut oil
- Instead of Evaporated Milk: Whole milk + 1 tsp butter per cup
- Instead of Ube Extract: Purple food coloring
- Instead of Sweetened Condensed Milk: Dulce de leche, Homemade condensed milk
Equipment Needed
- Saucepan
- Wooden Spoon
- Measuring Cups
- Blender or Immersion Blender (optional)
- Storage Container
Critical Steps — Do Not Skip
- Constant stirring during the 30‑minute cooking phase to prevent burning.
- Ensuring the ube is fully softened before adding the milks.
- Achieving the correct thickened consistency before removing from heat.
Chef Tips from the Video
- Use fresh, firm ube for the brightest color and smooth texture.
- A pinch of sea salt enhances the sweetness and balances flavors.
- For an extra glossy finish, stir in a final teaspoon of butter right before removing from heat.
Troubleshooting
Jam is too runny after cooking.
Continue cooking over low heat, stirring constantly, until it reaches a thick, spreadable consistency.
Jam sticks and burns at the bottom.
Reduce the heat immediately, add a splash of coconut milk, and scrape the bottom frequently.
Color is pale.
Add a little more ube extract or a pinch of purple food coloring during step 5.
Storage
Refrigerator: Up to 7 days in an airtight container.
Freezer: Up to 2 months; thaw in the refrigerator before use.
Room temperature: Not recommended; may spoil quickly.
Make-Ahead Tips
- Ube halaya keeps well refrigerated; make it a day ahead for easier spreading.
- Freeze portions in ice‑cube trays for mini servings on desserts.
Frequently Asked Questions
What is the cultural significance and history of Ube Halaya in Filipino cuisine?
Ube Halaya, also called Ube Jam, is a beloved Filipino dessert made from purple yam. It originated during the Spanish colonial era when native tubers were sweetened with condensed milk, becoming a staple for festivals, birthdays, and everyday treats.
What are the traditional regional variations of Ube Halaya in the Philippines?
In the Visayas, ube halaya is often mixed with coconut cream for a richer texture, while in Luzon some families add cheese or latik (coconut caramel) on top. Some regions also incorporate mashed sweet potatoes for a lighter hue.
How is Ube Halaya traditionally served in the Philippines?
Traditionally, Ube Halaya is served chilled as a dessert on its own, as a filling for bibingka (rice cake), or as a topping for halo‑halo, ice cream, and pastries. It is also spread on toast for a sweet breakfast treat.
During which occasions is Ube Halaya commonly enjoyed in Filipino culture?
Ube Halaya appears at birthdays, fiestas, Christmas, and New Year celebrations. It is also a popular offering during the Filipino tradition of "pasalubong" (gift‑giving) when visiting relatives.
What makes Ube Halaya special compared to other Filipino desserts?
Its vivid violet color, silky texture, and the unique flavor of purple yam set it apart. The combination of coconut milk, butter, and condensed milk creates a rich, caramel‑like sweetness that is distinctively Filipino.
What are the most common mistakes to avoid when making Ube Halaya?
Common errors include not stirring constantly, which leads to burning; cooking at too high a heat, causing a grainy texture; and adding too much condensed milk, making the jam overly sweet and runny.
Why does this Ube Halaya recipe use Ube extract in addition to fresh ube?
Ube extract deepens the purple hue and reinforces the ube flavor, especially if the fresh tuber loses color during cooking. It ensures a vibrant, consistent appearance for the jam.
Can I make Ube Halaya ahead of time and how should I store it?
Yes, you can prepare it a day or two in advance. Store the cooled jam in an airtight container in the refrigerator for up to a week, or freeze in portions for up to two months.
What texture and appearance should I look for when Ube Halaya is done?
The jam should be thick enough to hold its shape on a spoon, glossy, and deep violet. When you drag the spoon across the pan, a clean line should remain without the mixture running back.
How do I know when Ube Halaya is fully cooked?
After about 30 minutes of constant stirring, the mixture will thicken, pull away from the sides of the pan, and form a smooth, glossy paste. A quick taste will confirm a balanced sweetness and no raw ube flavor.
What does the YouTube channel Gidsgids specialize in?
The YouTube channel Gidsgids focuses on easy-to-follow Filipino home‑cooking tutorials, showcasing traditional dishes, modern twists, and practical kitchen tips for everyday cooks.
How does the YouTube channel Gidsgids' approach to Filipino cooking differ from other cooking channels?
Gidsgids emphasizes clear, step‑by‑step narration with minimal jargon, uses readily available ingredients, and often demonstrates multiple serving ideas for each recipe, making Filipino cuisine approachable for a global audience.
Last updated: September 6, 2026
