how to make Ube Jam (Ube Halaya)

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

1. 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

2. Boil Coconut Milk

   Place the saucepan over medium heat, add the coconut milk and bring to a gentle boil, stirring occasionally.

   Time: PT5M

3. 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

4. Incorporate Evaporated Milk

   Pour the half‑cup evaporated milk into the pan and blend thoroughly with the wooden spoon until fully combined.

   Time: PT2M

5. Add Ube Extract and Condensed Milk

   Stir in the ube extract and the whole can of condensed milk, mixing until smooth.

   Time: PT2M

6. 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

7. 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