Fresh ube jam (halaya)💜

Ingredients

• 500 g Fresh Ube (Purple Yam) (peeled and cut into chunks for baking)
• 240 ml Coconut Milk (full‑fat for richness)
• 240 ml Evaporated Milk (canned, unsweetened)
• 240 ml Sweetened Condensed Milk (adds sweetness and body)
• 30 g Unsalted Butter (cut into small pieces)
• 1 pinch Salt (enhances flavor)

Instructions

1. Preheat Oven and Bake Ube

   Preheat the oven to 375°F (190°C). Arrange the ube chunks on a foil‑lined baking sheet and bake for 30 minutes, or until tender and lightly caramelized.

   Time: PT30M

   Temperature: 375°F

2. Grate the Baked Ube

   While the ube is still warm, use a fine grater to grate it into a large mixing bowl until you have a fine, fluffy pulp.

   Time: PT5M

3. Blend with Coconut and Evaporated Milk

   Add the coconut milk and evaporated milk to the grated ube. Blend on high for about 2 minutes until the mixture is completely smooth and creamy.

   Time: PT2M

4. Combine with Butter, Condensed Milk, and Salt

   Melt the butter in a medium saucepan over medium heat. Pour in the blended ube mixture, add the sweetened condensed milk, and a pinch of salt. Stir to combine.

   Time: PT2M

5. Cook Until Jam‑Like Consistency

   Continue to cook over medium heat, stirring constantly with a wooden spoon, for about 20 minutes or until the mixture thickens, becomes glossy, and pulls away from the sides of the pan.

   Time: PT20M

6. Cool and Store

   Transfer the hot ube hallaya to a clean, airtight jar. Let it cool to room temperature before sealing and refrigerating.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

0.5 g

Carbohydrates

12 g

Fat

3 g

Fiber

1 g