Make Traditional Ube Jam For All Your Favorite Ube Recipes (Homemade Ube Halaya)
Make Traditional Ube Jam For All Your Favorite Ube Recipes (Homemade Ube Halaya) is a medium Filipino recipe that serves 8. 80 calories per serving. Recipe by Bigger Bolder Baking with Gemma Stafford on YouTube.
Prep: 40 min | Cook: 50 min | Total: 1 hr 45 min
Cost: $8.91 total, $1.11 per serving
Ingredients
- 1 lb Fresh Ube (purple yam) (peeled and chopped after steaming)
- 1 cup Evaporated Milk (full‑fat, canned)
- 1 cup Condensed Milk (sweetened, canned)
- 1 cup Full‑Fat Coconut Milk (shake can before opening)
- 1/2 cup Granulated Sugar (adjust for sweetness)
- 2 Tbsp Unsalted Butter (cut into small pieces)
- 1/4 tsp Salt (fine sea salt)
- 1 tsp Vanilla Extract (pure vanilla)
- 1 tsp Lemon Juice (freshly squeezed)
Instructions
Steam the Ube
Place the whole ube (with skins) in a steamer basket over boiling water. Cover and steam for about 20‑25 minutes, until a fork slides in easily and the interior is soft.
Time: PT25M
Temperature: 100°C
Peel and Chop
Remove the ube from the steamer, let cool just enough to handle, peel off the skins, and chop the flesh into roughly 1‑inch cubes.
Time: PT5M
Measure Liquids and Sugar
While the ube cools, measure evaporated milk, condensed milk, coconut milk, and granulated sugar into separate containers.
Time: PT5M
Blend to a Velvety Puree
Add the chopped ube, evaporated milk, condensed milk, coconut milk, and sugar to the stick blender. Puree until completely smooth and velvety, with no lumps.
Time: PT5M
Simmer the Jam
Transfer the puree to a medium saucepan. Bring to a gentle simmer over medium heat, then reduce to low and let it cook for 45 minutes, stirring every 2‑3 minutes with a wooden spoon. Keep the lid partially on to prevent splattering.
Time: PT45M
Temperature: Medium heat
Finish with Butter, Salt, Vanilla, and Lemon
When the jam has thickened (it should coat the back of a spoon), remove from heat and stir in butter, salt, vanilla extract, and lemon juice until fully incorporated.
Time: PT5M
Jar the Jam
While the jam is still hot, ladle it into a sterilized jar, seal tightly, and let cool to room temperature. Once cooled, refrigerate for up to 5 days or freeze for longer storage.
Time: PT10M
Nutrition Facts
- Calories
- 80
- Protein
- 1 g
- Carbohydrates
- 12 g
- Fat
- 3 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy (evaporated milk, condensed milk, butter), Coconut
Ingredient Substitutions
- Instead of Fresh Ube (purple yam): Frozen ube, Mashed sweet potato (for color only)
- Instead of Evaporated Milk: Homemade evaporated milk (milk reduced by half)
- Instead of Condensed Milk: Homemade condensed milk (milk reduced with sugar)
- Instead of Full‑Fat Coconut Milk: Coconut cream diluted 1:1
- Instead of Granulated Sugar: Coconut sugar, Honey (reduce other liquids)
- Instead of Unsalted Butter: Margarine
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Lemon Juice: Lime juice
Equipment Needed
- Steamer Basket
- Saucepan
- Knife
- Cutting Board
- Stick Blender
- Wooden Spoon
- Sterilized Jar with Lid
- Measuring Cups
- Measuring Spoons
- Ladle (optional)
- Heat‑proof Bowl (optional) (optional)
Critical Steps — Do Not Skip
- Steaming the ube until fully tender
- Blending to a completely smooth, lump‑free puree
- Simmering with frequent stirring and a partially covered lid to prevent burning
- Adding butter, salt, vanilla and lemon at the end for flavor and color stability
Chef Tips from the Video
- Use full‑fat coconut milk for the richest flavor and creaminess
- A stick blender gives the smoothest texture without over‑processing
- Add a pinch of salt to balance the sweetness and enhance the ube’s natural flavor
Troubleshooting
Jam is too runny after simmering
Continue to simmer uncovered for an additional 5‑10 minutes, stirring frequently, until it reaches a thick, spoon‑coat consistency.
Jam has a grainy texture
Pass the jam through a fine‑mesh sieve or blend again with the stick blender to eliminate any remaining lumps.
Jam sticks to the bottom and burns
Reduce heat to low, stir continuously, and ensure the lid is partially on to keep steam in and prevent excessive evaporation.
Storage
Refrigerator: Up to 5 days in a sealed jar
Freezer: Up to 3 months in a freezer‑safe container
Room temperature: Do not store at room temperature; keep refrigerated after cooling
Make-Ahead Tips
- Jam can be made 2‑3 days ahead and stored in the fridge; it also freezes well for up to 3 months
- Stir the jam gently after refrigeration to restore a spreadable consistency
- Use the jam as a base for ube ice cream, cheesecake filling, or swirl into frosting
Frequently Asked Questions
What is the cultural significance and history of Ube Jam in Filipino cuisine?
Ube Jam, known locally as "halaya," is a traditional Filipino preserve made from purple yam. It has been used for generations in desserts like halo‑halo, cakes, and pastries, symbolizing celebration and hospitality in Filipino gatherings.
What are the traditional regional variations of Ube Jam across the Philippines?
In the Visayas, ube halaya often includes a higher proportion of coconut milk, while in Luzon families may add more condensed milk for extra sweetness. Some regions also incorporate cheese or cheese crumbs for a savory contrast.
How is authentic Ube Jam traditionally served in the Philippines?
Authentic ube halaya is served at room temperature, either on its own as a sweet spread, alongside rice cakes, or as a layer in layered desserts such as ube cake and leche flan.
During which Filipino celebrations is Ube Jam commonly featured?
Ube Jam appears in festive occasions like Christmas, birthdays, and town fiestas, often as part of the dessert table or incorporated into special cakes and pastries.
What other Filipino dishes pair well with Ube Jam?
Ube Jam pairs beautifully with bibingka (rice cake), puto (steamed buns), halo‑halo, and ube-flavored leche flan. It also works as a topping for pancakes or waffles for a Filipino twist.
What makes Ube Jam special compared to other fruit jams?
Ube Jam’s unique combination of creamy dairy (evaporated and condensed milk) and coconut milk gives it a velvety, tropical mouthfeel, while the natural violet hue stays vibrant thanks to the added lemon juice.
What are the most common mistakes to avoid when making Ube Jam?
Common mistakes include under‑steaming the ube (resulting in a gritty texture), not stirring enough during simmering (causing scorching), and adding the lemon juice too early, which can dull the color.
Why does this Ube Jam recipe use both evaporated milk and condensed milk instead of just sugar?
Evaporated milk adds richness without extra sweetness, while condensed milk provides both sweetness and a thickening effect, creating the jam’s signature silky texture without needing pectin.
Can I make Ube Jam ahead of time and how should I store it?
Yes, you can make it ahead. After it cools, store the jam in a sterilized jar in the refrigerator for up to five days or freeze it in an airtight container for up to three months.
What does the YouTube channel Bigger Bolder Baking with Gemma Stafford specialize in?
The YouTube channel Bigger Bolder Baking with Gemma Stafford specializes in bold, visually striking baked goods and desserts, often featuring vibrant colors, creative flavor combos, and step‑by‑step tutorials for home bakers.
How does the YouTube channel Bigger Bolder Baking with Gemma Stafford’s approach to Filipino desserts differ from other cooking channels?
Gemma focuses on modern twists and bold presentations while staying true to authentic flavors, offering detailed explanations of technique and ingredient substitutions that make traditionally hard‑to‑find items like ube accessible to a U.S. audience.
Last updated: September 2, 2026
