Would you like to have a delicious ube jam recipe? Ube Jam or Halayang Ube (purple yam jam) is the most popular dessert made from ube. It is prepared by simply mixing mashed boiled ube tubers with evaporated milk, condensed milk and butter.
It is then cooked over low heat with constant stirring until it becomes really thick and sticky, and then bottled as jam or molded into different creative shapes (like flower, fish and star) to be served on special occasions.
It is also a favorite topping for the Filipino favorite cooler called Halo-halo.
If you want to try to cook yourself, below is the simple ube jam recipe.
Ube jam recipe ingredients:
Makes two 8″x8″x1.75″
4½ cups grated ube (If using fresh ube, cook it first in boiling water. Peel it after allowing to cool down, then grate.)
¾ cup butter for cooking and about 2 Tbsp for spreading
1¼ *12-oz. cans evaporated milk
2 *14-oz. cans condensed milk
1½ cups coconut cream (for making latik)
1 cup sweetened desiccated coconut (for making toasted coconut flakes)
For the Topping:
In a non-stick saucepan, pour coconut cream. Bring to a boil over medium high heat. When it boils, turn the heat to low and simmer until all the liquid evaporates and only the curds and oil are left. This will take about an hour. The curds will start forming and you can start stirring to prevent uneven browning. Remove from heat when desired brown color is obtained. Drain from oil. Transfer to a small serving bowl or put in a sealed container for future use.
Or if you want to use toasted coconut flakes, here’s how to prepare it. In a skillet over medium low heat, toast desiccated coconut while stirring frequently for 20 minutes or until golden brown Remove from heat and allow to completely cool down.
Transfer to a small serving bowl or put in a sealed container for future use.
For the Halaya:
1. In a large pan over medium heat, melt ¾ cup butter. Add the evaporated and condensed milk and mix thoroughly until well combined with butter.
2. Turn heat to low. Add the grated ube, and cook for 40 minutes while frequently stirring to prevent it from sticking to the bottom of the pan. You will know your halaya is done when it is really sticky.
3. Butter the bottom of the mold/dish that you want to use. Transfer the halaya to the mold/dish. Using a buttered spatula or spoon, flatten the top of the halaya.
4. Allow to completely cool down.
5. Top with latik or toasted coconut flakes before serving.
I hope you enjoy cooking and eating this yammy yammy sweet and delicious ube jam.