DessertsRecipes

Ube Jam (Ube Halaya)

by ryanllee

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ube jam

Ube halaya or ube jam is one of those classic Filipino dessert staples. It’s basically a jam made from ube, a type of Filipino purple yam, and it serves as a base for a bunch of other Filipino sweets. It’s more often seen in a much thicker form since its usually shaped in molds and is also sometimes topped with cheese!

ube jam
ube jam

You can usually find jars of ube halaya at your local Filipino grocery store, but this time around they were all out at mine, so I decided to make my own. The ube halaya that I made is a bit less thick than how its seen traditionally since my primary use for it was to just be able to spread it nicely on some toast!

This halaya is made with coconut milk and has a strong combination of both coconut and ube flavors. If coconut isn’t a flavor that you like that much, then its completely fine to substitute out the coconut milk for whole fat milk instead (although it might take a bit longer for it to thicken)!

ube jam
ube jam

Side note: this recipe makes a LOT of the jam so feel free to cut it in half if needed!

ube jam

Ube Jam

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Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 8 voted )

Ingredients

  • 1.5 pound fresh, steamed and mashed ube
  • 1 can (13.5 ounces) coconut milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar (can also do no sugar or 1/4 cup depending on preference!)
  • 1/2 tbsp ube extract (optional, helps with color and aroma though!)

Instructions

  1. Take the ube, cut it into small chunks, and then steam them in a steamer until a fork can be easily inserted into them
  2. Mash up the ube and then put it in a blender with the can of coconut milk, condensed milk, and evaporated milk
  3. Blend until the mixture is smooth
  4. Pour the mixture into a large pot and mix in the sugar
  5. Put in the butter and turn the heat on to medium high
  6. Continuously stir the pot as the mixture heats up in order to ensure that the bottom does not stick and burn
  7. The mixture will need to go over the heat for 30-45 minutes (really depends on how thick you want the jam!), until thickened
  8. Note: add in the ube extract in the last 5 minutes of cooking the jam
  9. If you want a thicker consistency then you can keep heating the ube jam past 45 minutes, but if you want a more spreadable consistency then remove from heat once the mixture takes the form of a thick soup (it'll still thicken in the fridge as it cools!)
  10. Once done, remove from heat and store in an airtight container in the fridge, and then enjoy on toast or milk teas or ice cream!


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10 comments

Curious Charlie August 12, 2020 - 12:22 pm

Can’t wait to make this! Just thought I’d share my conversion.

680g fresh, steamed and mashed ube
398ml coconut milk
307ml sweetened condensed milk
354ml evaporated milk
113g butter
171g sugar
1/2 tbsp ube extract

Reply
butfirstboba August 23, 2020 - 2:38 am

Thanks so much for the conversion! I hope you liked the recipe!

Reply
Blu's Bites August 20, 2020 - 3:01 am

I made this with your recipe and it tasted really good! I’d make this again – thanks for the ube-rific recipe! Looking forward to trying many more of your recipes.

Reply
butfirstboba August 23, 2020 - 2:39 am

I’m so glad you liked it!! 😀

Reply
Maria August 23, 2020 - 1:20 am

What step do I add the extract? I’m assuming after I remove the pot from the heat but just want to be sure. I have all the ingredients prepped so my daughter and I are eager to make it.

Reply
butfirstboba August 23, 2020 - 2:31 am

The ube extract should be added in in the last 5 minutes of cooking in the jam (updated the directions for this, thanks for pointing this out)! Let me know how it goes, excited for you and your daughter to try it 🙂

Reply
Maria Corbitt August 24, 2020 - 4:03 am

We all loved it but especially my daughter. Thanks! It even made enough to share with family a little mason jars. It was my first time cooking with fresh ube but will not be our last.
There’s this candy made with potatoes, sugar, chocolate, and coconut (called Scottish macaroons) but I’ve never cared for it as it’s too sweet but I’m going to try it with ube instead of potatoes and reduce the sugar and hope we create something yummy.

Reply
butfirstboba August 24, 2020 - 4:58 am

It makes me so happy to hear that you all liked it! Also wow, I’ve never hard of Scottish macaroons before (thanks for putting them on my radar) but they definitely sound like something that I’ll need to try making/eating one of these days! I feel like ube in place of potatoes will definitely be yummy 🙂

Reply
Dani October 17, 2020 - 4:36 am

I really wanted to make this recipe but couldn’t find any purple yam…. so I used Okinawa sweet potato instead! It came out wonderful and so tasty! A little on the thick side so I’ll turn off my heat sooner next time. It’s still a great consistency that works great on toast. 🙂 Also, halving this recipe was perfect! It fit in a normal pint sized mason jar. Thanks so much!

Reply
Mark September 6, 2022 - 12:11 pm

Thanks for your blog, nice to read. Do not stop.

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