Purple yam jam, also known as ube halaya or ube jam, is a popular Filipino dessert made from purple yam called ube. It is a vibrant purple-colored sweet spread or paste that is commonly used as a filling for various Filipino pastries, cakes, and desserts. Ube is a root crop native to the Philippines and is known for its distinct purple color and mildly sweet flavor.
It’s a straightforward recipe, but I labeled it’s difficulty as “hard” because purple yam jam requires a lot of mixing. Don’t plan on going to the gym before you attempt to make this recipe, because you’re going to get an arm workout in.
Mashed ube is cooked with evaporated milk, condensed milk, vanilla extract, and brown sugar over low heat, requiring continuous stirring until the mixture thickens and becomes sticky. This cooking process can take some time as the mixture needs to be reduced to a thick, paste-like consistency. Be patient. Rushing this process will only worsen the final product.
Once the desired consistency is achieved, allow the purple yam jam to cool and set further. It can be served chilled, at room temperature, or even slightly warm. It has a creamy and smooth texture with a delightful sweet taste and a subtle earthy flavor from the ube. The vibrant purple color adds to its visual appeal, enhancing the overall experience.
What is a purple yam (ube)?
A purple yam, scientifically known as Dioscorea alata, is a root vegetable that is native to Southeast Asia and is particularly popular in the Philippines. It is commonly referred to as “ube” in the Philippines, which is derived from the Filipino word for purple.
The purple yam has a distinctive vibrant purple or lavender color, both on the outside and inside, which sets it apart from other yam varieties. The flesh of the purple yam is starchy and dense, with a mildly sweet flavor and a nutty undertone.
Outside of the Philippines, purple yams have gained popularity in recent years as an exotic ingredient and are being used creatively in a range of culinary applications. This post is proof. They are often used in fusion desserts, such as ube-flavored doughnuts, pancakes, or even in ice cream flavors.
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Purple Yam Jam (Ube Halaya)
4
servings20
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hour1
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minutesPurple yam jam, also known as ube halaya, is a sweet and creamy spread made from purple yam, a root vegetable with a mildly sweet, nutty, and buttery taste
Ingredients
2 pounds purple yams (ube)
1 can (10 ounces) condensed milk
1 can (14 ounces) evaporated milk
1 tablespoon vanilla extract
1/2 cup packed brown sugar
1 teaspoon salt
1/4 cup butter
Directions
- Peel the yams using a vegetable peeler or knife, and then cut them into chunks. Place the yam chunks in a large pot, cover them with water, and bring to a boil. Cook until the yams are tender and easily pierced with a fork. This usually takes around 15-20 minutes.
- Drain the cooked yams and let them cool for a few minutes. Mash the yams using a potato masher or fork until they reach a smooth consistency. If you want a smoother texture to the jam, you can use a blender or food processor to puree the yams.
- In a separate large pan or pot, combine the mashed yams, condensed milk, evaporated milk, vanilla extract, and brown sugar. Stir well to combine the ingredients thoroughly.
Place the pot over low heat and cook the mixture, stirring continuously to prevent it from sticking to the bottom and burning. This process can take up to 30 minutes or longer, depending on the desired consistency. The mixture will gradually thicken as it cooks.
- Add the butter to the pot and continue stirring until it is fully melted and incorporated into the mixture. Continue cooking for another 10-15 minutes and stirring until the ube halaya reaches a thick, paste-like consistency. It should be smooth and easily spreadable.
- Transfer the ube halaya to greased containers or jars, smoothing the surface with a spatula. Let it cool completely at room temperature, and then refrigerate for a few hours or overnight to allow it to set.
