Ube Halaya Jam
A quick and easy recipe for homemade Ube Halaya jam, perfect for spreading on bread or enjoying by the spoonful.
40m·DESSERT4Servings
Nutrition
314kcal
9gProtein
36gCarbs
16gFat
Ingredients
Purple Sweet Potato
1 lb
Evaporated Milk
1 cup
Condensed Milk
½ cup
Butter
¼ cup
Salt
¼ tsp
Ube Extract
1 tsp
Equipment
Steamer
Instructions
1Prepare the Ube
30m
30mSteam Ube
Wash the purple sweet potatoes. Slice them into thick rounds. Arrange the slices in a single layer in a steamer basket. Cover and steam over medium-low heat for about 25-30 minutes, or until fork-tender.
Peel and Mash
Once cooled enough to handle, peel the skin off the ube using a fork or your fingers. Place the peeled ube into a bowl and mash thoroughly with a potato masher or a fork until smooth.
2Make the Ube Halaya
15m
15mCombine Ingredients
Add the evaporated milk, condensed milk, melted butter, salt, and ube extract to the mashed ube. Mix everything together until well combined.
Cook and Thicken
Pour the mixture into a heavy-bottomed pan. Cook over medium heat, stirring constantly with a spatula or masher to prevent sticking and burning. Continue cooking and stirring until the mixture thickens to a jam-like consistency, about 10-15 minutes.
3Cool and Store
10m
10mCool Down
Transfer the ube halaya to a clean jar or container. Let it cool down completely at room temperature. It will thicken further as it cools.
Store
Once cooled, cover the jar and store in the refrigerator. Ube halaya can be stored for up to 2 weeks.
Tips
Steaming the ube is preferred over boiling as it prevents the ube from absorbing too much water, resulting in a better texture for the jam.
Stirring constantly while cooking is crucial to prevent the bottom from burning and to achieve a smooth, even consistency.
The jam will thicken more as it cools, so don't overcook it to the point of being too stiff.