Homemade Ube Halaya (Ube Jam)
If you’ve never had ube halaya before, you’re in for a treat. This rich, creamy Filipino dessert is made from real purple yam, coconut milk, and condensed milk. It’s sweet, slightly nutty, and the color alone is enough to make you smile.
Ube halaya (also known as ube jam) is a staple in Filipino kitchens. We eat it with toast, stuff it into pastries, or honestly—just grab a spoon and go for it. The best part? It’s super easy to make at home, and way better than anything store-bought.
What Is Ube Halaya?
Ube halaya (also known as ube jam) is a traditional Filipino dessert made from boiled and mashed purple yam. It’s thick, rich, and sweet, often served on its own or used as a filling for cakes, pastries, halo-halo, and more. The vibrant purple color comes naturally from the ube itself, but a little ube extract gives it that classic deep purple hue and amps up the flavor.
Why You’ll Love This Ube Jam
- Creamy and flavorful – Coconut cream and condensed milk make it extra rich.
- Perfect for snacking or baking – Eat it by the spoonful or use it in desserts.
- Customizable – Adjust sweetness or texture to your taste.
- Great for gifting – Homemade ube halaya in a jar? Yes please.
- Freezer-friendly – Make a batch and save some for later!
Ingredients You’ll Need
- Ube (purple yam) – You can use fresh or frozen. If fresh, peel and cube it before boiling.
- Evaporated milk – Adds creaminess without being too heavy.
- Condensed milk – For that sweet, sticky richness.
- Coconut cream – Brings that subtle tropical flavor that pairs so well with ube.
- Sugar – Start with a little and adjust to your sweetness preference.
- Ube extract – For color and a boost of ube flavor.
- Vanilla extract – Just a touch for depth.
- Butter – Adds shine and smoothness at the end.
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
How to Make Ube Halaya
- Prep the ube: Peel and cut the ube into small cubes. Rinse well.
- Boil until tender: Place ube cubes in a pot, cover with water, and boil until fork-tender (about 20–25 minutes). Drain and mash well.
- Blend the base: Add the mashed ube back into the pot along with evaporated milk, condensed milk, coconut cream, sugar, ube extract, and vanilla. Use an immersion blender to get it nice and smooth.
- Cook it down: Stir the mixture over medium-low heat, making sure to keep scraping the bottom so it doesn’t burn. It’ll start to thicken after about 15–20 minutes.
- Finish with butter: Stir in 1 tablespoon of butter once the jam has thickened to your liking. Keep stirring until glossy and smooth.
- Cool and store: Let it cool before transferring to clean jars or containers. It’ll thicken more as it cools.
Tips for the Best Ube Jam
✔️ No immersion blender? A food processor or regular blender works too—just do it in batches.
✔️ Watch the heat: Stir constantly and use low heat to avoid burning the bottom.
✔️ Adjust sweetness: You can add more sugar if needed, especially if your ube is on the mild side.
✔️ Texture check: Some people like it silky smooth, others like a bit of chunk—totally up to you!
How to Store Ube Halaya
- Fridge: Store in an airtight container in the fridge for up to 1 week.
- Freezer: Freeze for up to 2 months. Thaw in the fridge overnight before using.
- Serving: Delicious chilled or at room temp. You can microwave it for 10–15 seconds if you want it warm.
How to Use Ube Halaya
There are so many delicious ways to enjoy ube halaya. Spread it on toast or pan de sal for a quick sweet snack, swirl it into yogurt or oatmeal, or use it as a filling for donuts, mochi, cakes, or cupcakes. It also makes the perfect topping for halo-halo or shaved ice. You can even bake it into soft, chewy ube crinkle cookies. And let’s be real—sometimes the best way to enjoy it is straight from the jar with a spoon (absolutely no shame in that).
The Best Homemade Ube Jam!
There’s something so comforting about making ube halaya from scratch. The smell of purple yam, the silky texture, and that rich coconut-milk sweetness—it all comes together in one pot. It’s one of those recipes that feels like home and tradition wrapped into one, and once you make it yourself, you might never go back to the store-bought version.
If you give this a try, let me know what you pair it with—or if you just ended up eating it straight from the jar like I usually do.
RECIPE
Ube Halaya (Ube Jam)
Equipment
- immersion blender (or blender)
Ingredients
- 1 pound ube (purple yam), peeled and cut into cubes
- 1 can (12oz) evaporated milk
- 1 can (14 oz) condensed milk
- 1 cup coconut cream
- ¼ cup sugar (adjust to taste)
- 1 teaspoon ube extract
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Instructions
- Boil the ube: Add cubed ube to a pot, cover with water, and bring to a boil. Cook for 20–25 minutes or until fork-tender. Drain and let cool slightly.
- Mash or blend: Mash the cooked ube with a fork or potato masher until mostly smooth. For a silkier texture, use an immersion blender later in the pot.
- Add ingredients to pot: Return mashed ube to the pot. Add evaporated milk, condensed milk, coconut cream, sugar, ube extract, and vanilla extract.
- Blend smooth: Use an immersion blender right in the pot to blend everything into a smooth, creamy mixture.
- Cook and stir: Cook over medium-low heat, stirring constantly to prevent sticking or burning. Simmer for about 15–20 minutes, or until thickened to your liking.
- Add butter: Stir in butter at the end and mix until glossy and fully incorporated.
- Cool and store: Let cool slightly before transferring to clean jars or containers. Ube halaya will thicken more as it cools. Store in the fridge for up to 1 week or freeze for up to 2 months.
