Homemade Ube Halaya (Ube Jam)

Ube halaya is a Filipino purple yam jam made by cooking ube with milk and sugar until thick and creamy. It has a mild, slightly nutty flavor and can be eaten on its own or used as a filling or topping for other ube desserts.

This version starts with real purple yam, which is boiled until tender and blended with evaporated milk, sweetened condensed milk, and coconut cream. A little ube extract deepens the purple color and brings out more of the ube flavor.

The most important part is cooking the mixture slowly and stirring often once everything is combined. As it cooks, it thickens into a smooth, creamy jam that will firm up even more as it cools.

What Is Ube Halaya?

Ube halaya, also called ube jam, is a Filipino dessert made with ube, or purple yam. The cooked yam is mashed or blended and then cooked with milk and sugar until it develops a thick, creamy consistency.

It can be eaten on its own, spread on bread, or used in Filipino desserts such as halo-halo. It’s also a useful ingredient to keep on hand for baking since you can use it in cakes, cookies, pastries, and other ube desserts.

Ingredients You’ll Need

You’ll find the full measurements in the recipe card below, but here are a few things to know before you start.

Ube: Ube is a purple yam commonly used in Filipino desserts. For this recipe, peel the yam and cut it into smaller pieces so it cooks evenly.

Evaporated milk: This helps loosen the mashed ube and gives the jam a creamy consistency.

Sweetened condensed milk: Adds both sweetness and richness.

Coconut cream: Coconut cream gives the jam a richer texture and a light coconut flavor that pairs well with ube.

Sugar: I use ¼ cup, but you can adjust the sweetness to taste. Keep in mind that the condensed milk is already sweet.

Ube extract: A small amount boosts the ube flavor and gives the finished jam a deeper purple color.

Vanilla extract: Adds a little extra flavor without overpowering the ube.

Butter: Stirring butter in at the end gives the finished jam a smooth, glossy texture.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

How to Make Ube Halaya

Start by peeling the ube and cutting it into small, evenly sized cubes. Place the pieces in a pot, cover with water, and boil for about 20–25 minutes, or until they’re completely tender when pierced with a fork.

Drain the ube well, then mash it until most of the larger pieces are gone.

Return the mashed ube to the pot and add the evaporated milk, condensed milk, coconut cream, sugar, ube extract, and vanilla.

Use an immersion blender to blend everything until smooth. This is the easiest way to get a creamy consistency without transferring the hot mixture to another appliance.

Cook over medium-low heat for about 15–20 minutes, stirring frequently and scraping along the bottom and sides of the pot so the mixture doesn’t stick or burn.

You’ll notice the ube mixture gradually getting thicker as it cooks. Once it reaches a thick, spreadable consistency, stir in the butter until completely melted and incorporated.

Let the jam cool before transferring it to a container. It will continue to thicken as it cools.

How to Use Ube Halaya

You can eat ube halaya on its own or spread it on toast or pandesal. It’s also commonly used as a topping or ingredient in other Filipino desserts.

If you have some left after making a batch, Ube Crinkle Cookies are an easy way to use it. The jam adds real ube flavor and helps keep the centers of the cookies soft and chewy.

You can also use it as a filling for cakes and pastries or add it to halo-halo.

If you’re looking for another easy Asian dessert to make next, Mango Sticky Rice is another simple stovetop option with a creamy coconut flavor.

How to Store Ube Halaya

Let the jam cool before transferring it to a clean airtight container. Store it in the refrigerator for up to 1 week.

It will become thicker and firmer after chilling. You can eat it cold, let it sit at room temperature for a little while to soften, or warm a small portion briefly in the microwave.

If you make this Homemade Ube Halaya, I’d love to hear how it turned out! Leave a comment and rating below.

RECIPE