Ube Halaya (Ube Jam)
Servings: 10 servings
Calories: 165kcal
This creamy homemade ube halaya is made from real purple yam, sweetened condensed milk, coconut cream, and ube extract. It’s rich, smooth, and perfect for spreading, snacking, or using in your favorite Filipino desserts. Way better than store-bought and surprisingly easy to make at home!
Print Recipe
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.
Nutrition
Calories: 165kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 6mg | Potassium: 450mg | Fiber: 2g | Sugar: 5g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 1mg
