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Recipe for ube jam
Dolce Flav
Rated 5.0 stars by 1 users
Category
Natural Ube
Author:
Dolce Flav
Servings
10
Prep Time
15 minutes
Cook Time
40 minutes
To make creamy and flavorful ube jam with natural ube extract, start by cooking and mashing fresh or frozen ube. Combine the mashed ube with condensed milk, coconut milk, and butter in a nonstick or heavy-bottomed pan. Stir continuously over low to medium heat until thick and sticky. After about 15 minutes of cooking, mix in natural ube extract and salt for added depth and aroma. Continue stirring for 20–30 more minutes until the mixture pulls away from the pan. Let it cool slightly before transferring into jars or containers. This easy, no-coloring ube halaya recipe results in a naturally hued, rich jam that's perfect as a spread, dessert topping, or cake filling.
Ingredients
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2 cups cooked purple yam (ube), mashed
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1 (14 oz / 396g) can sweetened condensed milk
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1 cup full-fat coconut milk (or evaporated milk for a creamier version)
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¼ cup unsalted butter, plus more for greasing
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2 teaspoons natural ube extract (no added coloring)
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¼ teaspoon fine sea salt
Directions
Prepare Ube
If using fresh ube: Boil with skin on until tender (about 30 minutes), peel, then mash or grate until smooth.
If using frozen grated ube: Thaw completely and squeeze out excess water. You’ll need 2 cups.
Cook the Jam Base
In a large nonstick or heavy-bottomed saucepan, add 2 cups mashed/grated ube, 1 can sweetened condensed milk, 1 cup coconut milk (or evaporated milk), ¼ cup unsalted butter (cut into cubes)
Stir and Simmer
Cook over medium-low heat, stirring constantly to avoid sticking or burning.
After about 15 minutes, the mixture will begin to thicken.
Add Flavoring
Stir in 2 tsp natural ube extract, ¼ tsp salt
Cook Until Thick
Continue stirring until the mixture becomes very thick, glossy, and pulls away from the sides of the pan (about 25–30 more minutes).
The texture should be dense but spreadable, like thick jam.
Cool and Store
Transfer hot ube jam into greased or buttered containers.
Let it cool completely before sealing.
Store in the refrigerator for up to 7 days or freeze for longer shelf life.
Recipe Note
FAQ – Ube Jam with Natural Ube Extract
1. What is natural ube extract, and where can I find it?
Natural ube extract is made from real purple yam and contains no synthetic dyes. You can find it in Filipino groceries or online specialty shops.
2. Why isn’t my ube jam bright purple like store-bought?
Because this recipe uses no artificial coloring, the color is naturally muted—often a lavender, beige-purple, or light brown, depending on the ube variety.
3. Can I use frozen grated ube?
Yes! It’s a great substitute for fresh ube. Just make sure to thaw and drain it before cooking.
4. Can I skip the coconut milk?
Yes, substitute it with evaporated milk or whole milk for a creamier, less coconut-forward taste.
5. What if my ube jam is too runny?
Keep cooking! Ube jam thickens significantly the longer it cooks. Stir constantly until it holds its shape.
6. Can I make this vegan?
Yes—use coconut condensed milk or sweetened plant-based milk, and vegan butter.
7. Can I use this ube jam for baking?
Absolutely. It’s perfect as a cake filling, cupcake center, or swirl into cheesecakes and bread.
8. Is it safe to can this for long-term storage?
No. This is a low-acid food and not safe for shelf-stable canning unless processed with tested, approved pressure-canning methods.
9. Can I reduce the sugar?
You can try using less condensed milk, but the texture may be drier. Add a few tablespoons of coconut cream or sugar to balance if needed.
10. How can I get a smoother texture?
Blend the ube and milks before cooking for a silkier jam. You can also press the cooked jam through a sieve or use an immersion blender.