Recipe for ube jam

Recipe for ube jam

Dolce Flav

Servings

10

Prep Time

15 minutes

Cook Time

40 minutes

Category

Natural Ube

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

  • 2 cups cooked purple yam (ube), mashed
  • 1 (14 oz / 396g) can sweetened condensed milk
  • 1 cup full-fat coconut milk (or evaporated milk for a creamier version)
  • ¼ cup unsalted butter, plus more for greasing
  • 2 teaspoons natural ube extract (no added coloring)
  • ¼ teaspoon fine sea salt

Directions

    Prepare Ube

    1. If using fresh ube: Boil with skin on until tender (about 30 minutes), peel, then mash or grate until smooth.

    2. If using frozen grated ube: Thaw completely and squeeze out excess water. You’ll need 2 cups.

    Cook the Jam Base

    1. 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

    1. Cook over medium-low heat, stirring constantly to avoid sticking or burning.

    2. After about 15 minutes, the mixture will begin to thicken.

    Add Flavoring

    1. Stir in 2 tsp natural ube extract, ¼ tsp salt

    Cook Until Thick

    1. Continue stirring until the mixture becomes very thick, glossy, and pulls away from the sides of the pan (about 25–30 more minutes).

    2. The texture should be dense but spreadable, like thick jam.

    Cool and Store

    1. Transfer hot ube jam into greased or buttered containers.

    2. Let it cool completely before sealing.

    3. Store in the refrigerator for up to 7 days or freeze for longer shelf life.