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5.0 from 30 votes

Ube Halaya (Purple yam jam recipe)

Ube halaya is a sweet, delicious Filipino dessert, and it's not hard to see why it's so popular! Make it from scratch for a better tasting purple yam jam!EASY - This recipe is very easy to make. Ube might be harder to find depending on where you live. But substitutions have been provided in the post and recipe.

Prep Time
15 mins
Cook Time
1 hr
Additional Time
8 hrs
Total Time
1 hr 15 mins
Servings: 20 servings
Calories: 200 kcal
Course: Dessert , Breakfast , Condiments , Snacks
Cuisine: Asian , Filipino

Ingredients

  • 675 g cooked ube 1.5 lbs, or an equal amount of cooked purple Okinawan sweet potato
  • 240 mL evaporated milk 1 cup
  • 240 mL full fat coconut milk 1 cup
  • 240 mL condensed milk 1 cup, see recipe notes for substitutions
  • 200 g white or brown sugar 1 cup
  • ¼ tsp sea salt
  • 10 mL vanilla extract 2 tsp
  • 15 mL lemon juice 1 tbsp
  • 115 g unsalted butter ½ cup / 1 stick, if you’re using salted butter, skip the additional salt in the ingredients list
  • 1 - 2 tsp ube extract optional (I don't use ube extract in this recipe)

Instructions

    Cup of Yum
  1. If you’re using fresh ube or purple sweet potatoes, steam them until tender. Then let them cool, and then peel. Once peeled, grate them with a box grater.
  2. Once grated, this can be stored in the freezer in an airtight container for months. I prefer to vacuum pack the cooked ube. This can be done in advance, or you can buy pre-cooked, and grated ube as well.
  3. If you’re using store-bought frozen ube, it’s best to let it thaw out before using, but it can be used from frozen in a pinch as well (see recipe notes).
  4. Use a heavy bottom, large pot (I use a 5 qt pot). Add the evaporated milk, coconut milk, condensed milk, sugar, and salt into the pot.
  5. Add the grated ube, and stir to combine.
  6. Heat over medium-high heat. Stir to dissolve the sugar.
  7. With a stick blender, blend the mixture to make the ube as smooth as possible.
  8. Once blended, continue to cook the ube-dairy mix until it comes to a boil. Stir frequently.
  9. When the mixture comes to a boil, reduce the heat to medium or medium-low. Stir the mixture constantly while cooking, to prevent the jam from sticking to the bottom of the pot and burning. This also helps prevent the jam from sputtering and splattering everywhere.
  10. The cook time can range from 40 - 60 minutes.
  11. When the jam starts to thicken, add the vanilla, lemon juice and butter. Keep whisking to combine all the ingredients.
  12. If you want to add ube extract to deepen the purple color, you can do so at this stage. This is recommended if you used prefrozen ube, but isn't necessary if you used fresh ube or purple sweet potatoes.
  13. Remember that the ube halaya will thicken greatly as it cools down. So, only cook until you get a consistency that is a little runnier than you want it to be eventually.
  14. Carefully spoon the mixture into glass jars while hot. Then close with the lids. Allow the jam to cool down to room temperature. The ube jam will last in the fridge for about 5 days, and about 3 months in the freezer.

Notes

  • Note 1 - If you don't have condensed milk at home, increase the sugar content to 1 ½ cups (300 g), and increase the evaporated milk to 1 ½ cups as well.
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  • Note 2 - If you’re cooking the ube from frozen, add it right at the start with all of the ingredients, but heat at a lower heat. The gradual heating of the ingredients will help thaw out the frozen ube. Make sure to stir and break the frozen ube as it thaws in the mixture. The cook time can also change if you’re starting from frozen.
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  • Note 3 - If you don’t have a stick blender, then place the fresh or thawed and grated ube in a blender with the evaporated milk and coconut milk, and blend until you get a smooth mix. Then add this to the pot with the condensed milk and sugar and proceed with the recipe.

Nutrition Information

Serving 0.25cups Calories 200kcal (10%) Carbohydrates 28g (9%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 6g (30%) Cholesterol 21mg (7%) Sodium 85mg (4%) Potassium 246mg (7%) Fiber 1g (4%) Sugar 22g (44%) Vitamin A 4999IU (100%) Vitamin C 2mg (2%) Calcium 97mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 20servings

Amount Per Serving

Calories 200

% Daily Value*

Serving 0.25cups
Calories 200kcal 10%
Carbohydrates 28g 9%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 6g 30%
Cholesterol 21mg 7%
Sodium 85mg 4%
Potassium 246mg 5%
Fiber 1g 4%
Sugar 22g 44%
Vitamin A 4999IU 100%
Vitamin C 2mg 2%
Calcium 97mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.