Ube Jam (Halaya) Recipe

• servings: 48 servings
• active time: 15 minutes
• total time: 1 hour 30 minutes

Ingredients

1 12-oz can evaporated milk

½ cup packed brown sugar

2 ⅕ lbs fresh ube or purple yam (see notes)

1 10-oz can condensed milk

½ tsp salt

¼ cup unsalted butter (softened and cubed)

Directions

Boil

Cut ube or fresh yams into pieces so it fits your pot. Fill your pot with water to fully cover all pieces then bring to a boil. Cook until a fork goes through the ube with little resistance (about 30 minutes).

Mash

Fish yams out and allow to cool (about 10 minutes). While still warm, peel then mash yams with a fork or a potato masher (see notes).

Combine

In a large non-stick skillet or wok on medium heat, combine and stir 1 can evaporated milk and 1/2 cup brown sugar until the sugar is dissolved. Then add mashed yams, 1 can condensed milk and 1/2 tsp salt (see notes).

Stir

Begin stirring until the halaya thickens considerably. Stir constantly otherwise your halaya will burn. Don’t be tempted to switch to high heat either. Medium heat is the hottest you should go. Slow and steady does it.

Butter

Once your jam thickens (around the 20-minute mark), add butter and stir some more until the butter melts and is incorporated.

Test

You know your ube is done when your jam pretty much stays in place when you drag your spoon down the middle of your pan (around 30 minutes). See notes.

Enjoy

Transfer to a heat-proof container, allow to cool, enjoy!

Nutrition

• Calories: 42 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Cholesterol: 3 mg
• Sodium: 27 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 1 g