Ube Halaya (Ube Jam)
I'm sharing with all of you my classic Ube Halaya recipe inspired by my mom's version that's rich, creamy, and perfectly sweet. Great for all your dessert needs, such as in pastries and baked goods -this version is so much better than store-bought!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp unsalted butter
- 1 cup evaporated milk
- 1 cup coconut milk
- ~455 g grated ube (fresh or frozen ube can work -see notes)1
- 1.5 cup condensed milk (more or less, depending on your preference)
- 1 tsp ube extract
- 1/4 tsp salt
Instructions
- 1
Melt the butter over medium heat until browned and foamy (take care not to burn the butter or the halaya will become bitter).
- 2
Add in the evaporated milk, coconut milk, and grated ube. Stir to combine.Optional, but highly recommended: blend this mixture until smooth to break down any large clumps of ube. This will ensure a smoother jam with a less grainy texture.
- 3
Add in the condensed milk, ube extract, and salt. Stir to combine.
- 4
Continue stirring for 40-45 minutes over medium heat, being sure to scrape the sides and bottom of the pan. You'll know it's done when the halaya no longer sticks to the pan when mixed2.
- 5
Taste the halaya. Add more condensed milk, if needed, to reach your desired sweetness.
- 6
Remove from the heat and let cool completely in a separate container3.