Ube Halaya Jam is a vibrant, velvety treat that brings a touch of sweetness and a burst of color to any dish. With its rich, earthy flavor and smooth, creamy texture, this Filipino delicacy is perfect for spreading, baking, or simply enjoying by the spoonful. In just 20 minutes of prep and 45 minutes of cooking, you can create a versatile jam that elevates desserts, breakfasts, and snacks alike. The natural sweetness of steamed ube, combined with a hint of coconut milk, makes every bite a delightful experience.
This recipe is a celebration of simplicity and indulgence, offering a luscious jam that’s as beautiful as it is delicious. The steaming process, taking about 35 minutes, ensures the ube is tender and easy to blend into a silky consistency. Whether you’re drizzling it over pancakes, swirling it into ice cream, or using it as a filling for pastries, Ube Halaya Jam adds a unique, tropical flair to your creations. Its vibrant purple hue and irresistible aroma make it a standout addition to your kitchen repertoire.
Ingredients for Ube Halaya Jam
- 1.5 lbs (675g) ube (fresh or frozen, skins left on for cooking)
- 1 cup (8fl oz/240ml) evaporated milk
- 1 cup (8fl oz/240ml) full-fat coconut milk
- 1 can (1 cup/14 oz/397g) condensed milk
- 1 cup (8 oz/225g) sugar
- ½ cup (4 oz/115g) butter
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Step-by-Step Instructions
- Prepare the ube: Wash the ube but leave the skins on. Steam or boil them whole until tender in the middle, roughly 30-40 minutes depending on size. Let them cool, then peel and roughly chop into cubes. (Tip: Cooked ube can be stored in the freezer for months.)
- Blend the mixture: In a heavy-bottomed pot, combine the cooked ube, evaporated milk, coconut milk, condensed milk, and sugar. Use an immersion blender (or food processor/hand masher) to blend until smooth and silky.
- Simmer the jam: Place the pot on the stove over medium/low heat. Cover with a lid and simmer for 40-45 minutes, stirring frequently to prevent sticking or burning. (Caution: The mixture may spit when uncovered.)
- Add flavorings: Once the jam has thickened, whisk in the butter, lemon juice, vanilla extract, and salt. Remember, the jam will thicken further as it cools.
- Jar the jam: Carefully spoon the hot jam into jars and seal with lids. Let it cool to room temperature.
- Store: The jam lasts in the fridge for about 5 days. For longer storage, divide into smaller portions and freeze for up to 4 months.
Creative Ways to Use Ube Halaya Jam
Ube Halaya Jam is incredibly versatile! Spread it on toast, swirl it into yogurt, or use it as a filling for pastries like ube ensaymada or ube pandesal. It’s also perfect for layering in desserts like cakes, parfaits, or even as a topping for ice cream. For a fun twist, try mixing it into pancake or waffle batter for a vibrant purple breakfast treat!
Storage Tips for Freshness and Convenience
Once cooled, store your Ube Halaya Jam in airtight jars in the fridge for up to 5 days. For longer storage, divide it into smaller portions and freeze for up to 4 months. Thaw overnight in the fridge before using. Pro tip: Label your containers with the date to keep track of freshness!
Time-Saving Hacks for Busy Cooks
Save time by steaming or boiling the ube in advance and freezing it until you’re ready to make the jam. You can also use frozen grated ube as a shortcut—just thaw and proceed with the recipe. If you’re short on time, skip the immersion blender and use a food processor for quicker blending.
Essential Equipment for Perfect Ube Halaya
A heavy-bottomed pot is key to prevent burning while simmering the jam. An immersion blender or food processor ensures a smooth, silky texture. Don’t forget a sturdy whisk for incorporating the butter and vanilla at the end. For storage, use glass jars with tight-fitting lids to keep your jam fresh.
Common Questions Answered
Can I use ube powder instead of fresh ube? Yes, but adjust the liquid ingredients slightly to achieve the right consistency. Why does the jam spit while cooking? The high sugar content causes bubbling—keep the lid slightly ajar and stir frequently. How do I know when it’s done? The jam will thicken and pull away from the sides of the pot as it cooks.
How to Make Ube Halaya Jam For All Your Ube Recipes
Ingredients
- 1.5 lbs ube (fresh or frozen)
- 1 cup evaporated milk
- 1 cup full fat coconut milk
- 1 can condensed milk
- 1 cup sugar
- ½ cup butter
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- Wash the ube but leave the skins on. Steam or boil them whole until tender in the middle, roughly 30-40 minutes depending on size. Once cooked through, let them cool down before peeling off the skin. Roughly chop into cubes and set aside. Note: Once cooked, ube can be stored in the freezer in an airtight container for months. You can get the ube ready in advance of making your jam.
- In a heavy bottom, large pot, add the cooked ube, evaporated milk, coconut milk, condensed milk and sugar.
- With an immersion blender, blend the mixture to make the ube as smooth and silky as possible. (You can also do this in a liquidizer, food processor or using a hand masher)
- Once smooth, move the pot to the stove and place on a lid. Heat over medium/low until it comes to a simmer. Simmer for roughly 40-45 minutes. Stir the mixture continually while cooking, to prevent the jam from sticking to the bottom of the pot and burning. The jam mix will spit so just be careful when you remove the lid.
- When the jam has thickened, whisk in the butter, lemon juice, vanilla, and salt. Remember that the ube halaya will thicken greatly as it cools down so factor that in.
- Carefully spoon the mixture into 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, but I like to divide up into smaller amounts and freeze for up to 4 months.
