Step 1

If you’re using fresh ube or purple sweet potatoes, steam them until tender. Then let them cool, and then peel. Once peeled, they can be grated with a box grater.

Step 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.

Step 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 as well (see recipe notes).

Step 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.

Step 5

Add the grated ube, and stir to combine.

Step 6

Heat over medium-high heat. Stir to dissolve the sugar.

Step 7

With a stick blender, blend the mixture to make the ube as smooth as possible.

Step 8

Once blended, continue to cook the ube-dairy mix until it comes to a boil. Stir frequently.

Step 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.

Step 10

The cook time can range from 40 - 60 minutes.

Step 11

When the jam starts to thicken, add the vanilla, lemon juice and butter. Keep whisking to combine all the ingredients. If you want to add ube extract to deepen the purple color, you can do so at this stage.

Step 12

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.

Step 13

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.