ube jam

Ube halaya is a filipino snack or dessert made from purple yams. For this recipe, we are using powdered purple yam which is the easiest and fastest way to make ube halaya. Real purple yam can be used to make it as well! While this is the easiest way, making ube halaya needs a bit of patience and religious stirring to prevent from burning at the bottom. Ube halaya can be enjoyed warm or cold, eaten plain or use as a jam. ﻿

Ube Halaya

(4.06 oz) powdered purple yam (ube)

(14 oz) condensed milk

(12 fl oz) evaporated milk

tbsp McCormick ube flavor extract

tbsp sugar (we used brown sugar)

butter

water

In a heated pot (medium to high heat),...

In a heated pot (medium to high heat), combine powdered purple yam packets with water and stir.

Then add in condensed milk and evaporated milk...

Then add in condensed milk and evaporated milk - continue stirring to prevent from burning at the bottom.

Add the ube flavor extract and keep stirring...

Add the ube flavor extract and keep stirring until the consistency thickens.

After 30 minutes of stirring, add in the...

After 30 minutes of stirring, add in the butter.

Within an hour, you should have a thick...

Within an hour, you should have a thick consistency (shown in video). You can stop there or if you want it thicker, keep mixing until thick enough to mold into shape.

Place in a pan/container (lightly coated with butter)...

Place in a pan/container (lightly coated with butter) and enjoy your delicious ube halaya while it is warm or place it the fridge for a few hours and serve when it is cold! It can be eaten plain, as a jam, or mix in halo-halo!

https://www.youtube.com/watch?v=sVV48Tp4knE

Ube halaya is a filipino snack or dessert made from purple yams. For this recipe, we are using powdered purple yam which is the easiest and fastest way to make ube halaya. Real purple yam can be used to make it as well! While this is the easiest way, making ube halaya needs a bit of patience and religious stirring to prevent from burning at the bottom. Ube halaya can be enjoyed warm or cold, eaten plain or use as a jam. 

Ube Halaya recipe on the blog:
https://wanderlustyle.com/ube-halaya

UBE HALAYA INGREDIENTS:
• 2 package (4.06 oz) powdered purple yam (ube) https://amzn.to/2X0SDMa
• 2 cans (14 oz) condensed milk https://amzn.to/2zCD31u
• 2 cans (12 fl oz) evaporated milk https://amzn.to/2LpPRuC
• 2 tbsp McCormick ube flavor extract https://amzn.to/360siSx
• 3 tbsp sugar (we used brown sugar) https://amzn.to/2T49FYG
• 3 tbsp butter and 1 tsp for coating container 
•  6 cups water 

HOW TO MAKE UBE HALAYA:
• In a heated pot (medium to high heat), combine powdered purple yam packets with water and stir.
• Then add in condensed milk and evaporated milk - continue stirring to prevent from burning at the bottom. 
• Add the ube flavor extract and keep stirring until the consistency thickens. 
• After 30 minutes of stirring, add in the butter. 
• Within an hour, you should have a thick consistency (shown in video). You can stop there or if you want it thicker, keep mixing until thick enough to mold into shape.
• Place in a pan/container (lightly coated with butter) and enjoy your delicious ube halaya while it is warm or place it the fridge for a few hours and serve when it is cold! It can be eaten plain, as a jam, or mix in halo-halo!

*Optional: ube halaya can be topped off with shredded cheese (eden cheese is the best), latik (fried coconut milk curd), or coconut flakes. 

Let us know if you try this recipe! Please tag us on Instagram posts or stories @wanderlustyleblog - we would love to share it!

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#ubehalaya #filipinodessert #ube

UBE HALAYA RECIPE (POWDERED PURPLE YAM ) | EASIEST WAY TO MAKE UBE

If you want to make a delicious authentic ube dessert, you&#039;ll want to use a traditional Ube Halaya Jam recipe to do it — and I&#039;ll show you how.

Authentic Ube Halaya Jam Recipe

(8floz/240 milliliters) evaporated milk

(8floz/240 milliliters) full fat coconut milk

(1 cup

397 grams) condensed milk

(8 ounces 225 grams) sugar

½ cup (4 ounces 115 grams) butter

lemon juice

vanilla extract

salt

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 mil 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.

Ube Jam, also known as Ube Halaya, is the gorgeously purple traditional base for most Ube desserts in the Philippines. It’s so simple to make, and I’m lucky to have had some authentic help along the way! Recipe: http://bit.ly/UbeJamHalaya

Ube is a wonderfully colored yam, a relative to our more familiar sweet potatoes, and is a popular ingredient in the Philippines. The texture is even similar to sweet potatoes, but while sweet potatoes have a nutty, vanilla taste, purple yams are even sweeter and a bit more mellow. 

You can use this ube halaya jam in baked enriched doughs, ube pastries, halo-halo (a great Filipino dessert made of crushed ice, evaporated milk, and other ingredients like coconut strips and sweetened beans), and even my 3 Ingredient Ube Ice Cream!

**WATCH my 3-Ingredient Ube Ice Cream Recipe! https://youtu.be/17vcBQG6H7E
 
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
 
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Recipe: http://bit.ly/UbeJamHalaya
 
#ube #jam #halaya

Make Traditional Ube Jam For All Your Favorite Ube Recipes (Homemade Ube Halaya)

Learn how to make this popular Filipino purple yam jam or known as ube halaya without any dairy and it&#039;s vegan. It is delicious but without overly sweet. Ube halaya is a dessert on its own or it can be used in other recipes.

Ube Halaya / Ube Jam (Vegan and Dairy-free) - Healthier version

500 gr cooked ube (1.1 lbs,

375 ml coconut milk (1 1/2 cups)

65 gr coconut oil (1/4 cup, or use cooking oil)

65 ml maple syrup (1/4 cup, more to your taste)

If using fresh ube, Okinawan purple sweet potatoes, or Stokes purple sweet potatoes, peel the skin and then cut into large chunks and steam for about 15 minutes or until easily mash with fork until smooth

If using frozen grated ube, thaw and pour off any excess liquid. Steam for about 10-15 minutes or until easily mashable. Pour off any excess liquid if any. Put in a food processor and process until smooth

Prepare the ube:

Place coconut milk, coconut oil or cooking oil, and maple syrup in a large heavy-bottom pot and stir just until the coconut oil is melted or the coconut milk is gently simmering, but not boiling

Add the cooked ube and continue to stir. The mixture won&#39;t be smooth. Use an immersion blender or simply pour this into a blender and blend until smooth and pour back into the pot and cook over medium-low heat until the mixture just comes to a gentle simmer again and then remove from the heat. If you want it thicker you can cook it longer. If you want to use it to make ube crinkle cookies, cook it a bit longer so it&#39;s thicker. Please note that it will thicken further as it cools down

Cooking:

Transfer to a glass jar and allow to cool completely before storing in the fridge. A layer or &quot;skin&quot; may form as it cools down. Not a big deal, simply stir it and it will be back to smooth and creamy again

Keep in the fridge for a maximum about a week. Please note that ube halaya may harden a bit after refrigeration because of the coconut oil, which turns solid when it&#039;s cold. Simply let it sit at room temperature for 30 minutes or so and then stir and it should soften. For longer storage, freeze them and use in 3 months for best result

Storing:

https://content.jwplatform.com/videos/MTm6HfBC.mp4

Learn how to make this popular Filipino purple yam jam or known as ube halaya without any dairy and it's vegan. It is delicious but without overly sweet. Ube halaya is a dessert on its own or it can be used in other recipes.

Top 3 ube jam recipes from across the web

The most viewed ube jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ube Halaya

Authentic Ube Halaya Jam Recipe

Ube Halaya / Ube Jam (Vegan and Dai...

Top 3 ube jam recipes from across the web

The most viewed ube jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ube Halaya

Authentic Ube Halaya Jam Recipe

Ube Halaya / Ube Jam (Vegan and Dai...

The most viewed ube jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine