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Ube halaya is a creamy Filipino purple yam jam made by cooking fresh ube with evaporated milk, condensed milk, and butter until it reaches a thick, spreadable consistency. Its standout trait is the deep purple color and rich, naturally sweet flavor achieved with just a few simple ingredients.
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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).
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).
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).
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.
Once your jam thickens (around the 20-minute mark), add butter and stir some more until the butter melts and is incorporated.
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.
Transfer to a heat-proof container, allow to cool, enjoy!
Written automatically by CookOS, not by the creator.
Store cooled ube halaya in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months; reheat gently in a skillet or microwave.
non-stick skillet or wok · potato masher or fork · heat-proof container
Written automatically by CookOS, not by the creator.
This recipe calls for fresh ube or purple yam. While frozen or canned versions may work, they have different moisture and texture profiles; fresh ube is recommended for authentic results and proper consistency.
Ube halaya is done when the jam holds its shape and stays mostly in place when you drag a spoon down the middle of the pan, typically around 30 minutes of constant stirring on medium heat.
Constant stirring on medium heat prevents the bottom from burning and ensures even cooking and thickening. High heat risks scorching the delicate ube mixture and creating lumps.
Store cooled ube halaya in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage. Reheat gently in a skillet or microwave, stirring occasionally.
Yes, scale all ingredients proportionally. The cooking time may vary slightly depending on batch size, so watch for the spoon-drag doneness cue rather than relying on time alone.
