Ube Halaya (Ube Jam)

This is mom’s Ube Halaya recipe that’s rich, creamy, and with just the right amount of sweetness. This is perfect for all your dessert needs, in pastries, spread over toast, or just eaten off the spoon!

If you’re curious to learn more about Ube (the Filipino Purple Yam), check out my guide here.

Ingredients

Ube: Also known as Filipino purple yams, you can use fresh or frozen ube for this recipe. Both can be found in most Filipino groceries, or in some Asian markets (specifically those specializing in Southeast Asian products).

• If using fresh: You’ll need to cook it first until fork-tender (either via boiling, steaming, or baking for 45-60 mins at 400F), then grate it finely before turning it into halaya.
• If using frozen: These already come pre-grated and can be found in the frozen section in most Filipino or Asian groceries. Let them thaw adequately in the fridge or submerged in cold water prior to using in the recipe. Unlike fresh ube, frozen ube typically already comes pre-cooked, so they’re readily usable for this recipe!

Ube extract: This is not only helps to intensify the ube flavor, but it also deepens its vibrant purple color.

Evaporated milk, condensed milk, coconut milk: A combination of milks will give the halaya a richer taste. Evaporated milk may be replaced with whole milk. White or brown sugar can also be used to replace the condensed milk, though the recipe may not be as rich or milky in flavor.

Butter: Be sure to use the unsalted butter so you have better control on the overal flavor of the dessert.

Instructions

Combine together the butter, evaporated milk, coconut milk, ube, condensed milk, ube extract, and salt. Mix well, then optionally blend using a handheld or stand blender to achieve a smoother consistency. Return back to the pot.

Cook over medium heat, stirring frequently, until thickened. Transfer to a separate container and let cool prior to using.

Cooking Tips

Use a blender for the smoothest texture: While not exactly essential, you can use a blender to ensure your ube mixture is the smoothest it can be. This might be helpful if you’re finding that your ube has a lot of fibrous strands that aren’t quite broken/mashed up.

Adjust the sugar to taste: How sweet the halaya should be depends on your preference. Feel free to adjust the amount of condensed milk in the recipe to ensure it’s to the sweetness that you like.

Adjust the cooking time accordingly: While traditional ube halaya is typically thicker than the standard spreadable jams, you can easily control its consistency by adjusting the cooking times. The longer you cook the halaya, the more moisture you’re evaporating out of the mixture, resulting with a thicker outcome. I like to go for about 25 to 30 minutes, which is enough for a jam that’s spreadable, and not overly runny or solid.

FAQs (Frequently Asked Questions)

How long does this last?

Ube halaya is best enjoyed within 5 days, but it should last for up to one week refrigerated in an airtight container.

How do I use Ube Halaya?

Think of this as a jam or a concentrated ube that you can use for a multitude of other recipes (e.g., Ube Champorado, Ube Pie, or Halo Halo). You can also use it in general for spreading over breads and pastries (e.g., croissants, pancakes), or as a base for icing and frosting baked goods.

How do I serve this?

If you don’t plan on using the halaya for any other dish, you can serve the halaya on its own by traditionally sprinkling on top some latik (toasted coconut curds) or grated processed cheese (e.g., Eden or quick melt cheese). You may also try garnishing it with toasted coconut shreds for a crunchy, textural option.

Looking for more tasty dessert ideas? Here’s a couple that you might enjoy:

• Mango Sago
• Leche Flan
• Taho (Filipino Tofu Dessert)
• Turon (Filipino Banana Springrolls)