Ube (Purple Yam) Jam (Small Batch)

Ube (Purple Yam) Jam (Small Batch)

My mom loves to cook as much as I do. In fact, I got my passion for food from her, and a little bit from my dad too. I cannot remember anything that she made that I did not like. She have her way of making simple dish taste amazing, which is sometimes mind-boggling to me.

Ube Jam (Small Batch)

Although she cooked a lot of delicious food for us, there are some that are and will always be our favorite. Something that I will never out grow, something that I will from time to time miss and crave for. The one of the many dessert that me and my brother and sister love so much is this Purple Yam Jam, or Ube/Halaya as we call it. This dessert is very famous in the Philippines. As the name suggest, the main ingredient is a Purple Yam, and it really lives up to its name because the end product is a smooth, creamy and vibrant colored purple yam jam.

Ube Halaya (Small Batch)

I grew up watching my mom made this for occasions like birthday, Christmas or New Year. This is a labor of love because it takes time to make it, not because it is complicated, but because of the slow monitored process of making it. This is the primary reason why it took me so long to convince myself to make it, but I did it and its worth it!

Purple Yam Jam Recipe (Small Batch)

I had this in my to do list, but I never got the chance to do it. I always get intimidated with how long it takes to make it and so I always ended up putting the idea aside. Several times, I was tempted to buy a ready to eat preserved purple yam jam just to get the cravings out of my mind. The idea of making it from scratch kept on hunting me back. I always like challenge, and the thought of getting a bottled ready to eat purple yam doesn’t seem challenging at all to me. Knowing myself, I wouldn’t get satisfied anyway, so why bother?

Purple Yam Jam (Ube Jam) Recipe

If I am posting it in my blog, I want it to make from scratch. I got so spoiled when I was home that whenever I want something to eat, I could just ask my mom to make it for me. I miss those times, there’s nothing like my mom’s home cooking, I can never be as good as her, but I can always try.

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Since I am far away from home, I decided to give it a try. I took the challenge and made it, it turned out pretty well and it is not as difficult as I thought it would be. The texture is smooth and creamy, it taste just right and not too sweet. The texture is perfect for use as a spread or even for just eating it on its own, which is how I normally enjoyed it back then and now. This recipe is going to be very handy for my succeeding posts, so if you are interested how to make the most of this purple yam jam, keep this recipe and we will be using it more in my upcoming posts. Let’s get started!

Ingredients:

  • 2 1/3 cup cooked and mashed purple yam (approximately 3 medium size purple yam)
  • 1 Can Condensed milk
  • 1/2 Cup Evaporated Milk or Full Fat Milk

Instructions using Food Processor:

  1. Wash the purple yam and boil for 25 – 30 minutes or until cooked and soften.
  2. Let cool then remove the skin.
  3. Slice the cooked purple yam into small cubes.
  4. Put the cubed purple yam into the food processor and process until texture turns smooth.
  5. Add condensed milk, evaporated milk and continue processing for 1-2 minutes.
  6. Transfer in a large pan and cook in medium heat for 25 – 30 minutes. Stir continuously and DO NOT leave unattended as it could get burn easily.  This is the most crucial part of the cooking process. The consistency should be thick once done. Scoop out a spoonful and turn the spoon upside down. The purple yam should stick and not fall off from the spoon.
  7. Transfer in a glass container and let cool.
  8. Store in the fridge.

Note: To short cut the process, you can dump all ingredients in the food processor. I did it step by step to monitor the texture and to adjust the sweetness. Since I got it now, next time I will just dump everything and process it.

Instructions using  Cheese Grater:

  1. Wash the purple yam and boil for 25 – 30 minutes or until cooked and soften.
  2. Let cool then remove the skin.
  3. In a large cooking pan, grate the purple yam using a fine cheese grater.
  4. Add condensed milk , evaporated milk. Mix until fully combined.
  5. Cook in medium heat for 25 – 30 minutes. Stir continuously and DO NOT leave unattended as as it could get burn easily. This is the most crucial part of the cooking process. The consistency should be thick once done. Scoop out a spoonful and turn the spoon upside down. The purple yam should stick and not fall off from the spoon.
  6. Transfer in a glass container and let cool.
  7. Store in the fridge.

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Try it and let me know how it goes. Feel free to share this recipe and let’s get the community cooking!

Quote of the Day

“Desserts are the fairy tales of the kitchen – a happily-ever-after to supper” – Terri Guilemets

Categories: Filipino Dessert, Jam

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