A unique vibrant jam made from purple yam, a kind of jam that always attracts attention and made people curios. It is unlike other fruit jam, it has a thick starchy smooth texture as compared to jelly like texture of fruit jam. This jam can served as a dessert, can be used as filling and spreads for bread, and use in making Ube Crinkles.

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.

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.

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!

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?

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.

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:

• 700g cooked and grated Purple Yam (approximately 3 large size purple yam)
• 1 can COLD Condensed Milk (re
• 1/2 cup Evaporated Milk or full fat milk
• 1/4 cup granulated Sugar

Instructions Using Food Processor:

1. Wash the purple yam and boil for 25 – 30 minutes or until cooked and soften. Let cool then remove the skin. Slice the cooked purple yam into small cubes. Put the cubed purple yam into the food processor and process until texture turns smooth.
2. Add condensed milk, sugar, evaporated milk and continue processing for 1-2 minutes or until consistency is smooth.
3. 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.
4. Transfer in a glass container and let cool. Store in the fridge.

NOTE: Use a food processor if you have one. Put all the ingredients in the food processor and mix until smooth. Transfer in the pan and cook until the moisture has evaporated and you have a thick gooey Ube Jam

Instructions Using  Cheese Grater:

1. Wash the purple yam and boil for 25 – 30 minutes or until cooked and soften. Let cool then remove the skin. In a large cooking pan, grate the purple yam using a fine cheese grater.
2. Add condensed milk , sugar and evaporated milk. Mix until fully combined.
3. 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.
4. Transfer in a glass container and let cool. Store in the fridge.

Where To Use This Jam

You can enjoy eating this jam on its own, but there are also other ways that you can use this. This is perfect for Crinkles and for bread too. Check this out.

• Ube Crinkles Using Homemade Ube Jam
• Egg FREE All Around Bread Dough: Braided Purple Yam Loaf Bread
• Egg FREE All Around Bread Dough: Ube (Purple Yam) Star Bread
• Egg FREE All Around Bread Dough: Ube (Purple Yam) Sweet Roll Bread

Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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