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Ube Halaya Jam

Creamy Ube Halaya Jam: A Sweet Filipino Delight to Savor

Ube Halaya Jam is a delicious Filipino treat that combines sweet and earthy flavors in a creamy texture, perfect for various dietary needs.
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 10 jars
Course: Dessert
Cuisine: Filipino
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jam
  • 2 cups Ube fresh or frozen; avoid canned versions
  • 1 cup Evaporated Milk substitute with almond or soy milk for vegan
  • 1 cup Full Fat Coconut Milk can replace with non-coconut variation
  • 1 cup Condensed Milk can be homemade if unavailable
  • 1/2 cup Sugar adjust quantity to taste
  • 1/4 cup Butter use coconut oil for dairy-free
  • 2 tablespoons Lemon Juice optional but recommended
  • 1 teaspoon Vanilla Extract optional for enhanced flavor
  • 1/4 teaspoon Salt balances sweetness
Optional Add-Ins
  • 1/2 cup Shredded Coconut for added texture and flavor
  • 1/2 cup Chopped Nuts for a crunch contrast
  • 1 tablespoon Citrus Zest orange or lime for freshness
  • 1 pinch Cayenne for a spicy twist

Equipment

  • Heavy-bottom pot
  • Immersion blender
  • sterilized jars

Method
 

Step‑by‑Step Instructions
  1. Wash the ube, steam or boil for 30-40 minutes until tender, then peel and chop.
  2. In a pot, combine ube, evaporated milk, coconut milk, condensed milk, and sugar.
  3. Purée the mixture with an immersion blender until smooth.
  4. Cook over medium-low heat for 40-45 minutes, stirring occasionally.
  5. Stir in butter, lemon juice, vanilla, and salt; cook for another 5 minutes.
  6. Spoon hot jam into sterilized jars, seal, and cool to room temperature.

Nutrition

Serving: 1jarCalories: 150kcalCarbohydrates: 28gProtein: 2gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 20gVitamin C: 2mgCalcium: 6mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for 2-4 months. Thaw overnight in the refrigerator before using.

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