Hi Bold Bakers! Ube halaya jam, purple yam jam, halayang ube, or simply ube jam — whatever you choose to call it, it’s absolutely delicious and the key ingredient in many Asian desserts! Already have an account? The wonderfully colored yam, a relative to our more familiar sweet potatoes, is a popular ingredient in the Philippines. The texture is even similar to sweet potatoes, but while sweet potatoes have a nutty, vanilla taste, purple yams are even sweeter and a bit more mellow. You can use this ube halaya jam in baked enriched doughs, ube pastries, halo-halo (a great Filipino dessert made of crushed ice, evaporated milk, and other ingredients like coconut strips and sweetened beans), and even my 3 Ingredient Ube Ice Cream!
What Is Ube?
Pronounced OO-BEY, is a popular crop grown in South Asia that is becoming more and more popular in other parts of the world. The taste is somewhat hard to describe to a person who has never had it, and the beautiful purple color may raise a few eyebrows. To me, it is a wonderful, lightly-sweet that reminds me of a vanilla-y pistachio. Fresh ube may be hard to find at your local grocery, but frozen works well with this recipe as well. Ube jam is simply a jam made from the boiled and mashed purple yam and a few other ingredients, like full-fat coconut milk and condensed milk.
What You Need To Make Ube Halaya
Measuring cups and spoons A large pot with a heavy bottom Immersion blender, liquidizer, food processer, or hand masher Jars for storage
How To Make Ube Halaya (Ube Jam)
Making ube halaya is a super simple process, and the result is a beautiful purple and delicious ingredient for a lot of incredible desserts. I won’t judge if you eat a spoonful or use it on top of milk bread either. Here’s how you make it (and don’t forget to get the full recipe with measurements, on the page down below):
Gemma’s Pro Chef Tips For Making Ube Halaya
Don’t have condensed milk? Make your own condensed milk. Don’t have evaporated milk? Make your own evaporated milk. Use ube jam to make my No Machine Ube ice-cream. You can use either fresh or frozen ube for this jam. Use a heavy-bottomed saucepan, so your jam doesn’t burn on the bottom, stirring every few minutes, so it doesn’t stick to the bottom of the pot. Also, be sure to cover the pot with a lid while cooking because the jam will spit.
How To Store Ube Halaya
You can keep ube halaya in your refrigerator, after bringing it to room temperature after cooking, for up to 5 days. Alternativly, you can place in small airtight containers and freeze for 2 months.
Make More Recipes!
Best-Ever Pumpkin Bread The Perfect Classic Apple Pie Mum’s Irish Apple Cake
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below!
