Filipino Ube Halaya (Purple Yam Jam)

What you need

• 500 g (1 lb) ube, peeled, cut into 3 cm (1 in) chunks; or thawed frozen grated ube
• 200 ml (3/4 cup) coconut milk
• 200 ml (3/4 cup) evaporated milk
• 200 g (7 oz) sweetened condensed milk, about 2/3 cup
• 50 g (1/4 cup) sugar
• 60 g (4 tbsp) butter, plus extra for greasing
• 1 tsp vanilla extract
• 1/4 tsp salt

Method

Restated from the original video

1. 1

   Put the ube in a pot, cover with water and boil until a fork slides in easily, 20-25 min.

2. 2

   Drain and let cool for 10 min.

3. 3

   Blend the ube with the coconut milk and evaporated milk until smooth, in batches if needed.

4. 4

   Press the puree through a medium sieve into a heavy-bottomed pan to take out the fibers.

5. 5

   Stir in the condensed milk, sugar and salt.

6. 6

   Cook over medium-low heat, stirring constantly and scraping the bottom and sides, until it starts to thicken, about 25 min.

7. 7

   Add the butter and vanilla extract and stir until the butter melts.

8. 8

   Keep cooking and stirring until the jam is thick and glossy, the spoon leaves a trail that holds and the mass pulls away from the sides, 30-40 min. It will spit as it thickens, so use a long spoon and lower the heat if needed.

9. 9

   Grease a 20 cm (8 in) dish or small molds with butter. Spoon in the halaya and smooth the top.

10. 10

    Cool completely, then chill for 1 h to firm up before slicing or unmolding.

Imported from decoratedtreats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.