Ube Halaya (Ube Jam)

Ube Halaya is a surprisingly easy-to-make Filipino dessert. This homemade treat allows you to savor the vibrant flavors of ube in a few simple steps with readily available ingredients.

Finding ube jam in stores can be challenging, but this homemade version is a million times better anyway. Making your own ube jam puts you in control of the sweetness and texture, allowing you to tailor the flavor profile to your preferences.

What is Ube Halaya?

Ube halaya is also known as ube jam or purple yam jam. This super popular Filipino dessert is made from ube, a kind of purple yam found in the Philippines and other Southeast Asian spots. And the coolest part? It keeps that awesome purple color!

People love using ube halaya as a sweet spread or filling in all sorts of Filipino treats like ube-filled pastries, ube ice cream, and ube-flavored cakes and rolls. It has this fantastic sweet and nutty flavor with a hint of earthiness, and the vibrant purple hue makes it yummy and super eye-catching. It's like a party on your plate and a must-have during celebrations and special occasions in the Philippines!

Purple Yam vs. Taro

Let’s distinguish between purple yam (ube) and taro.

First, appearance: ube is known for its vivid purple or violet color inside and out. It can be shaped differently, but it's often elongated or oval. On the other hand, taro is brown, hairy, and rough skin on the outside; inside, it’s white or pale lavender. It's more on the knobby, irregular side and usually bigger than ube.

Regarding taste and texture, ube is sweet and nutty with earthy or vanilla-like taste. It's smooth and creamy when you cook it, so it's the star of sweet treats.

Taro is milder and a bit nutty but not as sweet as ube. It can get starchy or gluey when you cook it, making it versatile for savory and sweet dishes.

Grab These Ingredients:

Ube (purple yam): Depending on the size of the ube you'll need about 1.5 pounds (about 3-4 medium size). In the picture, I have 2 large ones, about 1.5 pounds.

Evaporated milk and Coconut Cream help give the ube halaya a velvety texture. Coconut cream is also known as full-fat coconut milk.

Condensed milk and Sugar: Used as a sweetener. The condensed milk gives the ube jam a rich and creamy texture.

Ube extract and vanilla extract are used to flavor the jam. If you don't have ube extract, you can opt to use just vanilla extract.

Step 1: Peel and cube the ube.

Peel the ube and cut it into small equal cubes. To prevent staining, you can put parchment paper or foil on your cutting board and wear gloves.

Step 2: Boil the ube.

In a pot of boiling water, cook the ube until soft and easily mashed, about 12-15 minutes. You can check the doneness by inserting a fork; it should go through smoothly.

Step 3: Mash the ube.

Use a potato masher or fork to mash it into a smooth consistency.

Step 4: Combine the ingredients.

In a pot over medium-high heat, combine the mashed ube, condensed milk, evaporated milk, sugar, coconut cream, and salt. Stir to dissolve the sugar.

Step 5: Blend the ube mixture.

Blend the mixture with an immersion stick blender (or a regular blender) to make the ube as smooth as possible.

Step 6: Cook until the ube mixture thickens.

When the mixture begins to boil, reduce the heat to medium or medium-low, stirring constantly to prevent burning. The goal is to cook the mixture until it thickens to a jam-like consistency. This can take around 30-40 minutes.

Step 7: Add extracts and butter.

Once the jam thickens, whisk in vanilla extract, ube extract, and butter. Let it continue to cook. [Note: the ube halaya will thicken as it cools down. So, cook until you get a consistency that is a little runnier than you want it to be.]

Step 8: Enjoy!

Transfer the ube jam to clean, sterilized jars. Allow it to cool completely before sealing the jars. You can store the jam in the refrigerator for a few weeks.

Tips for the Best Ube Halaya

• Despite the rough exterior, the skin is actually really easy to peel.
• When working with vibrant and pigmented ingredients like these purple yams (ube), you can wear gloves or place parchment paper on your cutting board to prevent staining.
• To get that dreamy, creamy texture, go all in when you're mashing the cooked ube. Grab a potato masher or a fork to break down any lumps. And don't forget to give it a good stir while it's cooking; we want to avoid any sticking and make sure it cooks up nice and even.
• Now, let's talk sweetness. It's a personal preference. Start with a bit of sugar, as the recipe suggests, and taste as you go. Just remember that as it thickens, the flavor and sweetness will intensify. If it needs a little extra sweetness, go ahead and sprinkle in more sugar.
• Making ube halaya requires patience. Low and slow is best. The cooking process can take some time for the mixture to thicken and develop its flavors. Resist the temptation to rush the process by turning up the heat, as this can result in uneven cooking (or even burning it) and affect the final texture and taste of the halaya. Keep the heat low to medium and stir continuously until you achieve the desired consistency.

How to Use Ube Jam

Oh my goodness! Ube halaya is so versatile and delicious. It can be used in so many ways!

Spread it on toast, pancakes, waffles, or French toast for a unique twist to your breakfast routine.

Fill pastries, buns, or croissants with ube halaya for a colorful surprise. It works well as a filling for both sweet and savory pastries.

Ube ice cream? Yes, please! Incorporate ube halaya into your homemade ice cream base to create a rich and creamy ube-flavored ice cream.

For a vibrant and refreshing drink, you can blend ube into smoothies and milkshakes.

And my absolute favorite way to use ube is to make an ube cheesecake. If you haven't tried it yet, check out my recipe here. THE. BEST. DESSERT. EVER!

How to Store

Refrigerate: Ube halaya should be stored in an airtight container to prevent it from drying out and absorbing other odors from the refrigerator. Before sealing the container, you can place a piece of plastic wrap or parchment paper directly on the surface of the ube halaya to minimize exposure to air and prevent the formation of ice crystals.

Freeze: Portion the ube halaya into smaller servings or in a way that you can conveniently thaw only what you need. Place the portions in airtight, freezer-safe containers or resealable plastic bags. Remove as much air as possible before sealing to prevent freezer burn.

Thawing: When you're ready to use frozen ube halaya, transfer it from the freezer to the refrigerator and allow it to thaw slowly for a few hours or overnight. Avoid rapid thawing at room temperature, leading to texture changes and potential spoilage.

Reheating: Once thawed, you can heat the ube halaya gently in a microwave or on the stovetop to soften it if desired. Be careful not to overheat, as this can cause the ube halaya to become too watery.