Ube Halaya (Dairy-Free Purple Yam Jam)

Ingredients

• 1 lb Ube (purple yam)
• 2 cans Coconut milk
• 1/2 cup Coconut sugar
• 1 tsp Vanilla extract

Instructions

1. 1Peel the 1 lb of ube (purple yam) and cut it into 1-inch (2.5 cm) cubes. Place the ube cubes in a large pot and cover them with water, or place them in a steamer basket over boiling water. Boil or steam the ube over high heat (around 212°F / 100°C) for 15-25 minutes, until the ube cubes are very tender when pierced with a fork. Drain the cooked ube thoroughly and mash it very well with a fork or potato masher until smooth, or puree it in a food processor.
2. 2In a large heavy-bottomed pot, combine the mashed 1 lb of ube, the contents of the 2 cans of coconut milk, and the 1/2 cup of coconut sugar. Stir these ingredients together until they are well combined.
3. 3Place the pot over low heat (around 200-225°F / 93-107°C, or the lowest setting on your stove). Cook the mixture for 30-45 minutes, stirring constantly with a spatula or wooden spoon to prevent sticking and burning. Continue cooking until the mixture thickens considerably and begins to pull away from the sides and bottom of the pot when stirred.
4. 4Remove the pot from the heat. Stir in the 1 tsp of vanilla extract until it is fully incorporated into the ube mixture.
5. 5Carefully transfer the hot ube halaya mixture into a clean, ungreased dish or container. Do not grease the dish, as no greasing agent is provided in the ingredients. Allow the ube halaya to cool completely at room temperature for at least 1-2 hours; cooling is important for the halaya to set properly.
6. 6Once cooled, cover the dish or container tightly. Refrigerate the ube halaya for at least 2 hours before serving. Chilling allows the halaya to firm up further and enhances its texture and flavor.

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