Ube Halaya (Purple Yam Jam)

Ingredients

• 2 lbs Ube (Purple Yam)
• 2 13.5 oz Coconut Milk
• 1 14 oz Condensed Milk
• 1/4 cup Butter
• 1 tsp Vanilla Extract

Instructions

1. 1Peel and cut the 2 lbs of Ube (Purple Yam) into 1-inch (2.5 cm) cubes. Place the ube cubes in a large heavy-bottomed pot and add enough water to cover them. Bring the water to a boil over high heat (approximately 212°F / 100°C) and cook for 20-30 minutes, or until the ube is fork-tender. Drain the cooked ube thoroughly.
2. 2Transfer the drained, cooked ube to a large bowl. Mash the ube thoroughly with a potato masher or fork until it is completely smooth, with no lumps remaining. Alternatively, process the ube in a food processor until smooth.
3. 3Return the mashed ube to the same large heavy-bottomed pot. Add the 2 13.5 oz cans of Coconut Milk, the 1 14 oz can of Condensed Milk, and the 1/4 cup of Butter to the pot with the ube.
4. 4Place the pot over low heat (approximately 200-225°F / 93-107°C). Cook the mixture for 30-40 minutes, stirring constantly with a wooden spoon or spatula, until it thickens considerably and pulls away cleanly from the sides and bottom of the pot when stirred.
5. 5Remove the pot from the heat. Stir in the 1 tsp of Vanilla Extract until fully combined. Transfer the Ube Halaya to a clean, heat-safe container and spread evenly.
6. 6Allow the Ube Halaya to cool completely at room temperature for at least 2 hours. Once cooled, cover the container and refrigerate for at least 4 hours, or until the halaya is firm enough to slice.

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