Ube Halaya (Purple Yam Jam)

Ingredients

• about 450 g Ube (Purple Yam)
• 1 13.5 oz Coconut Milk
• 1 14 oz Condensed Milk
• 2 tbsp Butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g of ube (purple yam) in a pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 20-30 minutes, or until the ube is fork-tender. Drain the ube, let it cool slightly, then peel it. Mash the peeled ube until smooth.
2. 2In a large heavy-bottomed pot, combine the mashed ube, the 1 13.5 oz can of coconut milk, and the 1 14 oz can of condensed milk. Stir well to combine.
3. 3Cook the mixture over low heat, stirring constantly with a wooden spoon or spatula, for 30-45 minutes. The mixture will gradually thicken. Continue stirring and scraping the bottom of the pot to prevent sticking.
4. 4The ube halaya is ready when it pulls away from the sides of the pot and has a thick, jam-like consistency. This should take about 30-45 minutes of cooking.
5. 5Stir in the 2 tbsp of butter until it is completely melted and incorporated into the ube halaya.
6. 6Grease a serving dish. Pour the hot ube halaya into the prepared dish and spread it evenly.
7. 7Let the ube halaya cool at room temperature for at least 1 hour. Once cooled, cover the dish and refrigerate for at least 2 hours, or until fully set and chilled.

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