Ube Halaya (Purple Yam Jam - Shellfish Free)

Ingredients

• 1 lb Ube (Purple Yam)
• 1 can Coconut Milk
• 1/2 can Condensed Milk
• 2 tablespoons Butter
• 1 teaspoon Vanilla Extract

Instructions

1. 1Place the 1 lb 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 off the skin and mash it thoroughly until smooth.
2. 2In a large heavy-bottomed pot, combine the mashed ube, 1 can of coconut milk, 1/2 can of condensed milk, and 2 tablespoons of butter.
3. 3Cook this mixture over low heat, stirring constantly with a wooden spoon or spatula to prevent sticking. Continue cooking and stirring for 30-40 minutes, or until the mixture thickens to a jam-like consistency and becomes smooth and glossy.
4. 4Remove the pot from the heat and stir in 1 teaspoon of vanilla extract until fully incorporated.
5. 5Transfer the ube halaya to a serving dish. Allow it to cool completely at room temperature for at least 1 hour before serving. This cooling step allows the flavors to meld and the texture to set properly.

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