Ube Halaya Recipe

Ube Halaya (Ube Jam)

This ube halaya recipe is inspired by Baguio’s Good Shepherd’s Ube Jam. If you’re lucky enough (like me hehehe) to have tried it, I say high-five! It’s so so good, don’t you agree?

I have tried many many versions of ube halaya and nothing came close to it–sweet, creamy, and most important of all made of fresh ube! I guess that’s the secret.

How do I know it’s fresh? Well, it is only sold every morning at the Baguio market. When you hold the jar, it’s still warm and that’s how you know it’s freshly made.

The jam sells so fast that if you go there late, you might miss it and end up having to wait for the new batch.

The next morning.

Ingredients

Here are the key ingredients to make ube halaya.

• Purple yam or purple sweet potato – use interchangeably. Note that color may differ i.e. deepness of the purple color
• Coconut Milk – is the second most important ingredient in this recipe. Its nutty aroma is what gives “ube halaya” that distinct flavor.
• Evaporated Milk – gives the jam a rich caramel and nutty flavor
• Condensed Milk – is the main sweetener. This can be substituted with sugar but I highly recommend just using this.
• Salt – balances the sweetness of the jam.
• Butter – gives the jam a smooth consistency.

I’d like to point out that I did not use any food color in this recipe. I was lucky enough to find a sweet purple potato with such a beautiful deep purple color.

How to Make It

It’s so easy! Here’s how:

1. Boil and mash

• Begin by boiling the purple sweet potatoes or ube until they reach a tender consistency. Once softened, mash them into a smooth texture, and blend them with milk, coconut milk, and condensed milk for the next step of the recipe
• Use just enough water to boil with the purple yam/purple sweet potato. It doesn’t have to be covered. Using too much liquid may dilute the color. You can also steam it but I find boiling to be a much faster cooking method.
• For a smooth and creamy consistency, use a blender or food processor to incorporate the ingredients.

2. Cook the ube mixture

• Cook until thick and smooth – Pour the ube and milk mixture into a wide deep pot and cook over medium-low heat.
• Stir frequently and use medium heat–note that the operative word is “frequently”. Meaning not constantly. You can take a break for a minute or two. Don’t hurt your arms 🙂 The goal is to prevent the jam from sticking to the pan. Patience is the key here.
• Taste and add ube flavor or ube extract as needed.

Using Ube Extract for Homemade Ube Halaya

Using ube extract for ube halaya can improve the overall flavor and aroma of the jam. This is optional and I recommend using it sparingly.

How to Use Ube Halaya

There are many uses of ube halaya aside from it being a jam. During Christmas, we Filipinos enjoy it as a dessert. I personally like it freshly made and warm while others enjoy it cold as a topping for halo-halo.

Weird as it may sound, many Filipinos also enjoy it with grated cheese. I only learned about this flavor combo quite recently. I was skeptical at first but after tasting it, I understood. It’s the flavor contrast that makes it work. BASTA, MASARAP! 🙂

In modern times, this purple jam has evolved into becoming a popular ingredient for many ube-based recipes. I have personally used it to make the internet sensation ube cheese pandesal. It can also be used to make ube cake and cookies (recipe coming soon!) and many many more!

Watch this space. More Ube recipes are coming, hopefully, sooner!

Storage and Shelf-life

Store ube halaya in an airtight container, best to use a glass jar. It should last in the fridge for 5 days and 1 month in the freezer. Use a freezer-safe plastic container if freezing. Divide into smaller amounts.

Frequently asked questions

Watch the Ube Halaya Recipe Video