Purple Yam Jam Food

UBE HALAYA RECIPE (PURPLE YAM JAM)

Steps:

• Melt the butter in a wide, deep pan over medium heat. Add the purple yam and coconut milk. Bring it to a boil while stirring occasionally. Let it cook for 15 minutes.
• Transfer the cooked yam mixture to a blender or use an immersion blender to turn it into a fine puree.
• Return the yam mixture back to the pan and add the remaining ingredients. Turn heat to medium-low and let it simmer while stirring regularly, for another 20-30 minutes or until it becomes very thick and heavy and pulls away from the side of the pan when stirring.
• Grease 2 -3 llanera generously with butter. Divide the Ube Halaya into the llanera and let it cool down to room temperature. Cover with plastic wrap and place in the fridge for at least 2 hours or until cold.
• Top with Latik or grated cheese before serving.

UBE HALAYA RECIPE (UBE JAM)

Steps:

• In a pan, preferably a non stick, melt butter over medium heat.
• Add coconut milk, evaporated milk, condensed milk and sugar. Mix and cook for 2 minutes to dissolve sugar.
• Add the cooked grated purple yam. Mix well.
• When mixture starts to boil lower heat to medium-low.
• Stirring constantly for 30 - 45 minutes or until mixture thickens and starts sticking to the kitchen utensil. Note: If heat temperature is higher it will cook quicker but make sure to stir constantly.
• Set it aside to cool. If using a mold, lightly grease llanera (mold) with butter or coconut oil and fill with ube halaya. Refrigerate at least 4 hours and transfer to a serving plate or just place it in any bowl. Note: Makes 2 small llanera not fully full.
• Ube halaya can be eaten without toppings. If desired, common toppings are latik (toasted coconut curds and grated cheese. We also use toasted pinipig (rice flakes) and toasted coconut.
• Serve room temperature or cold. Enjoy!

PURPLE YAM (UBE HALAYA)

Steps:

• If using fresh, wash the purple yam thoroughly.
• Peel and slice it into big chunks and boil until tender.
• You may also leave the peel if you find it hard to do so and just peel it after boiling, just make sure you washed it thoroughly, remember it's a root crop..it's DIRTY.
• In a deep pot or saucepan, combine all the ingredients except the butter or margarine.
• Stir to combine well and on medium high heat, cook until the mixture thickens.
• You have to keep stirring while cooking to avoid lumps.
• It will get harder to stir as it cooks, so make sure you change hands to give the other arm a work out too ????
• Halfway through the cooking, add a tablespoon of butter.
• Mix well and continue cooking until it starts to pull away from the sides of the pan/pot and when you get some, it doesn't fall off the spoon.
• Transfer the sweetened purple yam into well-buttered dish / dishes.
• Add a pat of butter on top of the mixture and using the back of a spoon, level and smooth the purple yam.
• That's it!
• This is optional but definitely adds more yum factor:
• Top the purple yam with some sweetened macapuno before serving.
• Enjoy! - Olive

UBE HALAYA (FILIPINO PURPLE YAM PUDDING)

Steps:

• In a saucepan, stir the sugar, coconut milk, water, and ube and bring to a boil over medium heat. Lower heat and use an immersion blender to smooth the ube. If you don't have an immersion blender, don't worry, it will still be delicious.
• Stir constantly, scraping down the sides of the pan, until it is thick - this should take about 40 minutes. The longer you cook the halaya, the thicker it will be, so use your preference when it comes to consistency. See notes below. Remove from the heat.
• If you prefer your ube halaya to have a glossy sheen, stir in about a teaspoon of coconut oil, but I usually omit this.
• When the halaya is done, you can either transfer it to a jar, or mold them into a cake(s). To mold the ube halaya, lightly grease your molds or dish with coconut oil. Spoon into the molds, smooth the tops and cover with plastic wrap. Refrigerate for at least one hour to cool completely. You can serve immediately or chill overnight.

UBE HALAYA

Steps:

• First, boil the purple yams until soft. Then blend or mash thoroughly and evenly.
• Put the butter, sugar, condensed milk and evaporated milk together in a pot and heat until the butter is completely melted. Mix the ingredients completely.
• Add the mashed purple yams and mix everything together in a thick paste. Add drops of food coloring until desired color is reached.
• Put the mix into a container or mold and refrigerate at least 2 hours.
• Serve with butter. Enjoy!

UBE HALAYA (PURPLE YAM JAM RECIPE)

Steps:

• If you're using fresh ube or purple sweet potatoes, steam them until tender. Then let them cool, and then peel. Once peeled, they can be grated with a box grater.
• Once grated, this can be stored in the freezer in an airtight container for months. I prefer to vacuum pack the cooked ube. This can be done in advance, or you can buy pre-cooked, and grated ube as well.
• If you're using store-bought frozen ube, it's best to let it thaw out before using, but it can be used from frozen as well (see recipe notes).
• Use a heavy bottom, large pot (I use a 5 qt pot). Add the evaporated milk, coconut milk, condensed milk, sugar, and salt into the pot.
• Add the grated ube, and stir to combine.
• Heat over medium-high heat. Stir to dissolve the sugar.
• With a stick blender, blend the mixture to make the ube as smooth as possible.
• Once blended, continue to cook the ube-dairy mix until it comes to a boil. Stir frequently.
• When the mixture comes to a boil, reduce the heat to medium or medium-low. Stir the mixture constantly while cooking, to prevent the jam from sticking to the bottom of the pot and burning. This also helps prevent the jam from sputtering and splattering everywhere.
• The cook time can range from 40 - 60 minutes.
• When the jam starts to thicken, add the vanilla, lemon juice and butter. Keep whisking to combine all the ingredients. If you want to add ube extract to deepen the purple color, you can do so at this stage.
• Remember that the ube halaya will thicken greatly as it cools down. So, only cook until you get a consistency that is a little runnier than you want it to be eventually.
• Carefully spoon the mixture into glass jars while hot. Then close with the lids. Allow the jam to cool down to room temperature. The ube jam will last in the fridge for about 5 days, and about 3 months in the freezer.

PURPLE YAM JAM

Steps:

• Bring a large pot of water to a boil. Cook yam in the boiling water until tender, about 30 minutes. Drain and cool until easily handled. Peel and thinly grate the flesh.
• Melt butter in a wok over medium heat. Stir in condensed milk and vanilla extract. Add grated purple yam. Reduce heat to low and cook, stirring constantly, until mixture is sticky but not dry, about 30 minutes. Pour in evaporated milk; cook and stir for 15 minutes. Remove from heat.
• Transfer yam mixture to a container and cool to room temperature, about 30 minutes. Chill before serving.