Ube jam, a vivid purple Filipino spread, is made by boiling purple yam and stirring it with coconut milk and sugar over low heat until thick. It is served with bread at picnics and celebrations.
Boil the cubed purple yam in water for 20 minutes, until fork-tender. Drain.
Mash the boiled yam. Cook it with the coconut milk, sugar, and salt over medium heat, stirring constantly, for 25 minutes, until thick.
Add the butter and stir for 5 more minutes, until glossy. Transfer to jars and let cool.
Keep stirring; the thickening mixture can stick to the bottom of the pot and burn. Ube jam thickens further as it cools, so take it off the heat accordingly. Allergen: contains dairy.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
