Ube jam is the Philippines' vividly purple preserve, made by boiling purple yam and stirring it over low heat with coconut milk and sugar until thick and glossy. It travels well in picnic baskets and appears often at celebration spreads.
Boil the cubed purple yam in boiling water for 20 minutes until fork-tender, then drain.
Mash the boiled yam and cook it with the coconut milk, sugar and salt over medium heat, stirring constantly, for 25 minutes until thick.
Before removing from the heat, stir in the butter and cook for a final 5 minutes to reach a glossy finish, then spoon into jars and let cool.
Do not stop stirring; as the mixture thickens it can easily catch on the bottom of the pot. The jam thickens further as it cools, so take that into account before removing it from the heat. Allergens: this recipe contains none of the main allergen groups.
If you cannot find fresh purple yam, frozen grated ube works well; shorten the boiling time by 5 minutes since the texture is already soft.
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