Smooth, sweet, and strikingly purple, ube halaya is a beloved Filipino jam made from purple yam, transformed into a creamy spread that’s both traditional and endlessly versatile. Its earthy sweetness pairs beautifully with the richness of coconut milk and the subtle aroma of natural sweeteners. With its vibrant hue and silky texture, this jam not only tastes delightful but adds a pop of color to anything it accompanies—whether it’s spread over toast or layered in cakes.
Ingredients Breakdown
At the heart of this recipe lies a handful of pantry-friendly ingredients that work harmoniously to create a smooth and flavorful jam. The primary ingredient—ube, also known as purple yam—offers a unique, earthy sweetness and dense texture. Fresh ube works wonderfully, but Stokes or Okinawan sweet potatoes are excellent substitutes, providing similar color and flavor notes. Each variety brings its own subtle characteristics, allowing for slight variations in texture and sweetness.
Coconut milk serves as the luxurious base that softens the yam and brings a creamy consistency. It also complements the yam’s natural sweetness with its mellow, tropical aroma. Coconut oil plays a dual role: it enhances the texture and helps emulsify the mixture while adding a subtle richness. You can substitute it with neutral cooking oil, but coconut oil imparts a flavor that’s difficult to replicate.
Maple syrup is used to sweeten the jam naturally. Its caramel-like undertones blend seamlessly with the other ingredients and can be adjusted based on personal taste. Finally, a small pinch of salt—though modest in quantity—sharpens the flavors, drawing out the yam’s natural depth and keeping the sweetness from becoming overwhelming.
Step-by-Step Preparation Method
Preparing the ube begins with proper cooking. If using fresh yams or sweet potatoes, peel them thoroughly and cut them into large chunks. Steam until fork-tender—this usually takes about 15 minutes. Once softened, mash them into a smooth paste. Alternatively, if using frozen grated ube, allow it to thaw completely and drain off any excess moisture. A short steam helps soften it further, after which it can be processed into a smooth purée in a food processor.
To create the coconut base, combine the coconut milk, oil, and maple syrup in a heavy-bottomed pot. Warm the mixture over medium heat just until the oil melts and the milk begins to gently simmer. Avoid letting it boil—this helps preserve the delicate flavors.
Add the prepared ube into the pot and stir thoroughly. At this stage, the texture may appear coarse. For a refined, silky finish, blend the mixture using an immersion blender or transfer it to a high-speed blender before returning it to the pot. Simmer the blended mixture over medium-low heat until it reaches a soft bubbling point.
The jam can be removed from the heat at this stage, or cooked slightly longer to achieve a denser texture. This is ideal for applications like baking or sandwich spreads. Keep in mind, the mixture will thicken naturally as it cools, so allow for that when judging doneness.
Once cooked, spoon the ube halaya into clean, dry glass jars. Let it cool at room temperature before sealing. A thin skin may form on top while cooling, which can be easily stirred back into the jam for a smooth finish.
Recipe Tips & Frequently Asked Questions
Picking the right type of ube or purple sweet potato:
Fresh ube offers traditional flavor, while Stokes or Okinawan sweet potatoes are great substitutes when ube is unavailable.
How to avoid lumps for a smooth jam finish:
Use an immersion blender or high-speed blender to break down any remaining fibrous bits after adding the ube to the coconut base.
Adjusting the thickness depending on your end use (spread, filling, or baking ingredient):
Simmer longer for thicker consistency suited to baking or cookies; keep it looser for spreads.
Using a non-stick or heavy-bottomed pot to prevent burning:
This reduces the risk of scorching as the mixture thickens.
Stirring techniques to prevent sticking and ensure even cooking:
Stir often with a silicone or wooden spatula, scraping the bottom of the pot gently to prevent sticking.
Can I use store-bought cooked ube or ube powder instead of fresh?
Yes, pre-cooked ube can be used directly; for ube powder, rehydrate per package instructions before adding to the coconut mixture.
How do I prevent the jam from becoming too thick after refrigeration?
Let the jam sit at room temperature before serving and stir well to restore creaminess.
What’s the shelf life of ube halaya in the fridge or freezer?
Store in the fridge for up to one week. For extended storage, freeze in portions and use within three months.
Can I double the recipe and store it long-term?
Absolutely—just ensure you cool and freeze in airtight containers for longer shelf life.
Is this jam suitable for baking into pastries or bread?
Yes, it works beautifully as a filling for rolls, cakes, and even baked cookie centers.
What to Serve With This Recipe
Ube halaya is a flexible spread that pairs wonderfully with a range of sweet and savory items. Spread it on toast, pair it with crackers, or spoon it over warm dinner rolls for a cozy treat. It also makes an excellent cake or cupcake filling, bringing color and richness to your desserts. Add it to halo-halo for a traditional Filipino dessert experience, or serve it as a topping on ice cream or sticky rice for a delightful twist. It’s also a creative addition to breakfast—layer it into pancakes, swirl it into waffle batter, or blend it into smoothie bowls for a hint of sweet earthiness.
Variations to Try
Enhance the flavor of the jam by adding a splash of vanilla extract or a drop of pandan essence for a uniquely fragrant twist. For a creamier, richer version, stir in a spoonful of condensed coconut milk while cooking. You can also explore different sweeteners—swap the maple syrup with honey, agave nectar, or even coconut sugar for subtle flavor shifts. For extra texture, stir in shredded coconut, finely chopped nuts, or even raisins after cooking.
Ube halaya jam is a flavorful, eye-catching spread that’s as versatile as it is delicious. Whether you’re serving it on toast, filling pastries, or folding it into desserts, this purple yam jam delivers comforting sweetness and a touch of creativity in every spoonful. With its velvety texture and unmistakable charm, it’s a delightful addition to both traditional and modern kitchens.
Ingredients
375 ml coconut milk (1 1/2 cups)
500 grams cooked ube (1.1 lbs), or substitute with Okinawan or Stokes purple sweet potatoes
65 ml maple syrup (1/4 cup), or more to taste
65 grams coconut oil (1/4 cup), or use cooking oil as an alternative
⅛ teaspoon salt
Instructions
Prepare the ube:
If using fresh ube, Okinawan, or Stokes purple sweet potatoes, begin by peeling the skin and cutting them into large chunks. Steam the chunks for approximately 15 minutes, or until they become tender and can be mashed easily with a fork. Mash until smooth for a velvety consistency.
For frozen grated ube, allow it to thaw fully and discard any excess liquid. Steam for 10 to 15 minutes until soft and mashable. Remove any remaining liquid if present. Transfer the ube to a food processor and blend until smooth and uniform in texture.
Cooking:
In a large, heavy-bottomed pot, combine the coconut milk, coconut oil (or cooking oil), and maple syrup. Stir gently over medium heat just until the coconut oil melts and the coconut milk starts to simmer lightly—avoid bringing it to a full boil.
Add the mashed or processed ube into the pot. Stir well, though the mixture may still appear somewhat coarse at this point. For a smoother finish, use an immersion blender directly in the pot, or transfer everything to a countertop blender, blend until silky, then return the mixture to the pot. Continue to cook over medium-low heat until it gently simmers again. At this stage, you may remove it from the heat.
If a thicker consistency is desired—for spreading or baking applications like ube crinkle cookies—extend the cooking time slightly. Keep in mind that the jam will continue to thicken as it cools.
Storing:
Spoon the finished ube halaya into clean glass jars and let it cool to room temperature before sealing and refrigerating. A thin skin may develop on the surface during cooling; this is normal—just stir it back in to restore its creamy texture.
Refrigerated ube halaya keeps well for up to one week. Note that it may firm up due to the coconut oil solidifying in the cold. To soften, simply let it rest at room temperature for about 30 minutes, then stir until smooth again. For longer storage, freeze portions and use within three months for best quality.
Ube Halaya Jam Recipe
Ingredients
- 375 ml coconut milk 1 1/2 cups
- 500 grams cooked ube 1.1 lbs, or substitute with Okinawan or Stokes purple sweet potatoes
- 65 ml maple syrup 1/4 cup, or more to taste
- 65 grams coconut oil 1/4 cup, or use cooking oil as an alternative
- ⅛ teaspoon salt
Instructions
Prepare the ube:
- If using fresh ube, Okinawan, or Stokes purple sweet potatoes, begin by peeling the skin and cutting them into large chunks. Steam the chunks for approximately 15 minutes, or until they become tender and can be mashed easily with a fork. Mash until smooth for a velvety consistency.
- For frozen grated ube, allow it to thaw fully and discard any excess liquid. Steam for 10 to 15 minutes until soft and mashable. Remove any remaining liquid if present. Transfer the ube to a food processor and blend until smooth and uniform in texture.
Cooking:
- In a large, heavy-bottomed pot, combine the coconut milk, coconut oil (or cooking oil), and maple syrup. Stir gently over medium heat just until the coconut oil melts and the coconut milk starts to simmer lightly—avoid bringing it to a full boil.
- Add the mashed or processed ube into the pot. Stir well, though the mixture may still appear somewhat coarse at this point. For a smoother finish, use an immersion blender directly in the pot, or transfer everything to a countertop blender, blend until silky, then return the mixture to the pot. Continue to cook over medium-low heat until it gently simmers again. At this stage, you may remove it from the heat.
- If a thicker consistency is desired—for spreading or baking applications like ube crinkle cookies—extend the cooking time slightly. Keep in mind that the jam will continue to thicken as it cools.
Storing:
- Spoon the finished ube halaya into clean glass jars and let it cool to room temperature before sealing and refrigerating. A thin skin may develop on the surface during cooling; this is normal—just stir it back in to restore its creamy texture.
- Refrigerated ube halaya keeps well for up to one week. Note that it may firm up due to the coconut oil solidifying in the cold. To soften, simply let it rest at room temperature for about 30 minutes, then stir until smooth again. For longer storage, freeze portions and use within three months for best quality.
