Purple Yam Jam
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell•
January 4, 2026
Ube Halaya, a beloved Filipino dessert, is a smooth, purple yam jam made from boiled and mashed ube (purple yam), evaporated milk, condensed milk, brown sugar, and coconut milk. Often enjoyed as a treat during special occasions, its vibrant color and unique flavor make it a standout on any dessert table.
While Ube Halaya is traditionally sweet, I’ve made this version especially for those who prefer desserts that aren’t overwhelmingly sugary, as is often the case with a lot of traditional Filipino sweets. The subtle, nutty flavor of the ube shines through, creating a dessert that’s rich, creamy, and just the right amount. But of course, feel free to adjust the sweetness to your liking.
In a blender, combine the grated ube, coconut milk (13 oz), condensed milk (14 oz), evaporated milk (13 oz), and melted butter (5 Tbsp). Blend until smooth.
Pour the mixture into a large, heavy pot. Stir in the ube extract (1 ½ tsp). Cook over medium-low heat, stirring constantly, for about 25 minutes.
Add the brown sugar (½ packed cup) and salt (1 pinch). Continue to cook, stirring frequently for another 20 minutes or until the mixture thickens into a jammy consistency. For a firmer halaya, cook a little longer.
Transfer to a heatproof container. Let cool completely before covering. Refrigerate and serve chilled or at room temperature.
- If you'd like to use salted butter, please omit the extra salt at the end.
- Feel free to add more or less sugar to your liking.
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