Halaya Jam Recipe

Ube Halaya / Ube Jam (Vegan and Dairyfree)

WEBNov 2, 2020 · Place coconut milk, coconut oil or cooking oil, and maple syrup in a large heavy-bottom pot and stir just until the coconut oil is …

1. If using fresh ube, Okinawan purple sweet potatoes, or Stokes purple sweet potatoes, peel the skin and then cut into large chunks and steam for about 15 minutes or until easily mash with fork
2. Place coconut milk, coconut oil or cooking oil, and maple syrup in a large heavy-bottom pot and stir just until the coconut oil is melted or the coconut milk is gently simmering, but not boiling
3. Transfer to a glass jar and allow to cool completely before storing in the fridge. A layer or "skin" may form as it cools down. Not a big deal, simply stir it and it will be back to smooth and creamy again

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Ube Halaya Recipe (Purple Yam Jam) Foxy Folksy

WEBDec 29, 2020 · Turn heat to medium-low and let it simmer while stirring regularly, for another 20-30 minutes or until it becomes very thick and …

1. 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.
2. Transfer the cooked yam mixture to a blender or use an immersion blender to turn it into a fine puree.
3. 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.
4. 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.

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