Ube Yam Jam Recipe

How to Make Ube Halaya Jam For All Your Ube Recipes Bigger …

WebOct 15, 2020 · With an immersion blender, blend the mixture to make the ube as smooth and silky as possible. (You can also do this in a …

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1. Wash the ube but leave the skins on. Steam or boil them whole until tender in the middle, roughly 30-40 minutes depending on size.
2. Once cooked through, let them cool down before peeling off the skin. Roughly chop into cubes and set aside. Note: Once cooked, ube can be stored in the freezer in an airtight container for months. You can get the ube ready in advance of making your jam.
3. In a heavy bottom, large pot, add the cooked ube, evaporated milk, coconut milk, condensed mil and sugar.
4. With an immersion blender, blend the mixture to make the ube as smooth and silky as possible. (You can also do this in a liquidizer, food processor or using a hand masher)

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Ube Halaya Recipe (Purple Yam Jam) Foxy Folksy

WebDec 29, 2020 · 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 …

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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Ube Halaya Recipe The Unlikely Baker®

WebAug 18, 2020 · In a large non-stick skillet or wok on medium heat, combine and stir evaporated milk and brown sugar until the sugar is dissolved. …

1. Cut ube or fresh yams into pieces so it fits your pot. Fill your pot with water to fully cover all pieces then bring to a boil. Cook until a fork goes through the ube with little resistance (about 30 minutes).
2. Fish yams out and allow to cool (about 10 minutes). While still warm, peel then mash yams with a fork or a potato masher (see notes).
3. In a large non-stick skillet or wok on medium heat, combine and stir 1 can evaporated milk and 1/2 cup brown sugar until the sugar is dissolved. Then add mashed yams, 1 can condensed milk and 1/2 tsp salt (see notes).
4. Begin stirring until the halaya thickens considerably. Stir constantly otherwise your halaya will burn. Don’t be tempted to switch to high heat either. Medium heat is the hottest you should go. Slow and steady does it.

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