Every Christmas Eve, there’s one thing my family can’t celebrate Noche Buena without: our homemade ube halaya. You know that smooth, purple yam jam that’s always present at Filipino gatherings? Yes, that one!
I used to think only my Lola could make it perfectly. But after lots of practice (and many burnt pots later), I’ve finally nailed down this simple recipe that tastes just like the ones we had back home.
Don’t worry if you’ve never made ube halaya before, this recipe is as straightforward as it gets. All you need are six basic ingredients and some arm muscle for stirring. When you smell that sweet ube aroma filling your kitchen and see that beautiful purple color coming together, you’ll forget all about the stirring! It tastes so much better than store-bought versions.
Perfect for spreading on hot pandesal, adding to halo-halo, or honestly, just eating it straight from the jar with a spoon (we’ve all been there!).
Why You’ll Love This Recipe
- Authentic Taste: This recipe captures the true essence of traditional Filipino ube halaya
- Simple Ingredients: Uses only 6 basic ingredients you can find in Asian grocery stores
- Cost-Effective: Much more affordable than store-bought versions or imported Good Shepherd ube
- Customizable Texture: You can control the consistency from spreadable to firm
- No Artificial Ingredients: Pure ube flavor without unnecessary additives
- Make-Ahead Friendly: Perfect for batch cooking and freezing
Authentic Ube Halaya Recipe (Filipino Purple Yam Jam)
Equipment
- Heavy-bottomed Wok (kawali) For even heat distribution and easier stirring
- Wooden spoon (sandok na kahoy) Traditional tool that prevents scratching and provides better control
- Potato Masher For achieving smooth, lump-free ube texture
- Cheese Grater (optional) If you prefer the traditional grated texture
- Large Pot For boiling the fresh ube
- Heat-proof Glass Containers For storing the finished product
- Measuring cups and spoons For precise measurements
Ingredients
- 2.2 lbs fresh ube purple yam / ube
- 1 12-oz can evaporated milk
- 1 10-oz can condensed milk gatas na malapot
- ½ cup packed brown sugar asukal na pula
- ¼ cup unsalted butter mantikilya
- ½ tsp salt asin
Instructions
- Prepare a large pot of water and bring it to a boil. Cut the fresh ube into 2-inch pieces for even cooking. Place the ube pieces in the boiling water and cook for 30 minutes or until a fork easily pierces through. Drain and let cool for 10 minutes until warm enough to handle.
- Peel the warm ube and mash thoroughly using a potato masher until smooth, making sure to break down any lumps. Set aside.
- Place a large wok or heavy-bottomed pan over medium heat. Pour in the evaporated milk and add the brown sugar. Stir until the sugar completely dissolves.
- Add the mashed ube, condensed milk, and salt to the pan. Begin stirring constantly – this is important as the mixture can easily burn. Keep stirring for about 20 minutes or until the mixture starts to thicken noticeably.
- Add the butter cubes and continue stirring until fully melted and incorporated. Keep cooking and stirring for another 30 minutes. You’ll know it’s done when you can draw a line through the middle of the mixture with your spoon and it holds its shape.
- For a firmer texture, continue stirring for another 10 minutes. Remember that the ube halaya will thicken further as it cools. Transfer to clean heat-proof containers and let cool completely before refrigerating.
- Store in an airtight container in the refrigerator for up to one week, or freeze for up to 3 months. Let frozen ube halaya thaw overnight in the refrigerator before using.
Tips from Lola’s Kitchen
- Continuous stirring prevents burning and ensures even cooking
- Keep heat at medium – High heat will burn the bottom
- Test doneness by drawing a line through the mixture – it should hold its shape
- Mash the ube while still warm for easier processing
- Use unsalted butter to control the saltiness better
Traditional Serving Suggestions
- On warm pandesal (“mainit na pandesal”)
- With butter on ensaymada
- As filling for hopia
- Plain as dessert (“panghimagas”)
- As palaman (spread) for bread
- Component in halo-halo
Troubleshooting Common Issues
- Lumpy Texture
- Solution: Mash ube thoroughly while warm
- Pass through a fine mesh sieve if needed
- Burning on Bottom
- Solution: Lower heat and stir constantly
- Use a heavy-bottomed pan
- Too Thick
- Solution: Add a splash of evaporated milk
- Reduce cooking time slightly
- Too Thin
- Solution: Continue cooking until desired consistency
- Remember it thickens as it cools
Ingredient Alternatives
- Fresh Ube → Frozen grated ube (add 1 tsp ube extract)
- Brown Sugar → White sugar (adjust to taste)
- Evaporated Milk → Fresh milk (reduce quantity by ¼)
- Unsalted Butter → Margarine (adjust salt accordingly)
Storage & Reheating
- Refrigerator: Up to 1 week in airtight container
- Freezer: 3-4 months (place plastic wrap on surface)
- Reheating: Microwave in 15-second intervals
- Room Temperature: Maximum 2 hours
Variations
- Coconut Ube Halaya
- Add ½ cup coconut milk
- Reduce evaporated milk accordingly
- Cheese Ube Halaya
- Add ¼ cup grated cheese at the end
- Use quick-melting cheese for best results
- Extra Firm Ube
- Cook 10-15 minutes longer
- Reduce liquid slightly
Frequently Asked Questions
Q: Can I use purple sweet potato instead of ube? A: No, purple sweet potato (kamote) has a different taste and texture. True ube gives the authentic flavor. Q: Why is my ube not purple enough? A: Fresh ube varies in color intensity. For deeper purple, use ube extract, but don’t exceed 1 teaspoon. Q: Can I reduce the sugar? A: Yes, you can reduce by up to ¼ cup, but it will affect preservation time. Q: How do I know it’s cooked enough? A: The mixture should leave a clean line when you draw your spoon through it, and should be thick enough to hold its shape. Q: Can I use an electric mixer to mash the ube? A: Yes, but be careful not to overmix as it can become gummy.
Nutrition
The Story Behind Ube Halaya
Long before trendy purple desserts took over social media, ube halaya has been gracing Filipino tables for generations. This beloved purple yam jam holds a special place in Philippine cuisine, particularly in regions where ube (purple yam) grows abundantly in the rich volcanic soil of provinces like Bohol and Benguet.
The story of ube halaya is deeply rooted in Filipino resourcefulness and creativity. When local farmers had an abundance of purple yams, they needed a way to preserve their harvest. Through a process of cooking the yams with milk and sugar while continuously stirring – a technique passed down through generations – they created this smooth, creamy delicacy that could last longer than fresh ube.
The dish gained widespread popularity thanks to the Good Shepherd nuns of Baguio City. In the 1970s, these nuns began making and selling ube halaya to support their charitable missions. Their version, made with pure ingredients and careful attention to quality, became the gold standard that Filipinos measure all ube halaya against. Today, people still line up at the Good Shepherd Convent just to bring home their famous purple yam jam.
What makes ube halaya truly special isn’t just its striking purple color or sweet taste – it’s how it brings Filipino families together. During Christmas season, particularly on Noche Buena (Christmas Eve), you’ll find this purple jam taking center stage on dessert tables across Filipino homes worldwide. The process of making it, with its required patience and constant stirring, often becomes a family activity, with recipes and techniques passed down from lolas (grandmothers) to their children and grandchildren.
Today, as global interest in Filipino cuisine grows, ube halaya has captured attention worldwide for its unique color and versatile uses. From being a simple preserved yam dish, it has evolved into a key ingredient in modern Filipino desserts – from ice cream to cheesecakes, donuts to milk teas. Yet despite its trendy status, at its heart, ube halaya remains a humble reminder of Filipino culinary heritage, family traditions, and the simple joy of sharing homemade food with loved ones.
Want to know what makes this recipe extra special? Unlike commercial versions that rely on artificial colors and flavors, this recipe stays true to the traditional method of making ube halaya, using pure purple yam and simple ingredients just like how our ancestors made it. The result? A naturally purple, creamy jam that captures the authentic taste of Philippine ube halaya.
