This is a recipe for making purple yam jam at home. Purple yam is from a yam called Ube with its origins from the Philippines. Ube is made into lots of dessert things. With its vivid purple color, it has gained popularity on social media like the Instagram platform. Here is what it looks like on Instagram when one searches the #ube. A range of vivid colored purple desserts.
Purple yam jam is eaten like an ordinary jam on a piece of toast. It can be added to porridge oats although it may taste quite heavy. Also used as sweet based to make Ube cake. It is possible to obtain purple yam from fresh. Otherwise, if you live abroad outside the Philippines it is sold in Filipino grocers in grated frozen form.
Making Purple yam jam
To make purple yam jam is very easy all you need is just 3 keys ingredients. The consistency is rather thick so a bit of elbow grease is required here. this to prevent the jam from burning. It’s a bit like making custard or lemon curd. This jam will last the most 5 days kept in tight container in a fridge. The jam does harden up when kept in the fridge due to its fat content. So it will need softening up to bring it back to jam consistency.
There are a few variations I found to making purple jam by adding butter or grated cheddar cheese at the end. I personally find that the key ingredients will make a lovely jam. It is just like making other types of fruit-based jam. However, in this instance, there is no pectin involve as yam itself is starchy. So do give it a try if you can.
Thank you for reading and dropping by. Do have look at my other Ube recipes like piche piche ube a cassava-based dessert with Ube in it.
Purple yam jam
- Cokking pot
- 200 grams frozen Ube (defrosted and soften)
- 1 can coconut milk 400mls
- 4 tbsp caster sugar
- 2 tbsp butter (optional)
- In a cooking pot add the ingredients. Then bring to boil then on slow simmer cook till the mixture resembles a jam consistency.