Homemade Ube Halaya (Purple Yam Jam)

If you’ve never tasted ube halaya, you’re in for a treat. This creamy Filipino dessert combines purple yam, coconut cream, and sweetened condensed milk to create a rich, slightly nutty spread with a naturally vibrant purple color.

Ube halaya, also called ube jam, is a beloved staple in Filipino households. It’s delicious spread on toast, used as a filling for pastries, stirred into halo-halo, or simply enjoyed by the spoonful. Homemade ube halaya is straightforward to make and tastes far superior to most store-bought versions.

What Is Ube Halaya?

Ube halaya (ube jam) is a traditional Filipino dessert made from boiled and mashed purple yam cooked with milk and sugar until thick and spreadable. The yam provides the distinctive purple hue; a touch of ube extract can deepen the color and intensify the flavor. The final product is smooth, sweet, and slightly coconutty.

Why You’ll Love This Ube Jam

• Creamy and flavorful – Coconut cream and condensed milk give it a rich, silky texture.
• Versatile – Eat it on toast, use it in desserts, or enjoy it straight from the jar.
• Customizable – You can adjust sweetness and texture to suit your preferences.
• Great to gift – Homemade ube halaya jars make thoughtful edible gifts.
• Freezer-friendly – Make a batch and keep some for later.

Ingredients You’ll Need

• Ube (purple yam) – fresh or frozen; if fresh, peel and cube before boiling.
• Evaporated milk – adds creaminess without heaviness.
• Condensed milk – delivers sweet, sticky richness.
• Coconut cream – provides a subtle tropical note that complements ube.
• Sugar – add to taste.
• Ube extract – optional, for deeper color and flavor.
• Vanilla extract – a small amount for depth.
• Butter – stirred in at the end for gloss and smoothness.

Please scroll ⬇️ to the recipe for exact ingredient amounts and full instructions.

How to Make Ube Halaya

1. Prep the ube: Peel and cut the ube into cubes, then rinse.
2. Boil until tender: Put the ube cubes in a pot, cover with water, and boil until fork-tender, about 20–25 minutes. Drain and mash.

1. Blend the base: Return the mashed ube to the pot and add evaporated milk, condensed milk, coconut cream, sugar, ube extract, and vanilla. Use an immersion blender or regular blender in batches to achieve a smooth texture.
2. Cook it down: Over medium-low heat, stir constantly and scrape the bottom to prevent burning. The mixture will thicken after about 15–20 minutes.

1. Finish with butter: Stir in butter once the jam has thickened; continue stirring until it becomes glossy and smooth.
2. Cool and store: Allow to cool slightly, then transfer to clean jars or containers. The jam will firm up as it cools.

How to Store Ube Halaya

• Refrigerator: Keep in an airtight container for up to 1 week.
• Freezer: Freeze for up to 2 months and thaw overnight in the fridge before using.
• Serving: Enjoy chilled or at room temperature. Heat briefly in the microwave (10–15 seconds) if you prefer it warm.

Ways to Use Ube Halaya

Ube halaya is versatile: spread it on toast or pan de sal, swirl it into yogurt or oatmeal, or use it as a filling for donuts, mochi, cakes, and cupcakes. It’s a classic halo-halo topping and can be baked into cookies or bars. Or, of course, enjoy it straight from the jar with a spoon.

The Best Homemade Ube Jam

Making ube halaya at home fills the kitchen with a comforting aroma and results in a silky, richly flavored spread that celebrates Filipino flavors. Once you try homemade ube halaya, it’s hard to go back to the store-bought kind.

If you make this recipe, tell us what you paired it with—or whether you enjoyed it straight from the jar.

RECIPE