Purple Jam (Halaya)
Hungry for more? This recipe is featured on a podcast episode!
It can be made with a sweet potato, an ube or a yam. It can be confusing which is which, but in the end, you'll get a delicious purple jam.
Prep Time: 15 min
Cook time: 1 hr
Yield: 3+ Cups
1 12-oz can evaporated milk
1/2 cup brown sugar
2.2 lb (1kg) purple yam or purple sweet potato or ube
1 10-oz can condensed milk
1/2 tsp salt
1/4 cup unsalted butter
Wash the yams and cut into evenly sized, large chunks and place them into a large pot. Fill the pot with water so that it completely covers the yams. Boil for about 30 min or until the yams are fork tender.
Remove the yams to a place and allow to cool for 10 min or until you can handle them. Then, slip off the skins, and mash with a fork or potato masher. Set aside.
In a large dutch oven over low-medium heat, combine the evaporated milk and brown sugar. Stir until the sugar is dissolved and then add in the mashed yams, condensed milk and salt. Continue heating and stirring until the jam thickens. Do not increase your heat past medium. This takes about 20 min, but is worth the time!
Once the jam is thick, add in the butter and stir until fully incorporated. Your jam is finished when you drab a spoon across the bottom of the pan and the jam stays divided.
Transfer into jars and keep in the fridge for a couple weeks, or freeze and reserve for months.
Zhuzh it up!
Instead of mashing the yams, I like to use my potato ricer to make the pulp from the yams super fine.
I love putting this spread on my toast, muffin, over ice cream, eat it straight off the spoon...wait did I say that out loud!? Once you start, you'll know why it's called the Nutella of the Philippines.
Get crazy and make Homemade Pop-Tarts with it. Flavour the icing with coconut extract and sprinkle with coconut flakes. Can't get any fancier than that!
This amazing recipe was written by Jolina. Find it on The Unlikely Baker Website: