Ube Halaya (Filipino purple yam jam)

Name: Ube Halaya (Filipino purple yam jam)
Total time: 1 h 20 min
Cuisine: Filipino
Ingredients: 700g purple sweet potato, or ube, peeled and cut into chunks; 400ml coconut milk; 200g sweetened condensed milk; 60g caster sugar; 50g butter; 1 tsp vanilla extract; 0.25 tsp salt

A thick, silky purple jam of ube cooked slowly with coconut milk and condensed milk, spooned warm or set and sliced.

Time1 hr 20
LevelEasy
Costabout £0.75 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 servings

Ingredients

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700 gpurple sweet potatoor ube, peeled and cut into chunks
400 mlcoconut milk
200 gsweetened condensed milk
60 gcaster sugar
50 gbutter
1 tspvanilla extract
¼ tspsalt

Method

1
Boil the purple sweet potato chunks in water for 20 minutes, until completely soft.
20 min
2
Drain well and mash until perfectly smooth. Press through a sieve if there are any lumps, as they will not cook out.
3
Melt the butter in a wide non-stick pan over a medium heat. Add the mash, coconut milk, condensed milk and sugar.
4
Cook for 25 to 30 minutes, stirring all the time, until the jam is thick, glossy and pulls away from the sides of the pan. A spoon dragged across the base should leave a clear trail.
28 min 20 s
5
Stir in the vanilla and salt. Press into a greased dish and smooth the top.
6
Cool for 1 hour. Serve spooned warm, or chilled and cut into squares with a little extra condensed milk over the top.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.