Hola, foodie friends!

It's been a while since I last posted in the community, as I was pretty loaded with work as a mom, tutor, housewife, and other side hustles in real life.

I was finally able to get some spare time to sit down in front of the computer and come up with a topic to write about. Today I'll be sharing the process of making homemade purple yam jam or we called this Ube Halaya. We used to prepare this delightful treat over the holidays and give it away to family members and close friends, thus it holds a very special place in my heart. You are special if you receive this homemade jam as a present because the person who gave it to you spent time and effort making it. It takes a lot of time and effort to prepare this dish, especially if you're making a large quantity. To achieve the ideal consistency and ensure that the jam won't stick to the pan bottom, constant mixing is required. If you are looking for a recipe that will also help you tone your arms, I recommend you try this.

Purple Yam Jam

Ingredients:

• 2 kg Purple Yam
• 3 cups coconut milk
• 2 cans (370ml) evaporated milk
• 1 can (300ml) condensed milk
• 1 cup white sugar (optional)
• 1/2 cup butter
• 2 tsps vanilla
• pinch of salt

Procedure:

• Wash, peel and cut the Purple Yam into large chunks before boiling it for 20 minutes, or until tender.

Tip: When peeling the uncooked yam, wear gloves because the resin from the root crop stings and itches when it comes into contact with the skin. Some people peel the yam before boiling it, but I prefer to peel it first so that the dirt can be washed out before cooking.

• Grate the cooked yam.

• In a large pot, combine coconut milk and white sugar and let it boil.

• Once boiling, add the condensed milk, evaporated milk, vanilla, a pinch of salt, and the grated purple yam. Mix it all together.

• This is where the stirring begins. Keep stirring until the liquid is reduced.

• Once the liquid has reduced, add the butter.

• Continue stirring like there's no tomorrow for 30 minutes.

• Turn off the heat, let it cool, and transfer it into a jar or container.

• Serve and enjoy! You can serve it as is, or you can use it in pastries, smooties, rice cakes, and other dishes.

I can't recall how many times I took a spoonful while waiting for it to cool.

I will be posting the recipe where I used this jam, so please stay tuned!
Photo below for a little teaser!

Shelf life: two weeks in the chiller and up to one month in the freezer.

If you'd reached this far, why didn't you help me stir? Kidding! I hope you like the recipe, and I hope you give it a try!

Thank you for reading, and I'll see you in my next one.

❤️❤️❤️

All images and videos were taken by me, unless stated otherwise.