Ube Jam (Halaya) Spread on Mini Naan
Ube halaya is a classic Filipino celebration dessert — creamy, gently sweet, and naturally purple. Spread it on warm naan, swirl into yogurt, layer into desserts, or just eat it by the spoon. It’s slow-cooked, but it’s not complicated — just stir and let it thicken.
Ingredients
Ingredients
- 2.2 lbs fresh ube (purple yam), peeled and chopped (or substitute frozen grated ube if fresh is unavailable)
- 1 (12 oz) can evaporated milk
- 1 (10 oz) can condensed milk
- ½ cup packed brown sugar
- ½ tsp salt
- ¼ cup unsalted butter, softened and cubed
Instructions
- Cook the ube: Place ube pieces in a pot of water and boil until tender — about 30 minutes. Drain, let cool slightly, then peel and mash until smooth.
- Start the base: In a large non-stick skillet or wok, combine evaporated milk and brown sugar. Heat on medium, stirring until the sugar dissolves.
- Add the ube: Stir in the mashed ube, condensed milk, and salt. Keep the heat medium — do not go higher.
- Stir, slowly: Cook, stirring often, until the mixture thickens and pulls away from the pan — about 20–30 minutes.
- Finish: Add butter and continue stirring until glossy and very thick.
- Check doneness: Drag a spoon across the pan — if the jam holds the line and does not flood back, it’s ready.
- Cool + store: Transfer to a heatproof jar or container. Cool completely before covering. Store in the fridge up to 1 week.
Instructions
How to Serve
- Spread on warm Panaji Naan
- Stir into yogurt or oats
- Add to ice cream (life-changing)
Notes
- If using frozen grated ube, drain well before cooking or the jam will be loose.
- Stir constantly near the end — once thick, it can burn quickly.
- For extra-smooth texture, mash ube while still warm or pass through a sieve.
