Filipino Purple Yam Sweet Jam

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A beloved Filipino sweet spread made from purple yam slow-cooked with coconut milk, condensed milk, and butter until thick and glossy. Served as a snack, dessert, or topping, this vibrant violet jam has a creamy, melt-in-your-mouth texture.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 12 gSaturated Fat
• 52 gCarbs
• 4 gFiber
• 38 gSugar
• 5 gProtein
• 160 mgSodium
• 480 mgPotassium
• 170 mgCalcium
• 1.8 mgIron
• 9 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the yam base

• 1 kg fresh purple yam (ube), peeled and finely grated
• 1 cup coconut milk (200 ml)
• 1/4 teaspoon salt

For the sweet cream

• 1 can condensed milk (300 ml)
• 1/2 cup evaporated milk (120 ml)
• 3/4 cup granulated sugar
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Optional finishing

• 1/4 cup grated sharp cheddar cheese
• 2 tablespoons toasted desiccated coconut

Directions

1. Place the grated purple yam and coconut milk in a heavy-bottomed pan over medium heat, stirring often for 10-12 minutes until the yam softens and the mixture turns vivid violet.
2. Pour in the condensed milk, evaporated milk, and sugar, then stir continuously to dissolve the sugar and combine everything evenly.
3. Lower the heat to medium-low and keep stirring in slow, sweeping motions for about 20 minutes, scraping the bottom and sides to prevent scorching.
4. Add the butter and vanilla extract once the mixture begins to thicken and pull away from the sides of the pan; continue stirring for another 5-7 minutes until a soft, jam-like mound forms when a spoonful is dropped.
5. Test the doneness by drawing a line across the back of a wooden spoon coated with the mixture; if the line holds clearly without filling in, the jam is ready.
6. Transfer the hot jam into a greased serving dish or individual ramekins, smoothing the top with a spatula.
7. Sprinkle the grated cheddar cheese and toasted coconut over the surface if using, pressing gently so they adhere as the jam cools.
8. Let the dish cool to room temperature, then chill in the refrigerator for at least 2 hours before serving cold or at room temperature.

Cook’s Notes

• Wear kitchen gloves when handling fresh ube because its sticky sap can stain hands and clothing a deep violet color.
• Stir constantly once dairy is added; the sugars caramelize fast and can scorch within seconds if left unattended.
• If fresh ube is unavailable, substitute 1 kg of thawed frozen grated purple yam for an equally vibrant result.
• Adjust the sugar depending on the natural sweetness of the yam and whether condensed milk is used in full or reduced.
• Store leftovers in a sealed container in the refrigerator for up to one week; stir before serving as it sets firmly when chilled.

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