Ube Jam is a well-loved Pinoy spread. But for us living abroad, it may be a little challenging to find a good quality ube jam or to find the real ube (purple yam) to make our own. To solve this problem, I have decided to make a little experiment exactly a month ago. Using the locally grown sweet potatoes here in Slovenia, I mixed it with the ube powder I brought from the Philippines during our short holidays in February. The result? So delicious! It is way better compared to those ube jams found in most Asian/Pinoy stores – just don’t compare it with the Good Sheperd Ube Jam! 😛
- 1 kilogram sweet potato, cleaned and washed
- 60 grams ube powder
- 125 grams butter, unsalted
- 170 grams sweetened condensed milk
- 4 tablespoons coconut sugar, optional
- 1 teaspoon vanilla extract
- Peel the sweet potatoes and cut into pieces, about an inch cube. Boil for 20-23 minutes or until done and then drain.
- Transfer the cooked sweet potato in a wide non-stick or heavy bottom pan and mashed using a wooden spoon. Add the condensed milk, coconut sugar, butter, and the ube powder. Mix all the ingredients until well incorporated. Turn on your stove and cook the mixture for 20 minutes under medium heat. If using an induction cooker, set it to no. 5. Stir regularly.
- Once done, transfer your cooked camote-ube jam into sterilized jars. Let it cool completely before storing it in the fridge. Consume within two weeks.
- Coconut sugar is optional but this adds a little nuttiness flavor to your jam. You can skip this or substitute with regular brown sugar if you wish. Or? Feel free to experiment as well and add the kind of sugar you wish! 🙂
- Please take not that the fibrous feel of this jam is normal
- This jam is perfect for your bread and can be used also for cake filling or to make ube-buttercream frosting. I used this jam also for my ube swirl bread. See the below photo.
Did you make this recipe?
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