How to make a Perfectly Smooth Ube Jam

Photo Credits: ctto


  • 1 kilo ube yam root
  • 1 can (14 ounces) evaporated milk
  • 2 cans (12 ounces) condensed milk
  • 1/2 cup butter or margarine
  • 1/2 teaspoon of vanilla (optional)


  1. On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
  2. Peel and finely grate the ube yam.
  3. Heat a big wok in medium heat.
  4. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
  5. Add the 1 kilo grated ube yam,
  6. Adjust the heat to low
  7. Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
  8. Add the evaporated milk and continue to mix for another 15 minutes. Let cool
  9. To make it perfectly smooth use a stand mixer and mix in high speed until you achieve the perfect smoothness you want.
  10. Store ube in glass jars that have been washed thoroughly and sterilized. Keep refrigerated. This keeps for a week up to ten days in the refrigerator.

Cooking Tips: You may spread additional butter or margarine on top of the jam before serving.

Credits to: