Cut scrubbed fresh ube (or purple yams) into medium-sized chunks and place in a Dutch oven pot. Add enough water to fully cover the ube. Bring to a boil and cook until ube can easily be pierced with a fork. (About 30 minutes.)
Drain the water from the ube and allow to cool until the chunks can be easily handled without burning your hands. (About 20 minutes). While still warm, peel and discard the skins. Return the ube chunks to the Dutch oven.
Add the evaporated milk, sweetened condensed milk, brown sugar, ube flavoring, and salt to the ube. Using an immersion blender**, puree until fairly smooth.
Over medium heat, stir the ube jam until it begins to thicken. Reduce heat to medium-low. Continue to stir constantly to prevent the ube mixture from burning and cook until mixture is quite thick (approximately 20 minutes).
Add half of the butter and stir until incorporated. Add the remaining butter and stir until completely incorporated.
Ube jam is done when the mixture does not return when you drag your spoon down the middle of your pan. It could take around 30 minutes of cooking to get to this point.
Transfer to glass jars with tight-fitting lids. Allow to cool slightly, then refrigerate. The jam will continue to thicken as it chills.
This recipe makes approximately 3 cups of ube jam.
*If using frozen grated ube, use 2 packages and thaw before using. Skip instruction steps 1 -2.
**If you don't have an immersion blender, you can use a potato masher (although the resulting jam will have small chunks) or grate the cooked ube chunks prior to adding the milks and sugar.
Ube jam will keep refrigerated for up to 7 days. If longer storage is desired, freeze and allow to defrost before proceeding with adding to a recipe.
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