Back to 8 servings 2 pounds ube (purple yam), fresh, boiled and mashed, or frozen grated and thawed 13.5 ounces coconut milk, full-fat, one 13.5-ounce can 12 ounces evaporated milk, one 12-ounce can 14 ounces sweetened condensed milk, one 14-ounce can 0.25 cup unsalted butter, about 4 tablespoons 0.5 cup light brown sugar, packed; add more to taste, up to 1 cup 0.5 teaspoon fine sea salt 1 teaspoon ube extract, optional; deepens color and flavor
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1 Step 1: If using fresh ube, cut it into pieces, cover with water, and boil for 25 to 30 minutes until a fork passes through with no resistance. Drain and cool about 10 minutes. Peel while warm and mash until completely smooth, or pass through a ricer. If using frozen grated ube, thaw it first.2 Step 2: Blend the mashed ube with the coconut milk and evaporated milk until smooth, or mash directly in the pan with an immersion blender, and transfer to a large light-colored saucepan.3 Step 3: Add the condensed milk, butter, ube extract if using, and salt. Stir to combine.4 Step 4: Cook over medium-low heat, stirring often and scraping the bottom and sides, for 30 to 40 minutes, until the mixture thickens noticeably. Keep the heat steady and never let it boil hard.5 Step 5: Stir in the brown sugar a little at a time, tasting as you go, until sweet enough for you.6 Step 6: Continue cooking and stirring until the jam is ready: a spatula dragged across the bottom of the pan leaves a clear trail that holds its place. For a firmer jam, cook about 10 minutes longer.7 Step 7: Remove from the heat, transfer to a large heat-safe bowl or container, and let cool completely. It thickens further as it cools.getsaucepan.com/r/62cbb619-9e84-50f3-9a50-ae39e762bac2
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