Make Homemade Ube Jam

Edited by Jomalyn Lardizabal, Eng, Nuance, vc

Jhainneraeven yam1.jpg

Every culture has a distinct cuisine, a specific set of cooking techniques and dishes. Cooking traditions using various spices or a combination of flavors unique to that culture. Many cultures have diversified their food by means of preparation, cooking methods and manufacturing. Cooking is an adventure. Varying your cooking techniques is a great way to keep our cuisine interesting and tasty. Home cooks are discovering that cooking trends with locally grown fresh foods put can make dishes interesting and distinctive. Homemade ube jam is easy to make and tastes far better than the store bought variety.

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Ube, is a jam made from "Purple Yams", a species of yam - a tuberous root vegetable. The tubes are purple; hence it's name. Ube grows in tropical climates and is often used in baking (cookies, tarts, cakes, pastries). Ube is a particular favourite of Polynesian cultures.

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How to Make Ube Jam

Making your own ube jam can be challenging, but once you master it, you'll enjoy having it as a part of your baking or cooking repertoire, and you'll enjoy the process of making it. With a little experimentation, you'll be surprised how many great tastes you can create. Experiment to find taste that you like best. Because everyone has different palates, certain tastes are more appealing, depending on your tastes.

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Ingredients For Making Ube Jam=

  • 1 (2.2 lbs) kilogram ube (purple yams)
  • 1/4 (0.55 lbs) kilogram taro root or tuber plant
  • 1/2 kilograms (1.1 lbs) white sugar
  • 1/4 (0.55 lbs) kilograms star margarine or butter
  • 1 sachet of 250 grams (0.55 lbs) coconut milk powder
  • 1 can of 500 grams (1.1 lbs) evaporated milk
  • 1 can of 500 grams (1.1 lbs) condensed milk
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What You'll Need to Make Ube Jam

  • Cooking pot used to boil the Ube.
  • Cooking pan used to cook the ube jam.
  • Ladle used to mix or stir for cooking an ube jam.
  • Paring knife used for peeling the ube and taro root or tuber plant.
  • Clean glass jar with a lid.
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Instructions For Making Ube Jam

Ube Kalamay.jpg
  1. 1
    Boil
    .
    Boil the ube and taro root in a big cooking pot with water. This is the easiest way to peel the ube and tuber plant or taro root.
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  2. 2
    Rinse
    .
    After you've cooked the ube and taro root or tuber plant, rinse with cold water.
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  3. 3
    Peel
    .
    Using the paring knife, remove the peel of ube and taro root or tuber plant.
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  4. 4
    Mash
    .
    Mash the roots like you would mashed potatoes making sure it's as smooth as you can make it.
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  5. 5
    Cook the ube
    .
    In a big cooking pan or pot (you might want to use the same pot you boiled the roots in:  
    1. On low heat, melt the star margarine or butter.
    2. Add the mashed or ground ube and taro root or tuber plant.
    3. Simmer. Cook at a very low heat until its smooth and sticky.
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  6. 6
    Add the coconut milk
    .
    You might want to add a little bit of water or more butter to get the right consistency.
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  7. 7
    Add the sugar
    .
    Keep stirring to avoid anything sticking to the pan or burning.
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  8. 8
    Lastly, add the evaporated milk and condensed milk
    .
    Mix well until its smooth or sticky.
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  9. 9
    It's Ube Jam
    !
    Once it is finished, and reached the desired consistency, transfer to a glass jar while still hot.
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  10. 10
    Store in the fridge
    .
    Once the jam has cooled, put the lid on the jar and story it in the fridge.
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  11. 11
    Once it has solidified, its easy to take a spoonful whenever you want to eat as a dessert.
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Tips

  • Avoid food from sticking to the pan. To keep from sticking to the bottom of your pans, try to avoid putting cold foods into a hot pan. Also, don't put food into a pan that is not perfectly clean. Otherwise the result build up could lead to burned food.
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If you have problems with any of the steps in this article, please ask a question for more help, or post in the comments section below.

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Article Info

Categories : Jams & Jellies

Recent edits by: Nuance, Eng, Jomalyn Lardizabal

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