Creamy Purple Yam Jam

 A creamier and smoother version of purple yam jam, this pureed goodness is so versatile, it is one of the favorites in Philippines (and some other Asian) delicacies.
My mother-in-law came home the other day with loads of fresh vegetables and rootcrops from
visiting her sister who owns a farm. She then motioned to me that she got purple yam and sweet potatoes for me as she knows I liked cooking with those. (Mothers knows best!) It was quite alot, so I simply decided that I'm gonna recreate my purple yam jam recipe to a creamier and more spreadable, smooth texture. I got to work, and I thought it was better than the one I made before (with coconut milk and sugar) so I let my husband try it out, I toasted some bread, spread some of my jam on it and handed it over to my husband like a proud scientist boasting her new invention, I was, of course expecting a "woah! it's so delicious!" but then what I got was a "hmm..tastes okay.." and I was wondering what the problem could be, then he took another bite, then was like, "wow.. this actually taste good, taste better than nutella!" then I gave him the whats up with you kind of look and he responded by saying, that at first it was normal but then at the second bite,  he got to really appreciate the flavor and after that, hogged all 2 slices of bread and made another two, so I'd say, my purple yam jam was a success! :)

A jar of purple yam jam with toasts, perfect for breakfast!

Here's some helpful images :)

Boiled and mashed purple yam

Purple yam after blitzing in the blender

Melted butter, condensed and evaporated milk

In goes the pureed purple yam

I know it looks like it's not gonna come together, but keep faith :)

Slowly coming together now

Keep stirring to avoid burnt jam on the bottom and sides of the wokw

With some determination and a bit of elbow grease, it finally looked more like a jam! 

Finished product! made about 1500 grams of it. lol

Creamy Ube / Purple Yam Jam

By Claire A. Suarez
A creamier and smoother version of purple yam jam

Prep time: 00:45, Cook time: 00:30, Total time: 01:15
Yield: Approx 1500g

Ingredients:
1 kg purple yam
2 cans condensed milk
1 can evaporated milk
1/2 cup margarine

Instructions:

Boil the purple yam until soft and tender, drain, then peel off skin and chop into small chunks, then blitz in the blender until smooth.

In a pan on medium heat, melt the margarine then add the condensed milk, evaporated milk and purple yam purée and keep stirring until mixture is thick and desired consistency is achieved.

Place in any sterilized container and keep refrigirated. You can serve it as it is or as a spread on bread, filling on buns, mochi, practically good with anything as this jam is versatile :)

Calories per serving: 0.03kcal per Tablespoon
Fat per serving: 1.24g per Tablespoon