Easy Purple Classic Bread
INGREDIENTS:
- 1 can (14oz) Sweetened Condensed Milk
- 1 tablespoon Coconut Oil
- 1 cup Granulated Sugar
- 2 cups of Ube (purple yam), cubed
- 1/2 cup Coconut Milk Canned
INSTRUCTIONS:
- Bring the ube to a boil and cook until tender. Drain the pot and allow the ube to cool to room temperature.
- Peel and dice the ube into 1" squares.
- Using a rubber spatula, stir together the ube, sugar, coconut milk, and sweetened condensed milk in a large saucepan over high heat.
- Bring everything to a boil, while stirring frequently.
- Reduce heat to low/medium. Stir/mash until the mixture thickens, being sure to scrape the bottom of the pot with the spatula to prevent the mixture from burning.
- Continue to simmer the mixture, stirring until it tightens up and begins to pull away from the sides of the pot, about 30 minutes total. Remove from heat.
- Stir in the coconut oil and continue to mix until the oil is completely incorporated into the jam.
- Allow the mixture to cool slightly in the pan, then transfer the warm mixture to a food processor and pulse until completely smooth.
- Transfer the ube halaya to jars or containers. Store at room temperature for easier spreading. If storing in the refrigerator, allow jam to come to room temp before using so it is easier to spread.