Ube Jam Hamantaschen Filling

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Ube jam is a native Philippine dessert made from boiled and mashed purple sweet potatoes. The bright purple color is attention-grabbing, while the sweet taste and starchy texture will enliven a hamantaschen.

This recipe is printed with the permission of my colleague, Catherine Cheng, who suggested it as a novel hamantaschen filling.

What is a Purple Sweet Potato?

An ube yam is actually a yam, as opposed to a sweet potato. However, they are similar enough to Stokes Purple and Okinawa Purple potatoes that they can be used interchangeably. What’s the difference between a yam and a sweet potato? A yam grow above ground on a vine, whereas a sweet potato grows underground as a root. Yams are also moister than sweet potatoes. Both ube and sweet potatoes are excellent sources of vitamin A, vitamin C and potassium. Both are also known for their very high antioxidant content.

Cooking with these vegetables adds a bright blueish/purplish color to whatever dish you are conjuring up.

Ube Jam Latte

The simplest, and arguably most enjoyable, way to enjoy ube jam is in a latte.

To make the ube latte at home, take two big spoonfuls of the jam for every 12oz of the milk of your choice. We prefer homemade oat milk. Then just warm and stir in as if you’re making hot cocoa.

Ube Jam: A Filling for Baked Goods

You can also use ube jam as a component in baked goods. It can be swirled as an alternative for chocolate in babka or as a topping for pancakes and waffles. It is a very tasty filling for rugelach. And it is a very cool-looking, unexpected and unique-tasting hamantaschen filling.

Ingredients

  • 1 large or 2 medium purple sweet potatoes (about 1.5 to 2 lbs) cooked, peeled and chopped into cubes (or mashed)

  • 1 can condensed coconut milk

  • 1 can coconut milk (about 14 oz)

  • 1 cup almond milk (or plant milk of your choice)

  • 1/2 cup raw honey

  • 1/2 cup vegan (non-dairy) butter

  • 1/2 teaspoon salt

  • 1 teaspoon apple cider vinegar or lemon juice (optional, but it helps the potatoes retain their purple color)

  • 1 teaspoon vanilla extract

Instructions

  1. Place the potatoes, milks, sugar and butter in a large saucepan/pot and bring to a simmer.

  2. Stir frequently to distribute the liquid and to avoid sticking and burning at the bottom. Don’t let it reach a rolling boil because it will burn the bottom and ruin your whole batch of jam.

  3. Once it reaches a steady simmer lower the flame to a gentle simmer and add the salt and vinegar, if using.

  4. Continue to cook very low and slow, uncovered, stirring every few minutes, for at least 45 minutes, or until the potatoes have broken down and have mostly dissolved into the liquids. The mixture will thicken as it cools and even more so when it is chilled. It should be thick enough to coat the back of a spoon when it is done simmering. If it gets too thick, add more liquid. If it’s too thin, keep simmering uncovered until it’s thickened.

  5. Once desired consistency is reached. remove from stove and stir in vanilla.

  6. Blend, until smooth, with an immersion blender (recommended) or a food processor. Blend while warm. The jam gets thicker and stickier when cooled down.

  7. Cool to room temperature before putting in Mason jars (or other airtight containers) for storage.

  8. Keep in fridge if consuming within one week. Otherwise, store in freezer.

NOTE: Ube jam is pH sensitive. If you add it to a baked recipe with baking soda, it will turn it blue.