Yes, this particular recipe is vegan, dairy-free and plant-based. If you have ube extract on hand, you can add a little to the mixture to enhance the colour (although already vivid). Yes, fresh ube can be difficult to come by, so this recipe was tested with frozen grated ube. The ube jam will continue to thicken once cooled. Using a large pot will help with the sputtering, and the increased surface area will help the jam thicken up faster. You'll also need to consistently stir the jam, so that it doesn't stick to the bottom of the pot. It's important to take your time with this ube jam. Just let it warm up a little and it will be easily spreadable. Note: due to coconut milk in the mixture, the ube jam may be solid while chilled. Use the Ube Halaya as a spread/filling, baked in buns or bread, or as a base in ice cream. There are plenty of ways to use Ube Halaya. I don't recommend freezing this homemade ube jam as the texture will change once defrosted. Store the Ube Halaya jam in the fridge for up to 1 week. Note: The ube jam will continue to thicken once cooled. Once thickened, transfer to a clean, sterilized glass jar and let cool. Near the end of the cooking time, stir in the vanilla extract. It will take about 20-25 minutes, depending on your stove's heat. Reduce to medium-low heat and continuously stir until thickened and creamy. Stir the mixture with a wooden spoon or spatula until the mixture is smooth. In a large pot over medium heat, add the grated ube, coconut milk and granulated sugar.
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