Step 1

Melt the butter in a large saucepan over medium-low heat. Add the evaporated milk, condensed milk, sugar, and grated ube. Stir to combine.

Step 2

Bring to a boil and continue stirring gently and constantly until the ube halaya thickens, 25–30 minutes.

Step 3

Stir in the food coloring for a more vibrant purple color, if desired.

Step 4

Transfer the ube halaya to a heatproof airtight container and let cool. Spread on toast while still warm, or let cool completely before using in your favorite desserts. The jam will keep in the refrigerator for up to 1 week.

Step 5

Enjoy!