Prepare the yam – Boil or steam the purple yam until soft. Let it cool slightly, then mash it into a smooth paste.
Combine ingredients – In a non-stick pan, mix the mashed yam, condensed milk, coconut milk, and sugar. Stir well.
Cook the mixture – Place the pan over low-medium heat. Stir constantly to prevent sticking or burning.
Add butter and ube extract – When the mixture thickens, stir in butter and ube extract. Continue cooking and stirring.
Check consistency – Cook until the jam is thick and holds its shape but still spreadable. This usually takes 30–40 minutes.
Cool and store – Transfer to a container and let it cool completely. The jam will thicken further as it cools.
