Ube jam, a jam made from purple yam

Directions

1. Boil the yam with its skin on for 30 minutes. Drain it and let it cool. ⏱ 30 min
2. Peel it and grate it finely. ≈ 8 min
3. Heat the saucepan over medium heat. ⏱ ≈ 10 min
4. Melt the butter, then add the condensed milk and vanilla. Mix well. ⏱ ≈ 7 min
5. Add the grated coconut. ≈ 3 min
6. Turn down the heat. ≈ 3 min
7. Continue to stir for 30 minutes, until the mixture thickens and becomes slightly dry. ⏱ 30 min
8. Add the evaporated milk and continue cooking for 15 minutes, stirring occasionally, making sure the mixture doesn’t stick to the saucepan. ⏱ 15 min
9. Let it cool, then pour into a dish or individual ramekins. ⏱ ≈ 20 min
10. Refrigerate before serving. ≈ 2 min
11. Before serving, you can spread a little butter or margarine on top. ≈ 4 min
12. For a more pronounced sweetness, sprinkle sugar over the surface while it is still warm. ≈ 2 min
13. Instead of grating the aubergine, cut it into cubes and blend it: the texture will be finer. ≈ 8 min