Purple Yam Jam Recipe

Purple yam: A vibrant root vegetable that gives the jam its unique color and flavor.

Coconut milk: Adds a creamy texture and a hint of tropical flavor to the jam.

Condensed milk: Sweetens the jam and contributes to its rich consistency.

Sugar: Enhances the sweetness and helps achieve the desired jam-like consistency.

Vanilla extract: Adds a subtle depth of flavor and aroma to the jam.

To achieve a smoother texture for your purple yam jam, consider using an immersion blender directly in the pot after the mixture has thickened. This will help break down any remaining chunks of yam and give your jam a more uniform consistency. Additionally, make sure to constantly stir the mixture to prevent it from sticking to the bottom of the pot and burning, which can affect the flavor.

• grated purple yam - Substitute with grated sweet potato: Sweet potatoes have a similar texture and sweetness, making them a good alternative.

• coconut milk - Substitute with almond milk: Almond milk provides a creamy texture and mild flavor, though it lacks the coconut essence.

• condensed milk - Substitute with evaporated milk and sugar: Mixing evaporated milk with sugar can mimic the sweetness and thickness of condensed milk.

• sugar - Substitute with honey: Honey can provide the necessary sweetness, though it will add a distinct flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• Ensure your purple yam jam is completely cool before storing. This prevents condensation inside the jar, which can affect the jam's texture and shelf life.
• Use sterilized jars to store your jam. Sterilizing jars can be done by boiling them in water for 10 minutes or running them through a hot cycle in the dishwasher.
• Fill the jars with the jam, leaving about ¼ inch of space at the top. This allows for expansion if you decide to freeze the jam.
• Seal the jars tightly with lids. Make sure the lids are also sterilized to prevent contamination.
• Label the jars with the date of preparation. This helps you keep track of how long the jam has been stored.
• Store the jars in the refrigerator. The purple yam jam will keep for up to 2 weeks when refrigerated.
• For longer storage, you can freeze the jam. Place the jars in the freezer, ensuring they are upright and not stacked. The jam can be frozen for up to 6 months.
• When ready to use, thaw the jam in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• If you prefer to store the jam in smaller portions, use ice cube trays. Fill each compartment with jam, freeze until solid, then transfer the cubes to a freezer-safe bag or container.
• Always use a clean spoon when scooping out the jam to avoid introducing bacteria.

• Stovetop Method: Place the purple yam jam in a small saucepan. Add a splash of coconut milk or water to help loosen it up. Heat over low to medium heat, stirring constantly until warmed through. This method ensures even heating and prevents the jam from sticking to the pan.

• Microwave Method: Transfer a portion of the purple yam jam to a microwave-safe bowl. Cover the bowl with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on medium power in 20-second intervals, stirring in between, until the jam reaches your desired temperature. Be cautious not to overheat, as it can cause the jam to dry out.

• Double Boiler Method: Fill a pot with a few inches of water and bring it to a simmer. Place a heatproof bowl containing the purple yam jam over the pot, ensuring the bottom of the bowl doesn't touch the water. Stir the jam occasionally until it is warmed through. This gentle heating method helps maintain the jam's smooth texture.

• Oven Method: Preheat your oven to 300°F (150°C). Place the purple yam jam in an oven-safe dish and cover it with aluminum foil to prevent drying out. Heat for about 10-15 minutes, stirring halfway through, until the jam is warm. This method is ideal if you are reheating a larger quantity.

• Steam Method: Place the purple yam jam in a heatproof bowl and set it in a steamer basket over simmering water. Cover and steam for about 5-10 minutes, stirring occasionally, until the jam is heated through. This method helps retain moisture and prevents the jam from becoming too thick.

• Pot: Used to combine and cook the ingredients over medium heat.

• Wooden spoon: Ideal for stirring the mixture constantly to prevent burning.

• Measuring cups: Essential for accurately measuring the grated purple yam, coconut milk, condensed milk, and sugar.

• Teaspoon: Used to measure the vanilla extract.

• Blender: Optional, for blending the mixture if a smoother texture is preferred.

• Sterilized jars: Necessary for storing the finished purple yam jam in the refrigerator.

• Grater: Used to grate the purple yam before cooking.

• Spatula: Helpful for scraping down the sides of the pot to ensure even cooking.

Prepare ingredients in advance: Grate the purple yam and measure out the coconut milk, condensed milk, and sugar the night before to save time.

Use a non-stick pot: This prevents the yam mixture from sticking and burning, making it easier to stir and clean up.

Constant stirring: Stir constantly to avoid burning, which can save you from having to start over.

Blend while warm: If you prefer a smoother texture, blend the mixture while it's still warm to save time.

Sterilize jars ahead: Sterilize your jars in advance so they’re ready when the jam is done.