January 27th, 2012

Indulge Yourself To Some Purple Yam Jam

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In the Philippines you’ll find a purple treat in a container that would have you heading back for more. People from the Philippines refer to it as ube jam, “ube” being the Filipino word for purple yam. This technically makes the whole jarred goody purple yam jam, which seems much more an amateur reggae band than just a comestible.

Even so, “jam” might be a bit of a misnomer. Any time you take note of jam, you think of fruit and sugar. Yam is technically never ever a fruit, but a tuber rather. Also, ube jam is produced with milk, that will have some men and women quarrelling that it’s essentially more like pudding. Gastronomic terms correctness aside, ube jam produces a superb delicacy and it’s also a favourite for many.

Two different places are notable for providing ube jam as their specialty. From the northern area of the archipelago, Baguio delights in popularity as the house of the popular Hill Maid Ube Jam made in the walls of the Good Shepherd Convent. The mix of mountain charisma, thinking about cooking nuns, in addition to the very fact that there’s always an obnoxiously long line at the Good Shepherd store or that if suffering through the line, you’re mainly allowed to purchase 2 jars, can make Mountain Maid Ube Jam hugely popular and remarkably in demand.

And the second destination generally known as being ube jam territory is the southern island of Bohol. They say that purple yam from Bohol is much more aromatic and a lot more deeply purple. Domestic clans have long enhanced their ube jam recipes and to give you the chance to savor homemade ube jam completed by a Boholano is definitely an exceptional treat.

At the end of that day, when you opt for the northern variety or its southern counterpart, your experience with ube jam at some point make you hankering for much more.