Purple is a royal color. It is also a color often traditionally associated with the Christmas season for many Christians and Catholics. It must be the reason I am on a purple streak, after the puto bumbong and now this quick post on ube jaleya… I have done a post on ube jaleya before, including my recipe, as well as musing about the color of the Good Shepherd Ube jam, that one of their nuns assure me is not colored (see comments section of that post!), but I have to make this jam at least once a year so here is a post on this year’s batch. This is the peak season for the most incredibly fragrant and delicious ube from the island of Bohol. My mom waxed poetic about Boholano ube and I can see why… it is GOOD. My sister-in-law was visiting Bohol last week and brought back 3 kilos of top quality kinampay or ube and I promptly made it into jaleya. I made six disposable plastic containers worth of jam.
I have to admit that instead of using a food mill which results in a finer texture, I “cheated” and used a food processor. While the taste was the same, I am convinced that the whirling and blitzing in the food processor may have affected the texture and released more of the gluten or starches… I wouldn’t do it again and don’t recommend you take that shortcut. Do it as described in the original recipe. The taste however, was delicious and as you can see from the photos the color was brilliant. Unlike puto bumbong, I am not averse anymore to anyone adding a touch of food coloring to ube jaleya, because it can turn out quite pale otherwise. And the color doesn’t affect the taste at all, unlike in adulterated puto bumbong, where the artificial color entirely replaces the fragrant pirurutong… I will enjoy this jam over the next few days and it will remind me of my mom during the holidays. Besides eating it straight on a spoon, I love it in an over-the-top, homemade halo-halo… YUM!!!