Ube jam, a treat so good that many a Filipino – and foreigner, I’m sure – have decadently indulged in a fit of gluttony, spooning globs of it from a quart jar, practically finishing the entire thing in one sitting and effectively courting diabetes for life.
Too much of a good thing, after all, can also be bad. Ube jam in sporadic spurts and fits is debatably wholesome pleasure. Having said that, confronting a jar usually calls for an exercise in self-restraint. As expected, rare is the person who can manifest discipline in the face of such delectable goodness.
Besides the homely tuber, what else makes ube jam so sinfully sumptuous? There’s milk, perhaps both condensed and evaporated, and there’s the ubiquitous sugar. Some people stop there, preferring the subtle interaction of simple ingredients.
Happily there are others with no inhibitions whatsoever and turn the delicacy into a dairy extravaganza, making it richer with both butter and cheese. It is not recommended for the lactose intolerant, but fleshly weakness has made many of them succumb – expectedly to their temporary gratification and consequent agony. You’ll have to ask one if the suffering was worth it.
If you’re Filipino and have yet to try ube jam, you’re definitely missing out on a great local flavor. If you’re a foreigner, then it’s a delicacy you absolutely must sample.
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