Prepare the ube by peeling and grating it if using fresh ube, or thaw frozen ube.

In a medium saucepan, combine the grated ube, coconut milk, sugar, salt, and vanilla extract. Stir well.

Place the saucepan over medium heat and bring to a gentle simmer.

Stir the mixture every few minutes to prevent sticking.

Cook for about 20 to 25 minutes until thickened and pulls away from the sides of the pan.

If desired, mash or blend the jam for a smoother texture.

Remove from heat and let cool slightly before transferring to jars.

Seal the jars tightly and store in the refrigerator for up to two weeks.