Steam or boil the ube until tender for about 30-40 minutes. I prefer steaming over boiling because the natural purple color stays in the ube.
Once cooked through, let them cool down before chopping them into small cubes and set aside.
In a heavy bottom, large pot, add the cooked ube, condensed milk, and coconut milk. If you want your ube jam a little bit sweeter, add the sugar as well.
With an immersion blender, blend the mixture until smooth. You can also use a food processor or a potato masher but it will take longer to get your ube mixture smooth.
Once smooth, move the pot on the stove and set it on a low-medium fire.
Here comes the real job, stir the ube mixture continuously while cooking to prevent the jam from sticking to the bottom of the pot. Do this until you have a spreadable consistency. At this point, add Ubeness® flavoring and witness its magic :)
When it has cooked to the consistency you wanted, whisk in the butter and stir until combined.
Spoon the ube jam in clean (sterilized if possible) jars while still hot and allow it to cool down to room temperature. The ube jam will last in the refrigerator for about 4 to 5 days but you can freeze it for up to 4 months.