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Hatch Chile White Chicken Chili

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Hatch Chile Jam

Condiment

Jump to Recipe Print Recipe

Spicy yet sweet, this Hatch Chile jam is a perfect way to celebrate Hatch Chile season and the delicious flavors of the Southwest!

Hatch Chile Jam

The summer might be winding down for some, but here in the Southwest, it’s just the beginning of Hatch Chile season. One of the most popular times of the year, Hatch Chile season brings all the flavors of the desert Southwest in a Chile that is incredible in a variety of recipes:

  • Yummy Hatch Chile Sourdough Biscuits
  • or…Hatch Chile Relish
  • you can even make Hatch Chile Salsa
  • or try your hand at this Hatch Chile Cheddar Cheese
  • Hatch Chile Hummus

You can even use Hatch Chiles to make chocolate chip cookies…

Or even Cornbread. So so good!

Hatch Chiles on the Grill

They really are one of my favorite things to work with in the kitchen just because they are so versatile and they add so much flavor. Not to mention… being from the desert Southwest, I absolutely LOVE the fact that Hatch is just a few short hours from my home.

Hatch Chile Jam

This Hatch Chile jam is incredible on toasted bread, on crackers spread with cream cheese or (if you are like some of my kids), eaten directly from the jar. Yes… my kids actually do that!

If you are planning on making Hatch Chile jam, you have a few options. I much prefer to use the bagged, roasted Hatch Chiles from the Hatch Chile store.

Hatch Chiles

Having these bags makes it nearly effortless to make this jam – as the chiles are already roasted and diced and ready to dump in the pot with the sugar, pectin, vinegar and lemon juice.

However, if you aren’t up for purchasing Hatch Chiles online, then grab a pound at your local market (during Hatch Chile season of course!). Roast your chiles at home, then remove the stem and dice the chiles, keeping the seeds. The seeds give the jam some heat – you’ll want to keep them in the jam.

Dump those peppers in your deep stock pot along with the rest of the ingredients – sugar, vinegar, pectin and lemon juice.

A tall stock pot is a necessity when making jam. The jam will boil up and a deep pot ensures that it doesn’t boil over and burn your stove top range.

Crank that heat and bring the mixture to a boil. You want the mixture to reach 220 degrees F for the jam to result in a good “set”.

While you are working on the jam, take the time to toss the water bath canner on the stove and heat that water to boiling so that’s ready to go when your jam is done. Then wash your jars and place the jars, lids and bands in a 200 degree F oven to sterilize. Pull them out just before you are ready to fill.

Hatch Chile Jam

Hatch Chile Jam

Fill the Sterilized Jars

Once the jam has reached the setting point (220 degrees F), allow it to continue to boil for 4-5 minutes.

Then carefully remove from heat and ladle into sterilized canning jars, leaving 1/2 inch headspace. Wipe rims thoroughly and then apply lids and bands (finger tight).

Process in a Water Bath Canner

Lower the filled jars into a hot water bath, cover with 2 inches of water. Carefully place the lid on the water bath canner, and bring water to a steady boil.

Process the jars for 10 minutes (half pints), adjusting for altitude. Turn off the heat, remove the lid and allow the jars to rest for 5 minutes. Then remove the jars entirely and allow to cool. Check lids for a good seal after 24 hours. Lids should not flex up and down when center is pressed. 

Store jars  in a cool place for up to one year.

How to Serve Hatch Chile Jam

This jam is great when spread on fresh sourdough bread, toast, or even served as an appetizer on crackers with a little cream cheese, or a slice of cheese.  Want it even spicier? Add 2-3 extra Fresno peppers for more heat.

Tips to Ensure a Good Set

This recipe uses a full box of pectin a specific amount of sugar.  Should you choose to double the recipe, or lessen the sugar, you’ll want to adjust the pectin accordingly to ensure the jam sets.

Jam can take up to 24 hours to properly set.  Please don’t panic if you see that your jam isn’t starting to set – as the jars cool, the pectin will kick in and the transformation will happen.

Hatch Chile Jam
Print Pin
3.43 from 14 votes

Hatch Chile Jam

Spicy yet sweet, this Hatch Chile jam is a perfect way to celebrate Hatch Chile season and the delicious flavors of the Southwest!
Course Condiment
Cuisine American
Keyword canning, Hatch, Hatch chile, jam
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 half pints
Author Sheryl

Equipment

  • Water Bath Canner
  • half pint canning jars
  • lids/rings
  • heavy bottom stockpot
  • Ladle

Ingredients

  • 1 lb Hatch chile peppers stems removed, diced
  • 5 C sugar
  • 1 box pectin
  • 1/2 C vinegar
  • 2 Tbsp lemon juice

Instructions

  • Fill the water bath canner with water on a separate stove burner to prepare the jam for the water bath.
  • Wash the canning jars. Place the canning jars, lids and bands in the oven at 200 degrees F to sterilize while you are making the jam (it helps to have them all in an 13x9 dish to keep them all together).
  • Add the peppers, sugar, pectin, vinegar and lemon juice to your deep stock pot. Give it a stir to combine.
  • Crank the heat to high and bring the mixture to a rolling boil. Stir frequently, until the mixture reaches 220 degrees F. Once the mixture reaches 220 degrees F, continue to boil for 4-5 minutes.
  • Carefully remove the pot from the stove.
  • Remove from heat and ladle into sterilized canning jars, leaving 1/2 inch headspace. Wipe rims thoroughly and then apply lids and bands (finger tight).
  • Placed filled jars in a hot water bath, ensuring that they are covered by 2 inches of water. Place lid on water bath canner, and bring water to a steady boil.
  • Process the jars for 10 minutes (half pint), adjusting for altitude. Boil 10 minutes at altitudes of 1,000 feet or less. Boil one additional minute for every 1,000 feet elevation.
  • Turn off the heat, remove the lid and allow the jars to rest for 5 minutes. Then remove the jars entirely and allow to cool. 
  • Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. Store jars in a cool place for up to 1 year.

Did you make this recipe? Please rate the recipe & share a comment with me to let me know how your jam turned out.

Check out these other jam recipes:

  • Small Batch Carrot Jam
  • Wolf Berry Jam (Goji Berry)
  • Rose Hip Jelly
  • Old Fashioned Grape Jam
  • Peach and Green Chile Jam
  • Raspberry and Green Chile Jam
  • Sweet and Spicy Jalapeno Jam
  • Spicy Red Pepper Jam

Hatch Chile Jam

Shared by Sheryl

Comments

  1. Jacqueline says

    November 6, 2022 at 10:45 pm

    How much pectin is in a box of pectin that you’re referring to? There are several different types at the store and I want to ensure I get the correct amount.

    Reply
    • Sheryl says

      November 7, 2022 at 8:31 am

      1.75 oz – I use Sure-Jell pectin from the local grocery store (most of the time I get it at Walmart in a 2 pack).

      Reply

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Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

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