Spicy yet sweet, this Hatch Chile jam is a perfect way to celebrate Hatch Chile season and the delicious flavors of the Southwest!
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!
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.
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.
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
- Water Bath Canner
- half pint canning jars
- heavy bottom stockpot
- 1 lb Hatch chile peppers stems removed, diced
- 5 C sugar
- 1 box pectin
- 1/2 C vinegar
- 2 Tbsp lemon juice
- 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: