This Peach Hatch Chile Jam is a little bit of sweet combined with the smoky flavor of Hatch Green Chiles – a great way to celebrate the Desert Southwest!
It’s not very often that peaches are on sale at the supermarket for $.25/lb. When I saw the sale ad, I knew, almost immediately, that I wanted to make peach jam.
To say I piled my cart high with peaches would be an understatement…
Not only were peaches very inexpensive, they placed them strategically next to the Hatch Green Chiles – coincidence? I think not! It was almost as if the market was telling me (very subtly)… that I should make Peach Hatch Chile Jam. And that is exactly what I did with this delicious jam, above.
Let me preface by saying I am a huge fan of all kinds of jam – I definitely don’t discriminate when it comes to pushing flavors together into beautiful jars that are perfect for gifting. This peach Hatch Chile jam is somewhat of a small batch recipe (it makes 5 half pints). Keep a few, then gift the rest to family and friends to celebrate the flavors of the desert southwest.
Would you like it even spicer? Then add more Hatch chiles. I kept mine in the middle, since I have young kids eating this on PB&J.
How to Make Peach Hatch Chile Jam
Start this recipe by peeling and removing the pit from each peach. Keep the peel on the peaches (it adds color), and dice them up well before adding to a deep stockpot. Then remove the stems and seeds from your Hatch Chile peppers, and place them in the blender. Pulse that blender until the peppers are well chopped (they should break down — almost a puree).
Dump those peppers in the stock pot along with the diced peaches. Add your sugar and lemon juice and allow the mixture to sit for 2-3 hours. During that time, the sugar will draw the liquid out of the peaches. (You could even allow the mixture to sit overnight).
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.
Add the pectin and stir in well. Crank the 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”.
Prepare the Jars
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 Peach 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 be like my kids and eat it straight out of the jar with a spoon – I won’t tell.
Peach Hatch Chile Jam
- Water Bath Canner
- half pint canning jars
- heavy bottom stockpot
- 5 large peaches pit removed, diced (skin on)
- 2-3 ea Hatch green chile peppers stems and seeds removed, chopped
- 4.5 C sugar
- 1 box low-sugar pectin
- 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, stem & seeds removed, in your blender. Pulse until the peppers are broken down into smaller pieces (but not quite a puree). It's best if you chop the peppers into pieces before adding to your blender.
- Add the diced peaches, pectin, peppers, sugar, and lemon juice to your deep stock pot and cover for 1-2 hours. The sugar will draw the juice out of the peaches.
- 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.
- This jam, though made with "hot" Hatch Chile peppers, is a medium on the spicy scale as the sugar plays a role in lessening the heat. For a spicier jam, add an extra Hatch Chile pepper or, keep the seeds for added flavor.
Tips to Ensure a Good Set
This recipe uses a full box of low sugar pectin and 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.
Did you make this recipe? Please rate the recipe & share a comment with me to let me know how your jam turned out.