A spicy twist on regular jam, this Red Raspberry Green Chile Jam is perfect on morning toast, or served over cream cheese with crackers!
The end of August and early part of September mark Hatch Chile season in the desert Southwest. It’s a time when the scent of roasted hatch chiles wafts through the air in cities and towns throughout the state of New Mexico.
Every September, Hatch, New Mexico celebrates the Hatch Chile with their annual Hatch Chile festival. It’s a weekend packed full of events that tribute what makes Hatch such a wonderful place to grow these deliciously amazing green chiles.
The smell of roasted chiles…
I love that smell – it reminds me of my trip out to Hatch, New Mexico a few years ago. As I pulled into this little town to find parking at their annual Hatch Chile festival, I could smell the chiles. In fact, I could smell the chiles when I drove into town – miles away from the chile festival. The scent permeated through the air and got even stronger as I grew closer to the festival grounds.
Who needs a car air freshener when you have green chiles?
The festival sprawled out on wide open spaces of field with a multitude of people gathered to celebrate the delicious Hatch Chile. Yum and Yum!
I shoved a few bags of Hatch chiles in my large cooler and headed back to Phoenix. There was absolutely no need for any type of an air freshener on that trip back… the smell of Hatch chiles was enough!
Raspberry Green Chile Jam
It has been a few years since that trip, but and while I haven’t been out there since, I have been eager to pick up Hatch chiles in the store right around this time of the year.
One of my favorite ways to use Hatch chiles is to make a spicy relish. But this jam takes a very close second! Red raspberries merry with green chiles to create this kicked up jam that’s wonderful when spread on toasted sourdough bread.
All in all, it’s simple to make as well. First, toss on some gloves. Then remove the stem and seeds of each. green chile. Toss them in the food processor with the red raspberries and puree them until broken down.
Pour them in a heavy bottom pot that you set on the stove. Then, add the water, lemon juice and pectin. Bring to a boil, then immediately add the sugar. The mixture will need to come to a full rolling boil for several minutes and a temp of 220 before you ladle into hot, prepared jars.
Bring your water bath canner to a boil on the stove top. Then process the jars for 10 minutes in the hot water bath. Once done, remove and allow the jars to cool and the jam to set.
This recipe makes three pints of Raspberry Green Chile Jam that you can eat or gift to friends and family. Enjoy this jam many different ways:
- Over a block of cream cheese spread on toasted sourdough
- Served next to your chicken or beef as a garnish/condiment
- Spread on toasted bread for a light breakfast
For an even spicier jam, add a few jalapeños or habanero peppers for extra zing.
Raspberry Green Chile Jam
- Water Bath Canner
- heavy bottom pot
- pint canning jars, lids and bands
- 12 oz red raspberries fresh or frozen
- 5 C green chile peppers stems and seeds removed, about 10-12 large peppers
- 1 C water
- 1 Tbsp lemon juice
- 6 C granulated sugar
- 1 pkg dry pectin 1 3/4 oz.
- Combine raspberries and green chiles in the food processer and puree until broken down.
- Add the raspberries, green chiles, water, and lemon juice in an 8 quart non-stick heavy bottom pot.
- Bring to a boil over medium high heat, stirring constantly.
- Add sugar all at once.
- Return mixture to a boil, stirring constantly.
- Boil hard for one minute, jam should be at a temp of 220 degrees F.
- Remove from heat. Ladle into hot pint-size jars, leaving 1/4" headspace.
- Place lids on jars, and screw on bands fingertip-tight.
- Process in a boiling water bath for 10 minutes, adjusting the processing time for larger jars or elevation, as necessary.
- Remove from hot water bath and allow to cool. You should hear the lids pop as the jars seal.
- For even more kick, add 1-2 habanero or jalapeño peppers.
Did you make this recipe? If you did, please rate the recipe and leave a comment to let me know how it turned out!