Peach Hatch Chile Jam
Print Pin
5 from 1 vote

Peach Hatch Chile Jam

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!
Course Condiment
Cuisine American
Keyword canning, Hatch, Hatch chile, jam, peach jam
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 half pints
Author Sheryl



  • 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.