Combine raspberries and green chiles in the food processer and puree until broken down.
Add the raspberries, green chiles, water, lemon juice and pectin 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.