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Hatch Chile Raspberry Jam
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3.12 from 9 votes

Raspberry Green Chile Jam

A spicy twist on regular jam, this Red Raspberry Green Chile Jam is perfect on morning toast, or served over cream cheese with crackers.
Course Condiment
Cuisine American
Keyword Hatch, Hatch green chile, jam, raspberry, red raspberry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 pints
Author Sheryl

Equipment

  • Water Bath Canner
  • heavy bottom pot
  • pint canning jars, lids and bands

Ingredients

  • 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.

Instructions

  • 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.

Notes

  • For even more kick, add 1-2 habanero or jalapeño peppers.