Green Chile Jam
4 cups roasted, peeled, and chopped chiles
2 cups apple or cranberry juice
2 T cider vinegar
1 or 2 T lemon juice
1 box of No-Sugar pectin (Sure Jell)
3 cups sugar
Hatch New Mexico Green Chile Recipes
Green Chile Jam
Every year as the green chile season approaches we usually have a few bags of last
year's crop left in our freezer. Here's a great way to make room for
the new , or, what the heck, if you don't have leftovers available,
use fresh chiles. Either way, it's a delicious addition to a chile
lover's breakfast or brunch table. It goes really well with a bagel
and cream cheese!
Green Chile Jam
4 cups roasted, peeled, and chopped chiles
2 cups apple or cranberry juice
2 T cider vinegar
1 or 2 T lemon juice
1 box of No-Sugar pectin (Sure Jell)
3 cups sugar
Mix together the chiles, juices, vinegar, and pectin.Bring to a
boil, stirring. Add the sugar, and stir in well. Bring to a boil again
and boil for one minute.
Scoop into sanitized jelly jars and seal with new seals and lids. For extra protection, cook the sealed jars in a hot water bath for 10 minutes.
Remove and let the jars cool.
Scoop into sanitized jelly jars and seal with new seals and lids. For extra protection, cook the sealed jars in a hot water bath for 10 minutes.
Remove and let the jars cool.
Looking for more New Mexico Chile recipes? Get our
"Tale of Two
Chiles" cookbook and how-to video. It has all the information you
need to start cooking New Mexico chile dishes like a native!