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
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