It’s hatch chile season y’all! And peach season! So many delicious fruits abound this time of year. I wanted to get creative with a hatch chile recipe this year and thought, why not jam?
I knew I didn’t want to use pectin. After researching several different types of recipes and methods, I also realized I didn’t want 10 jars of jam either. This recipe makes one 8oz jar of hatch chile and peach jam. It’s hot and sweet, and perfect for toast or sandwiches, or anything you can think of!
1 8oz glass jar and a lid.
At this point you will also want to place your glass jar and lid into a pot of boiling water. Since I plan to store my jam in the fridge, this isn’t as big of deal. However, if you plan to store the jam for a long period of time at room temperature, sterilizing the jar is very important. I boiled the jar and lid for a few minutes then carefully removed them with tongs. Do not touch the lid or jar rim with your hands or anything that is not sterilized. Sorry no pictures, this task required 2 hands.
Put the diced chiles and peaches into a pot. No water needed! Then pour in half a cup of sugar. Turn onto medium heat. Stir frequently and bring a boil. Be careful not to burn the sugar. Don’t rush the process.
Now carefully spoon the jam into the jar, remember don’t use your hands! If you have a large mouth funnel, now would be the time to use it. I just used a sterilized spoon. Do not fill the jar to the top. Leave about an inch of space called head room.