Imagine a condiment that can transform your ordinary meals into extraordinary culinary experiences - that's exactly what this Roasted Hatch Chile Jam promises! Bursting with the smoky, vibrant flavors of New Mexico's legendary hatch chiles, this jam is not just a spread, but a gateway to a taste adventure that will make your taste buds dance with excitement. Whether you're a heat-seeker, a foodie explorer, or someone looking to elevate your cooking game, this homemade jam is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 jars
Ingredients
- 2 lbs hatch chiles, roasted and peeled
- 1 cup sugar
- 1/2 cup apple cider vinegar
- 1/4 cup diced onion
- 1/2 tsp salt
- 1/4 tsp cumin
Instructions
- Prepare the hatch chiles by roasting them over an open flame or under a broiler until the skin is completely charred and blistered. Place roasted chiles in a sealed plastic bag or covered bowl to steam for 10-15 minutes.
- Once cooled, carefully peel the charred skin off the chiles, remove the stems and seeds, and chop the chiles into small, uniform pieces.
- In a heavy-bottomed saucepan, combine chopped roasted hatch chiles, diced onion, sugar, apple cider vinegar, salt, and cumin.
- Heat the mixture over medium-high heat, stirring constantly to prevent burning and ensure even sugar dissolution.
- Bring the mixture to a rolling boil, then reduce heat to medium-low and simmer, stirring occasionally to prevent sticking.
- Continue cooking and stirring for approximately 45-60 minutes, or until the mixture thickens and reaches a jam-like consistency. The jam should coat the back of a spoon and leave a clear path when you run a finger through it.
- Test the jam's readiness by performing a cold plate test: place a small amount on a chilled plate and let it sit for a minute. If it wrinkles when pushed with a finger, it's ready.
- Remove from heat and let the jam cool for 5-10 minutes, stirring occasionally to prevent skin formation.
- Carefully transfer the hot jam into sterilized glass jars, leaving about 1/4 inch of headspace. Wipe jar rims clean and seal with sterilized lids.
- Allow jars to cool completely at room temperature. The jam will continue to thicken as it cools.
- Store sealed jars in the refrigerator for up to 3 weeks. For longer storage, process jars in a water bath canner following proper canning guidelines.
Tips
- Chile Roasting Perfection: For the most authentic flavor, roast chiles directly over an open flame or under a broiler until the skin is completely charred. The more blistered, the better!
- Steam is Your Friend: After roasting, letting the chiles steam in a sealed bag helps loosen the skin, making peeling much easier.
- Consistency is Key: Stir frequently during cooking to prevent burning and ensure even sugar caramelization.
- Cold Plate Test Trick: Always use the cold plate method to check jam readiness - it's foolproof!
- Sterilization Matters: Properly sterilized jars are crucial for food safety and preservation.
- Flavor Variations: Feel free to adjust spice levels by including or removing chile seeds.
- Storage Tip: While the jam keeps for 3 weeks in the refrigerator, it rarely lasts that long once people taste it!
Nutrition Facts
Calories: 35kcal
Carbohydrates: 9g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
