Best Hatch Chile Jam

I’ve been making this hatch chile jam for years, and it’s become one of those recipes I turn to when I want something special but not too complicated. Every late summer when hatch chiles show up at the grocery store, I buy way too many and need to figure out what to do with them all.

This jam is perfect because it keeps well in the fridge and goes with so many things. I’ll spread it on toast for breakfast, stir it into scrambled eggs, or serve it alongside cheese and crackers when friends come over. My kids even like it on grilled cheese sandwiches, which surprised me.

The best part is that you can control how spicy it gets. Some hatch chiles are mild, others pack more heat. I usually taste as I go and adjust from there. Once you try making your own chile jam, you’ll wonder why you ever bought the store-bought stuff.

What Kind of Hatch Chile Peppers Should I Use?

For this jam, you can use any variety of Hatch chiles depending on how much heat you want. If you prefer a milder jam, go for the mild or medium Hatch chiles, which have great flavor without too much kick. For those who like more heat, the hot varieties will give you that spicy punch while still maintaining that signature Hatch chile taste. Fresh Hatch chiles are ideal when they’re in season (late summer), but you can also use frozen ones year-round – just make sure to thaw and drain them well before roasting. When selecting your peppers, look for ones that are firm and have smooth, unblemished skin for the best results.

Options for Substitutions

This simple jam recipe has some room for swaps, though the Hatch chiles are really what make it special:

• Hatch chile peppers: While Hatch chiles give this jam its signature flavor, you can substitute with poblano peppers for a milder version or Anaheim chiles for something similar. If you want more heat, try using jalapeños, but use about half the amount since they’re spicier.
• Honey: You can swap honey for maple syrup or agave nectar in equal amounts. Brown sugar works too – use about 1/2 cup instead of 3/4 cup honey since it’s sweeter.
• Cinnamon: Don’t have cinnamon? Try a pinch of cumin or smoked paprika for a different flavor profile. You could also skip the spice entirely and let the chiles shine on their own.
• Salt: Regular table salt works fine, but sea salt or kosher salt will give you better flavor control. Start with less and taste as you go.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Hatch chile jam is not roasting the peppers properly – you want the skins charred and blistered all over, which means turning them frequently and not rushing the process.

Another common error is forgetting to let the roasted chiles steam in a covered bowl for at least 15 minutes, as this step makes peeling off the tough skins much easier and prevents you from scraping away the flavorful flesh underneath.

Don’t skip removing the seeds and membranes unless you want your jam to be seriously spicy, and remember that the jam will thicken as it cools, so stop cooking when it’s still slightly looser than your desired final consistency.

Finally, taste and adjust the honey and salt at the end – different batches of Hatch chiles can vary in heat and flavor, so you might need more sweetness to balance particularly fiery peppers.

What to Serve With Hatch Chile Jam?

This sweet and spicy jam is perfect for spreading on a charcuterie board alongside creamy cheeses like goat cheese or cream cheese – the coolness really balances out the heat from the chiles. I love dolloping it on top of grilled chicken or pork chops for a quick weeknight dinner that feels fancy. It’s also amazing on breakfast items like buttered toast, English muffins, or even stirred into plain Greek yogurt for a unique morning treat. For appetizers, try it with crackers and some sliced salami or prosciutto – your guests will be asking for the recipe!

Storage Instructions

Keep Fresh: Your hatch chile jam will keep beautifully in the refrigerator for up to 3 months when stored in clean glass jars or airtight containers. The flavors actually get better after a few days, so don’t be surprised if it tastes even more amazing after sitting for a bit!

Preserve: If you want to keep this jam for longer, you can process it using proper canning methods in sterilized jars. When sealed correctly, it’ll last up to a year in your pantry. Just make sure to follow safe canning practices since this is a low-acid preserve.

Serve: This jam is perfect at room temperature or straight from the fridge. I love spreading it on toast, crackers, or using it as a glaze for grilled meats. Once you open a jar, just keep it refrigerated and use a clean spoon each time to prevent any contamination.

Preparation Time	15-20 minutes
Cooking Time	60 minutes
Total Time	75-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 3-5 g
• Fat: 0-1 g
• Carbohydrates: 300-320 g

Ingredients

• 1/2 tsp ground cinnamon (freshly ground preferred)
• 1 lb hatch chili peppers (roasted and peeled, about 6-8 peppers)
• 1/4 tsp salt
• 3/4 cup honey (I use raw honey for better flavor)

Step 1: Prep and Process the Roasted Hatch Chiles

• 1 lb hatch chili peppers

Start by removing the stems from your roasted and peeled hatch chiles, then cut them in half lengthwise and scrape out the seeds with a small spoon.

Dice the cleaned peppers into roughly 1/2-inch pieces.

Transfer the diced chiles to a food processor and pulse them 8-10 times until you reach your desired consistency—I prefer leaving some texture rather than making it completely smooth, as this gives the jam more character and bite.

You want pieces small enough to break down during cooking but large enough to give the finished jam some body.

Step 2: Build the Base and Begin Cooking

• processed chile mixture from Step 1
• 3/4 cup honey
• 1/2 tsp ground cinnamon

Pour the processed chile mixture from Step 1 into a medium heavy-bottomed pot and add the honey and cinnamon.

Stir everything together thoroughly to combine.

Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent sticking on the bottom.

Once it reaches a full boil, reduce the heat to low and settle in for the long, slow simmer ahead.

Step 3: Low and Slow Simmer to Thicken

• 1/4 tsp salt

Maintain a gentle, steady simmer on low heat for about 1 hour, stirring every 5-7 minutes to ensure even cooking and prevent the bottom from scorching—I find that setting a phone timer helps me stay consistent with this.

After about 15-20 minutes of simmering, taste the mixture and add the salt, stirring it in completely.

Continue simmering, watching as the liquid reduces and the jam gradually darkens and thickens.

You’ll know it’s ready when the mixture coats the back of a spoon and a line drawn through it on the spoon holds its shape rather than immediately running back together.