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.
Why You’ll Love This Hatch Chile Jam
- Simple ingredients – With just four basic ingredients, this jam proves that you don’t need a long shopping list to create something special.
- Perfect balance of sweet and heat – The honey and cinnamon complement the smoky Hatch chiles beautifully, giving you a jam that’s both spicy and sweet without being overwhelming.
- Seasonal specialty – Hatch chiles are only available for a short time each year, making this jam a special treat that captures that unique flavor you can’t get any other time.
- Great for gifting – This homemade jam makes a thoughtful gift for friends and family who love a little heat in their food, and it looks beautiful in mason jars.
- Multiple uses – Spread it on toast, serve it with cheese and crackers, or use it as a glaze for meats – this jam works in so many different ways.
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 lb hatch chili peppers (6 to 8 peppers)
- 3/4 cup honey
- 1/2 tsp ground cinnamon
- 1/4 tsp salt, or adjust to preference
Step 1: Prepare the Hatch Chili Peppers
- 1 lb Hatch chili peppers (6 to 8 peppers)
Destem the Hatch chili peppers (about 6 to 8 peppers, 1 lb).
Cut them in half, then remove and discard the seeds and ribs.
Roughly dice the cleaned peppers to prepare them for processing.
Step 2: Process the Peppers
- diced Hatch chili peppers from Step 1
Place the diced peppers from Step 1 into a food processor.
Pulse several times until you reach your desired size for the jam—some prefer a finer chop while others might like chunkier bits.
Scrape down the sides as needed.
Step 3: Combine Peppers with Honey and Cinnamon
- pepper puree from Step 2
- 3/4 cup honey
- 1/2 tsp ground cinnamon
Transfer the processed pepper mixture from Step 2 into a medium-sized pot.
Set over medium-high heat.
Add the honey and ground cinnamon, then stir well to combine all the ingredients.
Step 4: Simmer the Jam
- 1/4 tsp salt, or adjust to preference
Bring the mixture to a boil, then immediately reduce the heat to low.
Let it simmer for about an hour, stirring frequently to prevent the jam from sticking to the pot.
After 15–20 minutes, sprinkle in the salt.
Adjust the seasoning if needed.
Continue simmering until the mixture has thickened and nearly all liquid is evaporated, giving the jam a candied texture.
I like to taste the jam about halfway through and adjust salt or honey if necessary, for balanced flavor.
Step 5: Jar and Store the Hatch Chili Jam
Carefully pour the finished jam into a clean glass mason jar.
Let it cool, then seal and store in the refrigerator.
For longer storage, consider pressure sealing the jars (refer to canning guidelines).
If you don’t have a wire rack, you can use a towel at the bottom of the pot, and tongs instead of a jar lifter can work in a pinch.
