Roasted Hatch Green Chile Jelly

During my recent twenty-five pound roasted green chile odysssey, I decided to revisit a recipe.

A couple of years ago, I had made this Roasted Hatch Green Chile Jelly.   I remembered it fondly.  Obviously, I had plenty of green chiles to use up so I made a few batches.

Roasted Hatch Green Chile Jelly

From James and Everett


  • 1 lb. roasted green chilies peeled, seeded, and diced
  • 3 T.  finely chopped jalapeno
  • 1 c. apple cider vinegar
  • 1/3 c. bottled lemon juice
  • 1 t. chili powder*
  • 1 t. Kosher salt
  • 5 c. sugar
  • 1 (3 oz.) pouch of liquid pectin


  1. Prepare jars and lids and rings.  (Use 3-4 pint jars or 6-8 four-oz. jars.)   I always sterilize everything.  I put the jars upside down in a waterbath and boil for at least ten minutes.   I sterilize the lids and the rings in the a smaller sauce pan and then bring them to a boil and then let simmer.   I like to put the jars in the large waterbath kettle because then it is ready and hot when the jars are filled.
  2. Put all of the ingredients together, except for the pectin, in a large pot. Bring to a full boil. Stir often.
  3. Once the mixture is at a rolling boil, add the liquid pectin and allow it to boil for 1 full minute. Continue stirring.
  4. Remove from the heat and skim off any foam.
  5. Ladle the hot jelly into the hot sterilized jars, leaving 1/4 inch headspace.  Wipe the rims and threads of the jars. Place the lid on top of the jar and then place the ring on finger-tight.
  6. Place the jars in a canner.   Make sure the tops of the jars are covered with at least 1 inch of water.  Bring to a boil, cover and process for five minutes.
  7. Carefully remove jars from canner and let set for at least a day.  You will hear them popping to seal.

Yields:  4-5 half pints

*I made a couple of batches and experimented.  One time I used regular chili powder.  Another time I used ground chipotle powder.  Another time I amped it up with green chile powder.

And, does anyone ever get tired of the obligatory cream cheese and pepper jelly?

Even though I bought “mild” green chiles, it’s a crap shoot.  This jelly is smoky, spicy goodness.

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