Here is my favorite hatch chile jelly recipe, with just a few simple ingredients that create a sweet and spicy spread perfect for crackers, cheese boards, or even as a glaze for grilled meats.
This hatch chile jelly has become a staple in our house every fall when the chiles are in season. I always make extra jars to give as gifts because everyone who tries it asks for the recipe. There’s something special about that smoky heat paired with the sweet jelly base.
Why You’ll Love This Hatch Chile Jelly
- Quick and easy to make – This jelly comes together in just 30-40 minutes, making it perfect for when you want to preserve those seasonal Hatch chiles without spending all day in the kitchen.
- Simple ingredients – With just four basic ingredients, you probably already have most of what you need in your pantry to make this sweet and spicy treat.
- Perfect balance of sweet and heat – The sugar mellows out the chile’s heat while letting that distinctive Hatch flavor shine through, creating a jelly that’s not too spicy but still has a nice kick.
- Great for gifting – This homemade jelly makes thoughtful gifts for friends and family, and it’s something special you can’t easily find in stores.
- Multiple uses – Spread it on toast, serve it with cream cheese and crackers, or use it as a glaze for meats – this jelly works in so many different ways.
What Kind of Hatch Chile Should I Use?
For this jelly, you’ll want to use fresh Hatch chiles when they’re in season (typically late summer), but frozen ones work great too if that’s what you can find. The heat level is really up to your preference – mild Hatch chiles will give you a sweet, smoky jelly with just a hint of warmth, while medium or hot varieties will pack more of a punch. If you’re new to Hatch chiles, I’d suggest starting with the mild ones since you can always add heat but you can’t take it away once it’s in there. Make sure to remove all the seeds and veins if you want to keep the heat level down, or leave some in if you like things spicy.
Options for Substitutions
This jelly recipe has some room for swaps, but a few key ingredients are non-negotiable:
- Hatch chiles: If you can’t find Hatch chiles, poblano peppers or Anaheim chiles make good substitutes with similar heat levels. For more kick, try jalapeños or serranos, but use less since they’re spicier.
- White vinegar: Stick with white vinegar at 5% acidity for this recipe – it’s crucial for proper gel formation and safe canning. Apple cider vinegar can work in a pinch, but it will change the flavor and color slightly.
- Granulated sugar: Don’t substitute the sugar amount here – it’s needed for the jelly to set properly. The sugar works with the pectin to create that perfect gel consistency.
- Liquid pectin: You can use powdered pectin instead, but you’ll need to add it at a different stage – mix it with the sugar before adding to the chile mixture, and follow the timing on the pectin package.
Watch Out for These Mistakes While Cooking
The biggest mistake when making Hatch chile jelly is not wearing gloves while handling the chiles, which can leave your hands burning for hours even after washing – always protect your skin and avoid touching your face.
Another common error is skipping the proper sterilization of your jars and lids, which can lead to spoilage or failed seals, so make sure to boil them for at least 10 minutes before filling.
Don’t rush the cooking process by trying to speed up the boiling time, as the sugar mixture needs to reach a full rolling boil for exactly one minute after adding the pectin to ensure proper gel formation.
Finally, resist the urge to double the recipe on your first attempt – pectin can be finicky in larger batches, and it’s better to master the technique with a single batch before scaling up.
What to Serve With Hatch Chile Jelly?
This sweet and spicy jelly is perfect spread on cream cheese and served with crackers for an easy appetizer that always gets people talking. I love pairing it with sharp cheddar cheese on a charcuterie board, or even better, melting it over grilled chicken or pork for a glaze that brings just the right amount of heat. It’s also amazing on a breakfast bagel with cream cheese, or stirred into some Greek yogurt for a quick snack with a kick. For something really simple, just grab some buttery crackers and let this jelly be the star of the show.
Storage Instructions
Store: Once your hatch chile jelly has cooled and set, it’ll keep beautifully in the refrigerator for up to 3 weeks in clean jars. If you processed the jars properly using the water bath canning method, they can sit happily in your pantry for up to a year unopened.
Preserve: For long-term storage, make sure to follow proper canning procedures by processing the filled jars in a boiling water bath for 10 minutes. This sweet and spicy jelly makes wonderful gifts, so I always make extra batches during hatch chile season to share with friends and family.
Use: Once you open a jar, keep it in the fridge and use it within a month for the best flavor and texture. I love spreading this on everything from cream cheese bagels to grilled cheese sandwiches, and it’s amazing as a glaze for chicken or pork too.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2700-2900
- Protein: 0-5 g
- Fat: 0-1 g
- Carbohydrates: 680-700 g
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Ingredients
- 1 1/2 cups finely chopped hatch chiles, seeded and deveined
- 3/4 cup distilled white vinegar (5% acidity)
- 3 cups granulated sugar
- 1 pouch liquid pectin (3 oz)
Step 1: Prepare the Hatch Chiles
- 1 1/2 cups finely chopped Hatch chiles, seeded and deveined
First, seed and devein the Hatch chiles, then finely chop them until you have 1 1/2 cups.
This ensures the jelly is flavorful but not overly spicy, and that no large pieces remain in the final product.
Step 2: Combine Chiles, Vinegar, and Sugar
- 1 1/2 cups finely chopped Hatch chiles, seeded and deveined (from Step 1)
- 3/4 cup distilled white vinegar (5% acidity)
- 3 cups granulated sugar
Place the finely chopped Hatch chiles, distilled white vinegar, and granulated sugar in a non-reactive saucepan such as stainless steel or enamel.
Stir well to combine all the ingredients.
This mixture will become the base of your jelly.
Step 3: Boil the Mixture
- Mixture from Step 2
Heat the saucepan over high heat, stirring occasionally, until the mixture comes to a full rolling boil that cannot be stirred down.
Boil hard for one minute, stirring constantly.
This helps dissolve the sugar and starts the gelling process.
Step 4: Add Liquid Pectin and Final Boil
- 1 pouch liquid pectin (3 oz)
- Boiled mixture from Step 3
Pour in the pouch of liquid pectin and stir well to combine.
Return the mixture to a hard boil and boil for one more minute.
Stir constantly to prevent sticking or burning.
I always make sure to set a timer here, since boiling with pectin activates the set.
Step 5: Jar and Process the Jelly
- Cooked jelly mixture from Step 4
Remove the saucepan from heat.
Carefully ladle the hot jelly into sterilized jars, leaving appropriate headspace as recommended for canning.
To make the jelly shelf stable for up to a year, process the filled jars in a hot water bath for 10 minutes.
Alternatively, let the jelly cool and then refrigerate it in a sealed container if you wish to skip canning.
I prefer processing in a hot water bath if I’m gifting jars or storing them long-term.
