- About 12 cups
- Total Time:
- Recipe By:
- Ida Rodriguez
- 2 pounds Hatch Chiles -- Roasted peeled and seeded
- 4 cups cider vinegar
- 12 cups sugar
- 4 (3 oz. each) pouches liquid pectin
Blend Chile and cider vinegar in blender to a course texture.
Leaving some small bits of Chile.
If necessary do in batches.
Combine Chile mixture and sugar in large saucepan.
Bring to a boil; boil 20 minutes, stirring constantly.
Stir in liquid pectin.
Return to a boil.
Boil until jell state appears.
Ladle hot jelly into hot jars leaving 1/4 inch headspace.
Process 10 minutes in a boiling water canner.
- Hatch Chile Jelly
- Dec 31, 2011
- Made this yesterday with seeded peeled Hatch Chiles that had been frozen. Made about a third of the recipe. I used powdered pectin that was fine. When cooking for 20 mins. it became quite dark in color but it tastes crisp, sweet, a little tart and hot. Like it alot.
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