Chile Jam Recipe -
  • READY IN 1 hr

Chile Jam

Recipe by  

"Can be used as a relish with cheese. Add to soups for a kick."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Preheat oven to Broil.
  2. Lay the peppers, cut side down, on a baking sheet and place under the broiler until skin turns black. Remove from the oven and cover with a kitchen towel; allow to cool.
  3. Cut a small X in the base of the tomatoes. Place in a small bowl, cover with boiling water, and set aside for 2 minutes. Drain and cool. Peel skin from peppers and tomatoes; chop flesh finely.
  4. In a medium saucepan combine onion, apple, vinegar and sugar with tomatoes and peppers. Heat over medium heat, stirring until sugar has dissolved; bring to a boil. Reduce heat to low and simmer for 30 minutes. Store, covered, in the refrigerator for up to 1 month.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 35 mins
  • READY IN 1 hr

Reviews More Reviews

Aug 07, 2006

This turned out better than I expected it to, although I think "jam" might be a little misleading because it doesn't congeal. It wasn't hot at all, but did have a nice flavor. I was thinking that if I made it again, I'd add a little less sugar and have it on hot dogs. I would also probably pulse it in a food processor to cut it a little finer than I did. This made a little over a pint for me. I used four Roma tomatoes that I seeded. It doesn't say to do that in the recipe, but I just figured you should.

Jul 24, 2003



6 Ratings

May 12, 2011

I can't believe I made jam from scratch. And it tasted really good!

Nov 14, 2004

It was good, but a little too sweet adn not enough hotnetts for my tastes. I took it to a party and it was well recieved.

Jun 21, 2013

I gave this a 5 star review because it really is a great recipe that I tweaked for my own purpose & you can only do that with a good recipe. After reading the reviews I made a few changes following the outcomes of others. I dropped the sugar by half, substituted peppers (1/4 jalapeno, 1/4 poblano, 1/4 serrano & 1/4 hungarian hots) & pureed the onion, tomato & apple before adding them so they became part of my liquid & the peppers really stood out. I would call this a relish more than a jam.


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  • Calories
  • 76 kcal
  • 4%
  • Carbohydrates
  • 19.1 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 4 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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