Fresh peaches and roasted New Mexico chile – what a great combination!!! This simple little recipe for Green Chile Peach Preserves yields a jar of sweet and spicy goodness, chunks of sweet peaches with bites of spicy chile. These preserves are made using the same method as all of my quick & easy, no pectin jams. The only difference is that I chop the peaches rather than chopping and smashing them. If you want jam – then just smash the peaches after you chop them, mince the chile, and cook as directed in the recipe.
Green Chile Peach Preserves can be added to marinades, used as a sauce for grilled or roasted meats, scooped on top of baked brie, spread on hot biscuits, muffins or toast, or one of my favorites – spread on top of a toasted muffin with cream cheese. Then, of course there is the option of just eating it right out of the jar. Hope you enjoy!
If you would like a non-spicy version, check out this simple peach jam recipe.
Green Chile Peach Preserves
These small batch chile peach preserves are made with fresh peaches, roasted chile, and no pectin. A delicious jar of sweet and spicy.
This is a refrigerator jam and not intended to be sealed and stored in the pantry. All you need is a very clean jar. Once the jam is cooked to consistency, pour into jar, let cool and refrigerate. This jam keeps for several months in the refrigerator.
"*" See Kitchen Notes for more information or links to special ingredients.
You might want to review Kitchen Notes for Quick & Easy Jams before starting.
- 1 heavy sauce pan, 2 – 3 quarts
- High heat rubber spatula
- 1 pint jar with lid or 2 half pint jars
- Wide mouth funnel
- Ladle
- 3 large peaches, peeled, diced (~16 ounces)
- Juice from 1/2 large lime
- ¼ cup or 2 ounces drained, roasted and chopped green chile
- 8 ounces sugar or ½ the weight of the peaches
- 1 Tbsp. water
- Wash and rinse the pint jar. Do not dry. Heat in microwave on high for 2 minutes. Let sit until ready to use.
- Add all of the preserve ingredients to a saucepan.
- Heat over low, stirring frequently until the sugar has melted.
- Increase the heat to medium and bring to a boil, stirring constantly.
- Set the heat to maintain the boil, stirring constantly. A foam may form on the top of the preserves. Just leave it alone and keeping stirring. It will eventually evaporate or cook back into the preserves.
Stir constantly at a boil for 18 – 20 minutes or until the temperature reaches 205ºF – 210ºF (@5000 – 6000 ft elevation) or 220º F (@sea level). If you don’t have a candy thermometer, see Kitchen Notes.
Remove from the heat and ladle immediately into a pint jar. Wipe off the jar’s rim with a clean, damp rag. Top with lid. Let cool, then refrigerate. Jam will keep in the refrigerator until you finish it off, which doesn’t take long.
Click Kitchen Notes for Quick & Easy Jams for more detailed information on this process of making preserves and jams.
If you like sweet and spicy like these green chile peach preserves, then you’re going these other jams.
For more jams ideas, check out this collection of Quick & Easy Jams as well as my Jams & Jellies category. For more instructional information about quick & easy, small batch jams, click this link for more Kitchen Notes/Tips on How to Make Quick & Easy Jams.
To order New Mexico or Hatch chile throughout the year, check out these New Mexico Green Chile Suppliers.
Click this link for more green chile recipes: Index of Green Chile Recipes
This is amazing! I have made it multiple times and everybody loves it. It’s great on bagels, french toast and on sourdough toast! Next I’m gonna try is on vanilla ice cream.
Any thoughts on canning this instead of refrigerator only?
Thank you so much Teri!!! I’m thrilled that you are enjoying it. As far as many multiple jars, you could probably make 3 jars (at the most) with the method used in this recipe. Any more than that and you’ll be standing at the stove stirring all day to get it up to temperature. I have done 2 jars before and stored one the in pantry. Sterilize the jars and lids in a hot water bath, pour and seal. When the lid pops down, you know it’s good to go in the pantry.
Thanks again for your comment! Always appreciated! Cheers, MJ
Wow, such a deliciously different recipe MJ. Thank you for sharing this wonderful recipe with us!! Regards.
I love the sound of this, wonder how it’d go swapping out peaches for mango, think it’d work beautifully.
Wow, such a deliciously different recipe. Thank you for sharing xx
Oh my husband would love this so much–he loves spicy sweet combos, well we both do really! I might make this for our next food swap, I bet it would go over well! Pinned, stumbled and tweeted!
Thanks so much Laura! I hope you and your friends enjoy! It’s good stuff. 🙂
Perfect timing! I went peach picking a few weeks ago and currently sitting on a bunch of frozen peaches and trying to figure out what to do with them (already tired of peach smoothie :). Will see if I can turn them into preserves. Thanks for the recipe!
Oh I know what you mean about peach smoothies. We had one AGAIN this morning. 🙂 Time to make another jar of jam. Thanks Yi!
Chiili and peach jam sounds like a good breakfast spread, definitely will pump you up in the morning
That’s a good description. 🙂 Thanks Raymund!
I don’t think I need biscuit, toast or muffins, I could eat spoonfuls of this preserve straight from the jar 😀
Oh I did eat about half of the first jar that way. 🙂 Thanks Taruna!
I love this method MJ. So you just wash the jar and microwave it and don’t boil it in a pot? Love that! I’m can’t get enough of peaches right now and hate that the season is almost over. I will definitely try these preserves with that little kick of green chile.
By the way I was just in Santa Fe a few weeks ago. I forgot you live in NM, I would have reached out to you. Had a great time and enjoyed the sites. Hope you’re doing well.
Thanks so much Vicki! When I’m going to store the jar of finished jam in the refrigerator, I just sterilize it using the microwave. However, if I’m going to seal it and store in the pantry for later, I will sterilize the jars in boiling water for 10 minutes. I hope you try this jam. It’s really good!
Sorry I didn’t get to hook up with you when you were in NM. Glad you had a great time. Santa Fe is a beautiful city and great food!
Such a delicious flavor combination!!
Thanks Amy!
very nice combination MJ, thanks for sharing the idea.
You are most welcome and thank you!
Jam looks super delicious. Loved the idea of combining peaches and chili Your photos are very mouth watering dear. Will try this recipe asap. Looking forward to more recipes, Thanks for sharing this with us. Best wishes and Regards.
Thanks so much Supriya!
Yum!! Thanks for linking up at Friday Frenzy Link Party!! XOXO 🙂 PINNED!!!
Thank you and you are most welcome!
Haha, I agree, what a combination! Your photos are lovely MJ, really showcasing the quality and natural beauty of the peaches. Your highlighties are literally sparkling 🙂 We had our best peach season yet (both white – surprisingly juicy! I never knew I was a fan – and yellow) but the season is so short and they spoil very quickly once off the tree. We gave a ton away and I have about 15 pounds in my freezer (took the time to remove skin and preserve at the peak) – I wonder how it would work to make this preserve from frozen peaches…given that this is a boiling method, I’m guessing I might be okay but would love your thoughts. ps: so great that this is intended for the fridge (simplifies) and with it’s long refrigerated life, it will still work great for my purposes for gifting – yay!
Thanks Kelly and congratulations on a great peach crop!! Oh how I miss my peach trees, but they are a lot of work. 🙂 Frozen peaches should work just fine. The peaches might fall apart and you end up more with jam than preserves, but they might not be a problem. I have found when I use frozen fruit it takes a little longer. I guess that’s because the fruit picks up moisture from the freezer? Not sure. Also, the “bits” aren’t as firm as using fresh peaches. So all in all, it should work. Same flavors, just a little different textures.
thanks MJ! I just ordered my candy thermometer and hope to give this a go sometime early fall – will let you know how I make out :o)
Very cool! I look forward to hearing how it works out. Hope you’re having a wonderful weekend!
Wonderful! Fell in love with peach-green chile pie at Tina’s in Ruidoso a couple of years ago. Thank you!
Thanks so much Libby! I’ve never had a peach-green chile pie but I have had a cobbler and is was quite tasty, thus the preserves idea. 🙂 I’ll have to try a pie next.
What fabulous preserves, MJ! I can’t see eating this for breakfast, but over brie, a brick of cream cheese or in a marinade would be amazing!!
Thanks Liz! I love it with cream cheese!
And I just so happen to have heaps of peaches at home and not sure if I will get thourgh them all…looks really delicious.
Thanks Evelyne! Don’t you just love peach season?
Wonderful idea! I have made several combinations of chile sauces/jellies with fruits (apricots, mangoes – my favourite !, green tomatoes, strawberries….) but I don’t think I’ve ever tested peaches! I know I would love this combination.
Thanks Sissi! Between you and me I’m surprised there is anything left that one of us hasn’t paired with chile. 🙂
Haha! That’s so true!!!
Heat and sweet! Love it! You know how the craze is sweet and salty, heat and sweet is going to be the new 2018 craze. Starting right here in MJ’s Kitchen. Can’t wait to try it.
Well, I love sweet and salty too, but sweet and spicy has always been my favorite. 🙂 Thanks Darlin!
I’ve already roasted and frozen one picking from the garden and I have another colander full to pick today. I was looking for something unique to use green chiles in and you never disappoint, M.J.
Thanks so much Debra! I aim to please. 🙂
I love the heat in this stone fruit jam, MJ. Bet it tastes amazingly delicious and fresh.
Thanks Angie!
Love the idea of combining peaches and chili. Very curious about how it tastes.Thank you !
It taste great! 🙂 Thanks!!
Love combining peaches with spicy stuff! We’ve got Hatch chilies in the stores right now, so your timing is perfect. Definitely my kind of recipe — thanks.
Thanks John! Yep, they are picking right now. We’ve had a lot of rain the past couple of days so I’m hoping they can still get into the fields.
Looks very tasty.
Thanks!
I would like to make the green chili peach preserves for holiday gifts. What do I need to do to preserve them, other than refrigerating? I was thinking of pouring hot wax over the tops? Thank you
Leigh, Thanks so much for your comment!
If you want to put them up and present as gifts, then I would suggest sterilizing your jars in a hot water bath for 20 minutes, remove, let drain upside down for about 1 minute, flip and fill with hot preserves. Wipe the top of the jar clean with a clean damp rag, and seal with an used canning lid and ring. After about 5 minutes, flip the jars for 15 minutes, then flip back. When the lids pop down, the jar should be ready to be stored away and given as gifts. I wouldn’t suggest the hot wax. I used to use it and it did well for jellies, but I always ended up with little pieces of wax in my jams and especially my preserves.
So much summer in a jar! Hatch chilies just arrived at my local grocery store last week. I’m prepping to make salsa and I might give this lush peach jam a space in my canner!
I have thoughts of opening a jar for winter feasts or gifting a jar for the holidays, sublime.
This would really be nice in the winter. I can already taste it on a hot biscuit. 🙂 Thanks so much Deb!