A Los Poblanos Historic Inn and Organic Farm’s classic, this jam blends smoky, spicy, and floral flavors and is a staple at Campo, the inn’s restaurant. For an easy appetizer, spoon it over cream cheese for a tasty cracker spread.
- ¼ cup garlic, peeled and sliced
- 2 cups shallot, minced
- 2 tablespoons extra-virgin olive oil
- 1 quart roasted, peeled, and chopped green chiles
- 1 cup apple cider vinegar
- 1 quart sugar
- 6 tablespoons (1.75 ounces/50 grams) pectin
Makes about 2 quarts
1. In a 4-quart Dutch oven, or a similar heavy-bottomed pan, sweat the garlic and shallots in olive oil until the garlic is aromatic and the shallot becomes semitranslucent.
2. Stir in green chile, apple cider vinegar, sugar, and pectin and continue to cook until the pectin has thickened the mixture to your liking. If too thin, continue to reduce moisture in the pan until it reaches the desired consistency (test the consistency on a cold plate as you cook it to better see the thickness).
3. Put the jam in a clean container and chill in the refrigerator. The jam lasts 3 to 4 weeks in the refrigerator, or longer with proper canning methods.
This recipe originally appeared in "The Wide and Wonderful World of Green Chile" by Lynn Cline.