Chokechile Jam
440g chopped New Mexico green chiles (2c, approximately 1.4# prior to chopping)
1c chokecherry juice
1T cider vinegar
1T lemon juice
300g sugar (1 1/2c)
Yielded 2 1/2c. Original recipe called for a box of pectin (the no sugar type). I just cooked it a bit longer (10 or 15 minutes, I think). I didn't remove many seeds (they were a medium variety, slightly milder than other mediums we've had), and it's pretty good as far as heat level. I wouldn't want it any hotter, I don't think. Most excellent mixed with cream cheese and spread on toast. Very pretty, too.
from Focus New Mexico, halved and slightly adapted.
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