I couldn’t find a recipe for fig & fresh pineapple freezer jam, so I used another jam recipe as a template and tweaked it to utilize my ingredients. Chopped figs and diced fresh pineapple in equal proportions along with fresh lemon juice, sugar and Certo, a natural pectin, to help thicken the jam are the cast of characters in this delicious confection.
My taste-testers concurred…… this is quite delicious. We had the pleasure of spending the weekend with my son Nick, his wife Lindsay and their sweet baby, Emery Kate. When the jam was finished, I pulled out four spoons and we all sampled; “Oh, wow!” “Mmmm, delicious” “This would be so good on toast!” “What a wonderful ice cream topping this would make.” “Yum!”.
That evening, we combined some of the jam with a splash of soy sauce and a bit of Sriracha, spread it on a thin, crisp pizza crust and topped it with sliced, grilled chicken, cheese, applewood bacon and fresh basil. It was fantastic. We also drizzled it over Greek yogurt and fresh fruit for a yummy breakfast treat. It would be wonderful spooned over goat cheese or cream cheese and served with crackers or crostini for a simple, delicious appetizer.
Think you can’t make jam? This is honestly about as easy as it gets. The hardest part is chopping the fruit. If you can chop, you’ve got it made! Make a batch ASAP and let me know what you do with it (besides eat it right out of the jar with a spoon!). Really, the sky’s the limit here!
P.S. Oh, by the way, I’m not quite finished with the pineapple yet; I made a super delicious treat for breakfast this weekend; Fresh Pineapple & Banana Southern-Style Fritters, check back on Wednesday for the recipe.
Fig & Fresh Pineapple Freezer Jam
1½ cups diced fresh pineapple
1½ cups chopped, dried figs, stem removed (I used Calimyrna figs, but any type of dried figs can be used)
¼ cup water
¼ cup fresh lemon juice
5 cups sugar, measured into separate bowl
½ teaspoon butter, will decrease the foam that rises to the top during the brief cook on the stovetop
1 pouch liquid pectin, I use CERTO
1. Wash jars, lids and bands in hot, soapy water; rinse with warm water and dry.
2. Measure exactly 1½ cups diced pineapple and 1½ cups chopped figs. Stir together in a large dutch oven or sauce pan. Add water and lemon juice and stir to combine.
3. Stir sugar into fruit mixture. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in liquid pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
4. Ladle into prepared jars, filling to within 1/2 inch of tops. Wipe jar rims and threads. Cover with lids and bands. Allow to sit at room temperature for 24 hours then transfer to freezer. Will keep for up to 6 months in the freezer.
Makes 6 cups of delicious jam