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This Fig and Fresh Pineapple Freezer Jam is a delicious combination of golden dried figs and fresh pineapple. It's so versatile; as an appetizer dip, on toast or even an exotic pizza sauce!
I couldn't find a recipe for fig and 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 the Fig and Fresh Pineapple Freezer Jam 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 of this Fig and Fresh Pineapple Freezer Jam 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!
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Fig and Fresh Pineapple Freezer Jam
Ingredients
- 1½ cups diced fresh pineapple
- 1½ cups chopped dried figs, chopped and 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
Instructions
- Wash jars, lids and bands in hot, soapy water; rinse with warm water and dry.
- 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.
- 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.
- Ladle into prepared jars, filling to within ½ 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.
Notes
Nutrition
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I had a can of crushed pineapple in my pantry so I drained it and it was the proper amount for this recipe. Once the entire mixture came to a boil I simmered it for 5 minutes, then used my immersion blended to make it smooth like the Orange Fig jam. I added the certo and viola! The end results was a caramel/pineapple that is really good. Glad I gave it a try. Another keeper!
Hi Jeannine, Thanks for the excellent review and for sharing your experience with making this recipe! It's wonderful to hear how well this turned out for you. We so appreciate you taking the time to let us know!
Husband’s favorite!! Do you have labels?
Not at this time, Booge. Glad you enjoyed it!
I noticed in some jam recipes you use powdered pectin. In this recipe you use liquid pectin. I have powdered pectin. May I ask what influences your choice of powdered versus liquid pectin. I’m a jam novice. I look forward to your insight.
Hi Alfrediah, good question! You can use either powdered or liquid pectin for making jam but they are not interchangeable. The proportions of fruit and sugar are usually different for the two different pectins. I keep both of them stocked and follow the fruit and sugar amounts indicated on the package. Sometimes I change the technique as I will discover new ways of doing things that make them easier or ensure good results or I adapt the recipe to work with a combination of fruits (as in this Fig Pineapple Freezer Jam).
I hope that helps!
Started making exactly the same after a bit of dillydallying and creative thinking, having a surfeit of figs and some pineapple. Half for jam, half to spicy chutney. So I am not the only experimenter out there! It is tasting pretty good. Checking out other suggestions. NEVER waste fruit. Now, I have a heap of apples and limes....
Cheers, happy cooking
Thanks, Ros! Great suggestions!
Thanks, Ros! So funny that we were thinking alike!
Chris,
Just finished a batch of this jam, and it is delicious! The color of mine is a little darker, a deep amber. So beautiful!
My figs were not breaking down, and were still fairly hard, so I gave the whole batch a couple whirls in the blender before going to the rolling boil and adding the pectin. It made the texture perfect.
Can’t wait to give this as a holiday gift, along with your out-of-this-world Cranberry Jalapeño Sriracha Jelly!
Thanks for sharing your results, Victoria! So happy you had good success!
This looks absolutely fabulous! I've never made jam before, but might make this my first attempt! My fig tree is bursting with fruit right now--do you think I could use fresh figs for this? Would you recommend elminating/reducing the water if I'm using fresh figs? THANK YOU--I just found your blog, and it is wonderful!
Thank you so much for your great advice, and wonderful recipe! I made your recipe with fresh figs (omitting the water), and it turned out wonderfully! I made two batches with pineapple, and then a third batch substituting fresh blueberries for the pineapple--all turned out great! I can't wait to try some of your other jams (and other fantastic looking recipes!). My husband is a huge sriracha fan so I think I'll try that pizza that you describe above. Thank you for taking the time to share all of your wonderful recipes!
This looks absolutely fabulous! I've never made jam before, but might make this my first attempt! My fig tree is bursting with fruit right now--do you think I could use fresh figs for this? Would you recommend elminating/reducing the water if I'm using fresh figs? THANK YOU--I just found your blog, and it is wonderful!
Hi! How nice to meet you! I haven't tried it but I think you could use fresh figs in this recipe. I would keep the total amount of fruit at 3 cups and omit the water. Hope that works for you. I'm quite jealous that you have a fig tree! How fun!
Thank you so much for your great advice, and wonderful recipe! I made your recipe with fresh figs (omitting the water), and it turned out wonderfully! I made two batches with pineapple, and then a third batch substituting fresh blueberries for the pineapple--all turned out great! I can't wait to try some of your other jams (and other fantastic looking recipes!). My husband is a huge sriracha fan so I think I'll try that pizza that you describe above. Thank you for taking the time to share all of your wonderful recipes!
Beautiful jam, and it would go wonderful on fresh bread or I'm thinking as a filling for turnovers 🙂
Fig and Pineapple sounds like an interesting combination, and your presentation here makes it look quite delicious!
Gorgeous jam Chris- heading over to see your fritters!
I would have never tough about matching pineapple and figs actually! You are genius Chris!
You are making me SO hungry tonight! Your jam looks amazing...perfect for my morning toast. And then teasing us with those gorgeous fritters??? Wow.
The picture is very enticing. But then, you used the word pizza!!! This is on my 'must try list'! You are so creative with your cooking!
Looks delicious!! Approx how many bottles does this make?
Hi Mama Peck! The recipe makes about 6 cups of jam. It depends on the size of your jars of course. Mine are large like you see in he pictures so I got two jars plus the little bowl full (a bit more for sampling, of course)
Oh, that sounds fantastic. Your husband is a rock star with all the glorious things he brings home for you! What a pair; he finds, you create, and you both taste test. I love it.
That jam sounds really delicious! You are so creative in coming up for uses for ingredients. I can be a little creative but, not as much as you! The fritters sound great, can't wait!
This is a perfect pairing Chris and I will make this one for sure. My family isn't big on figs but that just means more for me!
That gorgeous fritter is making my mouth water. I can almost taste it. I'm always looking for unusual combinations for jams and jellies and this looks like a good one, Chris. The color is dazzling!
Chris, I have never tried the taste combination of pineapples and figs before - it sounds intriguing and like a real treat for the tatse buds! Wonderful and creative recipe and such beautiful photography!
I may have to whip some of this up just so I can make that pizza sauce!
What a beautiful golden color of this jam.. Great job Chris.. We are sure its delicious
What a beautiful golden color of this jam.. Great job Chris.. We are sure its delicious
Pineapple is something Tom and I both really love. I have never made jam before, I need to give this a try.
Looks Good.
Chris, You are killing me. I can’t keep up. I want to make your pepper jelly, and now this. I just made your strawberry jam for my peanut butter bars. The bars went from ordinary to extraordinary that quick thanks to your recipe. No more purchased jam for me.
I have tasted fig with pork and it is delicious, so I think this would be delicious of a pork roast or ham during the holidays. Can’t wait to see what else you come up with.
This is absolutely gorgeous! It looks like the food of the gods or something! I have also never heard of this combination.
Crazy over figs and oh my-you know this must be to die for!
Jemma
Such a gorgeous jam and flavorful looking jam, Chris! I love that you combined earthy fig with citrusy pineapple - I bet the combination is just divine!
Chris, i really shouldnt be reading your blog past dinner time, now i need supper of pineapple jam with toast, pineapple banana fritters and pizza with grilled chicken and pineapple jam!!! Everything sounds so good. Love this jam combination, but unfortunately in our part of the world, dried figs are horrendously expensive and not good quality 🙁 i will hv to settle for just plain pineapple.
This will be so good on ANYTHING!
You always come up with great jam creations. I will definitely save this one to try later - I love figs. Tell your hubby his photos are getting better and better. I need to take a class. What photo editing software does he use? They're beautiful!
Thanks so much Vicki, I feel so blessed to have him as my photographer. Honestly, if people had to look at my photos, they never come back a second time! 🙂 But he says "if people had to look at his food, they'd never come back a second time". So we're a good team 🙂
We use Aperture photo editing software. It's an Apple product, not as fancy as Photo Shop but it's super easy to use. I use a plug-in called Border Fx for the text.
what nice and delicioud jam!!
Thanks for another great recipe!
I've wanted to make jam for a while and now I'm convinced I must try your freezer method! 🙂
This does look wonderful! What a beautiful, sunny colour.
I bet this jam is delicious!I love figs!So summery and yummy!
Yum! And the photos are just yummy, too.
I love the jam -- made with 2 fruits that I adore. I wish I could spread it on my toasts and also use it as a topping for ice creams and as fruit layer for parfaits. Its color and look are fantastic, Chris!!! I have just pinned it!!!
Gorgeous jam and so creative! I would have never of thought of adding dried figs to jam. I also love the idea of topping it on ice cream! Yum!!! I wish my Husband would come home with some pineapple! 🙂