Fig and Fresh Pineapple Freezer Jam

Fig & Fresh Pineapple Freezer Jam - delicious on toast, bagels, ice cream and yogurt. It makes a wonderful gift and you don't need any canning skills!
My husband picked up a beautiful pineapple a few days ago at the market, knowing how much I love that fresh, sweet fruit from Hawai. What he didn’t know, until he arrived home and opened the fridge, was that I had already purchased a huge pineapple a few days prior. It’s just the two of us here at The Café, so I had to get creative about what to do with my wonderful newfound stash.
It didn’t take me long to come up with a fun idea. I remembered I had a beautiful bag of golden dried figs, a gift from California Figs. I decided to combine them with some of my pineapple loot and make a freezer jam that can be frozen and kept for months. We love freezer jam, because it’s so simple to prepare and, more important, because it retains the fresh fruit flavor since there’s minimal cooking involved.

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.

Fig & Fresh Pineapple Freezer Jam - delicious on toast, bagels, ice cream and yogurt. It makes a wonderful gift and you don't need any canning skills!

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!”.

Fig & Fresh Pineapple Freezer Jam - delicious on toast, bagels, ice cream and yogurt. It makes a wonderful gift and you don't need any canning skills!

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.

Fig & Fresh Pineapple Freezer Jam - delicious on toast, bagels, ice cream and yogurt. It makes a wonderful gift and you don't need any canning skills!

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!

Fig & Fresh Pineapple Freezer Jam - delicious on toast, bagels, ice cream and yogurt. It makes a wonderful gift and you don't need any canning skills!

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

Ingredients:
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

Instructions:
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

PRINTABLE RECIPE



41 thoughts on “Fig and Fresh Pineapple Freezer Jam”

  • 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!

  • 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!

    • 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)

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

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