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



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