F.R.O.G. Jam-two recipes

This is a reprinting of  two recipes from August-

F.R.O.G. Jam-

3 oranges juiced

2 (3 oz) packages of raspberry gelatin

4 cups mashed ripe figs

4 cups sugar

4 TBS. orange zest

4 TBS. fresh ginger, finely diced

Over medium heat, stir OJ and gelatin until dissolved.

Add chopped figs, sugar, orange zest and ginger. Let come to boil on med heat,

reduce to low, stirring often. Cook for 15 to 20 minutes, continue stirring until mixture thickens.

Pour into sterilized jars, seal and place in canner filled with hot water. Process 15 minutes.

My version of FROG jam-

3 oranges juiced- about 1 cup liquid (add water if needed to get 1 cup)

1 (3oz) pkg. of raspberry gelatin (JELL-O)

1 pkg low sugar sure jell

3/4 cup sugar

3/4 cup splenda

4 cups chopped figs

1 Quart of fresh raspberries, cooked and reduced to liquid after you smash it

through a sieve to remove seeds.

4 TBS orange zest minced fine

4 to 5 TBS fresh ginger minced fine

In large saucepan, stir together OJ, raspberry juice, gelatin and pectin (surejel) until dissolved over medium heat.

It will take a while with a whisk but just keep stirring until there are no lumps. Add sugar,splenda , figs, orange

zest and ginger and bring to boil on medium heat. Reduce to low heat, but keep on a low boil and cook for about

25 minutes. Stir often or it will burn on the bottom or stick. When the mixture thickens, Pour into sterilized half pint

jars, and seal with rubber tops and rings. Place in hot water bath and process for 15 minutes.

Sugar is a preservative. Since I have taken so much out of this recipe, even when the jars are sealed, I would store in

the refrigerator and try to use within 6 months time.

-one of my most frequently requested recipes.  Because I just revisited the FROG  jam that I made ( at a tea in Chincoteague) and it was really, really good.  It was so good I wish I had made more- LOTS more.

So if you didn’t make it or copy it the first time- here’s another opportunity.

If you did- let me know how yours turned out.

8 thoughts on “F.R.O.G. Jam-two recipes

  1. I easily forgive typos, making many, many myself. But as I was reading this recipe (mouth watering, as it did the first time you posted) I was trying to associate the acronym with the ingredients. The first version may need to be changed to F.R.O.F. 🙂

    (Although grated finger is an olllllllllld nightmare of mine…)

    Where do you get fresh figs?

  2. Chopped finger is SCARY!!!!
    I reposted this straight from the first post- cut and paste- let’s hope NO ONE followed the first recipe AT ALL! Try chopped ginger in it’s place.
    West Side Market often has fresh figs- sometimes Giant Eagle- the fresh fruit crops from Chile are showing up on the market about now- I’m going to wait until I find some and make plans accordingly.

  3. I bought some FROG Jam at an Amish store in Arkansas a couple of years ago on our way back from Branson (I live in Lucedale, Miss.). I’m glad I found your recipe – sounds exactly like what I bought! My husband is a diabetic so I think I’ll try your low sugar version. Down here in the south figs are in now and my friend next door has a friend who has fig trees – a couple of weeks ago she picked some and made fig preserves and gave me a jar – so good! Made me want to try the FROG Jam recipe! I may give it a whirl if I can get some of her friend’s figs. I’ll let you know how it turns out! [Is the raspberry jello as good as real raspberries – don’t have any fresh raspberries down here (might be able to find some frozen ones).

    Joyce from Mississippi!

    • Hi Joyce,
      I found the raspberry jello was good. Not as good as pureed raspberries, but certainly an acceptable substitute.
      I’d love to hear how your jam turns out- we love ours all year round!

    • I’m not sure? Try it and see- and then let me know. I made a paste with dried figs and pecans, then weighted it down with a brick and it made an interesting filling. It is darker and denser than the F.R.O.G. jam- although it has a wonderful flavor and goes great in baking.

  4. This is an awesome jam! I am curious though, I tried some Hoppin FROG Jam the other day and just died. IT WAS YUMMY! It had jalapenos in it and the kick it gave was amazing. What amount could be added to your recipe to give it that kick, and would it still bottle the same?

    • I have made red pepper jelly and had no problem with the habenero peppers -so I think the jalapeno shouldn’t give any difficulty with
      using the pectin. The only way to know is to give it a try. 🙂

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