This is a reprinting of two recipes from August-
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.