Making FROG jam


Making Jelly/Jam in the Southern style- FROG Jam.

Figs,raspberries,oranges and ginger.


It smells so good.  And the figs are beautiful when you cut them open.

Delicate and sweet.  And lovely.

The raspberries are overpoweringly fragrant.

The orange juice and ginger pungent and strong.

It smells(I’ll admit to a small pre-canning test) and tastes so good.

I wish I could show you the pictures.

But I can’t get my camera to be cozy with my computer.

They just aren’t compatible.

But, come Fall- I’m putting FROG jam on my scones.

If you have access to figs and want the recipe-let me know in the comments.

I made it low sugar and it tastes just like the jar we bought in Chincoteague,

except more gingery.

And I have been hearing the lids "Ping" as I’ve been typing in here!

YAY!!!  I did it right!

8 thoughts on “Making FROG jam

  1. I would love the recipe for FROG Jam. I bought some recently from an Amish Country Store in Arkansas on our way back from Branson. I would love to make some! What time of the year are figs ready for picking? I think I can find someone locally to get some from.
    Thanks, Joyce

  2. Hi — I was just searching for recipes for FROG jam online and found this — would love it if you sent yours to me. I’m in the Boston area but I think I can get figs (at least I could last month, hmm). I want recreate our FROG jam on toast breakfasts we had in Asheville this spring. 🙂

  3. Could you please email me the FROG jam recipe. I am in NJ at my Mom’s and she has figs and raspberries, so I thought of it and looked at your old posts. Please send it when you have a moment since I can’t find it here. Thanks. Lilly

  4. Would love to have a copy of the recipe. I just tried FROG jam for the first time and i’m in love!
    Try it spread on crackers with some good blue cheese.

    • Here are two recipes, Joyce.
      I made them both and found them both really good.

      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 finger, 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.

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