Frog Jam Recipe
This frog jam recipe blends figs, raspberries, citrus, and fresh ginger into a rich homemade spread. Simple, cozy, and full of natural flavor.
Equipment
- Large heavy-bottom saucepan or jam pot
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Citrus zester or grater
- Measuring cups and spoons
- Blender or food processor (optional)
- Sterilized glass jars with lids
- Ladle or pouring jug
- Candy thermometer (optional but helpful)
Ingredients
- 1 cup dried figs chopped
- 1 cup fresh raspberries
- 1 large orange zest and juice
- 1 tablespoon fresh ginger finely grated
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 1/4 cup water
Optional additions:
- 1/2 teaspoon cinnamon for warmth
- 1 teaspoon vanilla extract for depth
Instructions
Step 1: Prepare the Fruits
- Start by chopping the dried figs into small pieces. This helps them soften quickly while cooking. Rinse the raspberries gently and set them aside. Zest the orange first, then juice it—you’ll need both for that bright citrus flavor.
Step 2: Combine Ingredients
- In a large saucepan, add the chopped figs, raspberries, orange zest, orange juice, grated ginger, sugar, lemon juice, and water. Stir everything together until well combined.
Step 3: Start Cooking
- Place the pan over medium heat and bring the mixture to a gentle boil. Stir frequently to prevent sticking and to help the sugar dissolve completely.
Step 4: Simmer and Thicken
- Reduce the heat to low and let the mixture simmer for about 25–30 minutes. As it cooks, the fruits will break down and the jam will begin to thicken. Stir occasionally and gently mash the fruits with the back of your spoon.
Step 5: Check Consistency
- To test if your jam is ready, place a small spoonful on a chilled plate. Let it sit for a few seconds, then run your finger through it. If it wrinkles slightly and holds its shape, it’s done.
Step 6: Blend (Optional)
- If you prefer a smoother texture, use a blender or immersion blender to puree the jam. I personally like it slightly chunky—it feels more homemade.
Step 7: Jar the Jam
- Carefully ladle the hot jam into sterilized jars, leaving a little space at the top. Seal tightly and let them cool completely at room temperature.
Step 8: Store
- Store your jars in the refrigerator for up to 3 weeks, or process them for longer shelf life if you’re canning.
Notes
- Use ripe raspberries for the best flavor
- Don’t skip the lemon juice—it helps balance sweetness and acts as a natural preservative
- Stir frequently to avoid burning
- Adjust sugar slightly depending on your taste
- Always sterilize jars to keep your jam fresh longer