Frog Jam always gets a laugh when people first hear the name, and I honestly love that about it. It’s playful, memorable, and completely unexpected.
But once you explain what’s inside, figs, raspberries, oranges, and ginger, people immediately get curious.
I’ve made this jam many times in my own kitchen, and every batch reminds me why it’s such a keeper.
Hi, my name is Dipendra Kumar. I am a pro chef, and I like cooking food for my family and relatives. All these things are my personal choice. I expert in making yams recipes.
It’s sweet but not heavy, bright but not sharp, and the ginger gives it that warm finish that keeps you coming back for another spoon.
What Is Frog Jam?
Frog Jam is a fruit-based jam made from a combination of figs, raspberries, fresh orange juice and zest, and grated ginger.
The name comes directly from the first letters of each main ingredient. What makes this jam special is the balance.
Figs provide richness and body, raspberries add a tart edge, orange brings freshness, and ginger adds gentle heat.
Together, they create a jam that tastes layered and intentional, not flat or overly sweet.
Ingredients For Frog Jam Recipe
I always find cooking easier when ingredients are laid out clearly. Here’s the ingredient table, exactly how I organize it before I start cooking.
Now, in this recipe, if the ingredients are right, the dish will turn out excellent.
| Amount | Unit | Name | Notes |
|---|---|---|---|
| 2 | cups | Fresh figs | Chopped, stems removed |
| 2 | cups | Raspberries | Fresh or frozen |
| 1 | large | Orange | Zest + ½ cup juice |
| 2 | tablespoons | Fresh ginger | Finely grated |
| 4 | cups | Granulated sugar | Adjust to taste |
| 1 | packet | Fruit pectin | 50–55 grams |
| 1 | tablespoon | Lemon juice | Freshly squeezed |
| ½ | cup | Water | Helps cooking start evenly |
Equipment
Jam-making doesn’t need fancy tools, but having the right ones makes the process smoother and less stressful.
| Amount | Name | Notes |
|---|---|---|
| 1 | Large heavy pot | Prevents scorching |
| 1 | Wooden spoon | Gentle stirring |
| 1 | Measuring cup set | Accurate amounts |
| 1 | Measuring spoon set | Small measurements |
| 1 | Ladle | Filling jars cleanly |
| 5–6 | Glass jars with lids | Sterilized |
| 1 | Cutting board | Fruit prep |
| 1 | Knife | Sharp preferred |
Step-by-Step Preparation Frog Jam Recipe
This is my trusted method, and I recommend following it step by step for the best results.
Step 1
Wash all the fruits thoroughly under cool water. Remove the stems from the figs and chop them into small pieces.
Zest the orange first, then juice it. Finely grate the fresh ginger so it blends smoothly into the jam.
Step 2
Add the chopped figs, raspberries, orange juice, orange zest, grated ginger, lemon juice, and water to a large heavy pot. Stir gently to combine everything before heating.
Step 3
Place the pot over medium heat and bring the mixture to a gentle boil. Stir frequently to prevent sticking. As it cooks, the fruit will soften and release its natural juices.
Step 4:
Once the fruit mixture looks soft and slightly thickened, slowly add the sugar while stirring constantly. Make sure the sugar fully dissolves into the fruit mixture.
Step 5:
Add the fruit pectin and stir well to avoid clumps. Increase the heat slightly and bring the jam to a rolling boil.
Continue cooking for 10–15 minutes, stirring often, until the jam looks glossy and thicker.
Step 6:
Test the jam by placing a spoonful on a chilled plate. Push it gently with your finger. If it wrinkles slightly, it’s ready.
If not, boil for another minute or two and test again.
Step 7:
Remove the pot from the heat. Carefully ladle the hot jam into sterilized jars, leaving about ¼ inch of space at the top.
Wipe the rims clean, place the lids on, and tighten gently.
Step 8:
Allow the jars to cool completely at room temperature. Once sealed, store them properly. You should hear the lids pop as they cool.
Recipe Tips
From my experience, ripe figs make a big difference in flavor and texture. Stir the jam regularly, but don’t rush the cooking process.
High heat after adding sugar can cause scorching, so keep an eye on it. Remember that jam thickens as it cools, so don’t overcook it trying to get the final texture right away.
Variations Worth Playing With
This recipe is flexible and fun to experiment with. Sometimes I add a pinch of cinnamon or nutmeg for warmth.
A finely minced jalapeño creates a spicy version that’s great with cheese. You can also replace part of the figs with dried apricots or mango for a different flavor profile.
Just keep the balance of sweetness and acidity in mind.
Serving Suggestions
I use Frog Jam in so many ways. It’s perfect on toast, biscuits, and scones. I love it swirled into yogurt or spooned over oatmeal.
It also works beautifully as part of a cheese board, especially with brie or goat cheese. For savory dishes, I’ve used it as a glaze for chicken or pork with really good results.
Serve
This jam pairs well with breakfast foods, desserts, and even savory meals.
Try it with pancakes, waffles, croissants, crackers, grilled cheese sandwiches, cheesecake, vanilla ice cream, or yogurt. It’s one of those spreads that instantly upgrades simple dishes.
Nutrition Information
Approximate values per tablespoon.
- Calories: 40–45
- Carbohydrates: 11–12 g
- Sugar: 9–10 g
- Fiber: 1 g
- Vitamin C: Small natural amount
This is a treat-style jam, but it’s made with real fruit and simple ingredients.
Notes
Store sealed jars in a cool, dark place. Once opened, keep the jar refrigerated and use it within a few weeks.
If the jam thickens too much in the fridge, it softens nicely at room temperature.
Frog Jam Recipe
Ingredients
Equipment
Method
- Wash all fruits well. Remove fig stems and chop them into small pieces. Zest the orange first, then juice it. Finely grate the fresh ginger.
- Add figs, raspberries, orange juice, orange zest, ginger, lemon juice, and water to a large heavy pot. Stir gently to combine.
- Place the pot over medium heat and bring the mixture to a gentle boil, stirring often so it doesn’t stick.
- Slowly add the sugar while stirring until fully dissolved.
- Add the fruit pectin and stir well to avoid lumps. Bring the jam to a rolling boil and cook for 10–15 minutes, stirring frequently, until thick and glossy.
- Test the jam by placing a spoonful on a cold plate. If it wrinkles slightly when pushed, it’s ready.
- Remove from heat and ladle hot jam into sterilized jars, leaving about ¼ inch headspace. Wipe rims, add lids, and tighten gently.
- Let jars cool completely at room temperature until sealed, then store properly.
Notes
FAQs:-
What does Frog Jam taste like?
Frog Jam tastes sweet, slightly tangy, and lightly spicy. The figs add richness, raspberries bring tartness, orange adds freshness, and ginger gives a warm finish.
Why is it called Frog Jam?
The name comes from the ingredients: Figs, Raspberries, Orange, and Ginger. There are no frogs in it at all.
Do I need pectin to make Frog Jam?
Yes, pectin helps the jam set properly. While fruit contains natural pectin, using packaged pectin gives more reliable results.
How long does homemade Frog Jam last?
Sealed jars can last up to one year when stored in a cool, dark place. Once opened, keep it in the refrigerator and use it within 3–4 weeks.
Can I use frozen fruit for Frog Jam?
Yes, frozen figs or raspberries work well. Just thaw them first and drain excess liquid before cooking.
Conclusion
I truly enjoy making this Frog Jam Recipe, and every batch feels like a little win in the kitchen.
The flavors are balanced, the process is comforting, and the result is something you’ll want to share.
I hope you enjoy making it as much as I do, and thanks for spending your time here with me. Happy cooking, and see you again soon.
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