I didn’t use to be a jam fan.
Toast and biscuits were either dry or I didn’t eat them. What seemed a pointless side to breakfast was never slathered in homemade, concentrated, bright jam.
And then my college years hit. When I gained the 30-sophomore pounds. And anything with butter or sugar or fat was banished. What was I thinking?
I have happily lost the college weight, come to my senses, and realized what I missing.
Jam is a good thing.
Homemade jam is the best.
When we bought this house and were told we had two fig bushes in the yard, I wasn’t sure what I was going to do with them. Until they started ripening this summer, I had never had a fresh fig – ever.
And now I’m not sure what I would do without them.
I love them plain. Sliced and soft and seedy. In yogurt, mushy and mixed with tart and tangy. Paired with raspberries for a sweet snack. On pizza with salty bacon and syrupy balsamic.
But, by far, my favorite thing to make with the supple purple figs is now Frog Jam.
I had no idea what Frog Jam was until a few months ago when Nick and I visited Homestead Creamery. While we were looking around the store at the creamery, I saw a jar of Frog Jam and picked it up, interested to see what it actually was.
I mean – it couldn’t really be frogs, right?
Turns out that Frog Jam is just a fun – and much shorter – way to say Fig, Raspberry, Orange, and Ginger Jam…aka, this may be my favorite combination ever-jam.
The figs bring a light peachy-ness to the tart red raspberries, and mixed with the orange juice and spicy ginger, it’s an irresistible mix.
I like to use the low-sugar pectin in my jams with a little less sugar than most recipes – mostly because I want to use more natural sugars and be able to really taste the fruit, rather than just sugar. But you could follow any regular jam recipe with these fruit measurements and still end up with a delicious spread for toast and biscuits, a topping for cream cheese, or a mix in for yogurt.
Frog Jam is good on just about everything.
Makes: 5-6 half pints of jam
- 4 cups fresh figs
- 1/2 cup orange juice
- 2.5 cups fresh raspberries
- 1 tsp fresh ginger, peeled
- 1 1/2 cups agave syrup or sugar
- 3 Tbsp low-sugar pectin
- 1 Tbsp lemon juice
- In a blender, puree figs with orange juice until smooth.
- Add raspberries and ginger and blend until everything is combined.
- Pour fig mixture into a large pot and stir in agave and pectin.
- While the fruit mixture is heating, place jar lids in a small pan of water and simmer. Get your jars and lids ready for canning and have a large pot of water heating on the stove top.
- Bring mixture to a boil and cook, on medium and stirring occasionally, until mixture has thickened, about 10-15 minutes.
- Fill each jar and leave 1/2 inch headspace, place a lid on the jar and secure the ring.
- Process in a water-bath canner for 12 minutes.
- Remove from canner and let the jars sit, unmoved, for a few hours until they have cooled and the lids have popped.