by Sarah on September 17, 2012 · 29 comments

When Heather and I decided to do a little ‘Weird Food Twin’ exchange, there was only one special request that I had to make:Considering my slight obsession with frogs–not, as I have to remind the small children I teach, real frogs, but the cute, bright green, googly-eyed kind–it should come as no surprise that a preserve with the name of FROG would catch my eye.

Ribbit. Ribbit.

And then, after seeing both Heather and Debbie rave about them, I was WAY too eager to try them myself.

topping off my blended-with-raspberries greenberry shakeology oatshake...

Of course. I was immediately obsessed…perhaps because it puts together some of my favorite flavors–into a jam that is slightly sweet, with just a tidbit of (citrusy) tartness, and a hint of underlying ginger spice.*

*I’ll tell you what I want…what I really, really want: MORE FROG.

as an after school snack with homemade coconut-almond spread on P28 bread...

Since I’m not sure it would be right and just to demand Heather mail me a regularly scheduled FROG shipment, I knew I would have to figure out a way to make my own version at home.

Hop to it, Miss Smart!

Lucky for me, my other favorite Heather had declared that F is for Figs in her Meatless Mondays A-Z Challenge, providing a perfect excuse* for a little kitchen experiment.

I also had everything I needed already:F(igs)R(aspberries)O(ranges)

In juice form. Whatever. I needed to use it up. (Waste not!)


OK, so I didn’t use any fresh ingredients…but even when figs and raspberries ARE in season, they are never especially budget-friendly.I figured this was a good, year-round, cost-efficient compromise.*

*The ginger puree was just because I’m lazy.Combining all ingredients in a saucepan and allowing to simmer until thickened up (and adding a little extra ground ginger, if you like a little extra kick) is really all it takes.I added some Xagave for a little sweetness–the original has sugar added–but it still is a little less sweet, with more citrus tang, than the original. 

It still tastes pretty flippin’ good in a cranberry-fig Greek yogurt bowl paired with a test batch of Maple Cranberry Shortbread Nutty Butter.*

*My lactose-averse stomach loves the FROG Jam, but not this brand of yogurt.Or try it paired with a peanut flour ‘glop,’ Three Sisters Cinnamon Sweets, and Love Grown Cocoa Goodness Granola on oatmeal.

However you use it, this imitation is pretty FROG-in’ fig-tastic. :)FROG Jam

(Makes 2 cups)

  • 1 1/3 frozen raspberries
  • 2 cups orange juice
  • 4 large dried Turkish figs
  • 1 Tbsp. ginger puree (or finely minced ginger)
  • 1 Tbsp. agave nectar (or more, to taste)
  • 1/2 tsp. ground ginger [optional]
  1. Finely chop dried figs. [The finer the chop, the less ‘chunky’ the jam will be.]
  2. Combine figs, raspberries, orange juice, and ginger in a medium saucepan.
  3. Bring to a simmer over medium-low heat.
  4. Cook, stirring regularly, until thickened.
  5. Stir in agave nectar.
  6. Allow to cool before storing in the fridge!