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.
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.
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.
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.
(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]
- Finely chop dried figs. [The finer the chop, the less ‘chunky’ the jam will be.]
- Combine figs, raspberries, orange juice, and ginger in a medium saucepan.
- Bring to a simmer over medium-low heat.
- Cook, stirring regularly, until thickened.
- Stir in agave nectar.
- Allow to cool before storing in the fridge!