Divine frog jam recipe: 2 cups figs

Oh, jam-making! It’s just one of those wonderfully rewarding kitchen pursuits, isn’t it? There’s something so special about stirring a pot of fruit until it bubbles into a glistening spread. If you’re anything like me, you’re always on the lookout for a new, exciting flavour combination. Well, let me tell you about this absolutely divine frog jam recipe. It’s a bit unusual with the name, I know – blame the figs and raspberries hopping together – but the taste is pure magic! I’ve been making preserves for years, and this fig, raspberry, and orange concoction with a little kick of ginger is always a huge hit. It’s honestly one of my favourites for a lazy weekend brunch or just a little treat on toast.

Why You’ll Love This Frog Jam Recipe

Honestly, this frog jam recipe is a winner for so many reasons.

• It’s genuinely SO easy to whip up, even if you’re new to making jam.
• The flavour is just incredible – that perfect balance of sweet figs, tangy raspberries, bright orange, and a hint of warming ginger.
• You know exactly what’s going into it – just good, natural ingredients, no funny business!
• It makes the most beautiful homemade gifts, or a lovely little treat for your own toast and scones.

Ingredients for Your Perfect Frog Jam

Right then, for this beauty of a frog jam, you’ll need just a few things, and the fresher the better! I always go for ripe figs – they’re sweeter and break down beautifully. And please, do try and get a nice, juicy orange; it really makes a difference to that lovely tang.

• 2 cups fresh figs, finely chopped
• 1 1/2 cups raspberries (fresh or frozen work fine here)
• 1 large orange, peeled and finely chopped (seeds removed, of course!)
• 1 tablespoon fresh ginger, grated
• 2 cups granulated sugar
• 2 tablespoons lemon juice

Step-by-Step Guide to Making Frog Jam

Alright, let’s get this fruity goodness bubbling away! Making this frog jam is really quite straightforward. You’ll want to have everything prepped and ready to go before you start, just like Mary Berry would tell you! Remember, good jam-making is all about patience and a watchful eye.

1. First things first, get a nice big saucepan – don’t skimp on the size, jam has a habit of bubbling up! Pop in your chopped figs, the lovely raspberries, your finely chopped orange (make sure it’s all peeled and pithy bits removed), and that fresh grated ginger. Put it all over a medium heat.
2. Now, just stir it all together gently, and let it cook for about 5 to 7 minutes. You’ll see the fruit start to soften and get all juicy – it smells absolutely divine at this stage!
3. Next, stir in your sugar and the lemon juice. Make sure it’s all mixed in really well. The lemon juice is key, it helps everything set beautifully.
4. Turn the heat up just a tad, and bring the whole mixture to a gentle boil. Keep stirring, and I mean *really* keep stirring! This is super important to stop it sticking to the bottom and burning, which would be a real shame.
5. Keep letting it bubble away nicely for about 15 to 20 minutes. You’re looking for it to thicken up. It should be getting that lovely, glossy, jam-like consistency.
6. Here’s the classic jam test: get a little saucer or plate and pop it in the freezer for a few minutes before you start cooking. When you think the jam might be ready, pop a tiny spoonful onto that cold plate. Give it a minute, then gently push it with your finger. If it wrinkles up a little, it’s perfect! If it’s still runny, give it another few minutes.
7. Once it’s passed the test, take it off the heat straight away. Let it cool for a few minutes before you spoon it into your clean jars.



8. Leave them to cool completely at room temperature. Once they’re cool, you can pop lids on and pop them in the fridge. Trust me, you’ll want to try it on some warm scones straight away! Why not try making Mary Berry’s perfect scones to go with it?

Serving Suggestions for Your Homemade Frog Jam

This gorgeous frog jam isn’t just for toast, although it’s heavenly on a warm piece of buttered sourdough with a cup of tea! It’s brilliant dolloped on top of freshly baked scones, adding that perfect sweet and tangy hit. I also love swirling a spoonful into plain yogurt for a fancy breakfast, or even using it as a glaze on pork or chicken when you’re feeling adventurous. It really elevates simple things!

Storing and Reheating Your Frog Jam

Once your beautiful frog jam is made, keeping it fresh is a breeze! A little care now means you can enjoy that homemade goodness for a good while.

Your finished frog jam needs a nice cool place to hang out, so pop it straight into the fridge once it’s completely cooled down. For the best flavour and texture, I always say use it within about two weeks. If it does get a bit too firm after a while in the fridge – which can happen sometimes as the sugar and fruit set – don’t worry! Just pop the amount you need into a small, microwave-safe bowl and give it a gentle 10-15 second blast on low power, stirring halfway, until it loosens up again. Easy peasy!

Frequently Asked Questions About Frog Jam

Got a question about my delightful frog jam recipe? I’m here to help!

Can I use frozen fruit for this frog jam?

Absolutely! You can definitely use frozen raspberries and figs. Just make sure you add them straight from the freezer into the saucepan, so they start softening and releasing their juices. You might need to cook them for an extra minute or two to get them going, but it works perfectly well and means you can make this jam any time of year.

My jam seems a bit too thin. How do I make it thicker?

Don’t worry if your jam isn’t as thick as you’d like. The quickest way to thicken it is to simply let it simmer for a little longer. Keep stirring, of course, and let it bubble away gently until it reaches that lovely, thick, wrinkled-plate consistency. Sometimes, just a few extra minutes do the trick!

What other fruit combinations work well for frog jam?

Oh, the possibilities are endless! If you can’t get figs, try using chopped ripe pears or even some dried apricots soaked in a little orange juice. Strawberries would also be lovely with the raspberries and orange. Just play around with what you have – that’s the fun of homemade jam!

Before You Go

Right then, I really hope you give this frog jam recipe a whirl! It’s such a joy to make and even more of a joy to eat. If you do make it, please do let me know what you think in the comments below – I’d absolutely love to hear about it! And if you fancy more delicious ideas, you can always find me on Pinterest.

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