Frog Jam at Its Finest

I have recently seen a rebirth of the FOG jam that was popular years ago down south. When I mention FROG Jam I am not talking about those things that hop around near the local pond but rather a delightful jam that is found at the Abbott family farm in South Carolina. Although the label may say FROG Jam it is actually made up of a graceful and tasty mixture of Figs, Raspberries, Oranges and Ginger, thus the name FROG.

Frog Jam has a rich fruity taste as if you were to pick the fruits fresh from your garden. It is especially delightful in the morning with either homemade biscuits or toast. It can be enjoyed with a thin slice of ham or can be used as a coating on roast pork. The touch of clove makes it particularly pleasing on any pork product.

If you are heading to the South Carolina area you will certainly want to stop in the Abbott Family farm and perhaps purchase some of their fine original products. The family farm has been in existence for over 50 years and offers the finest fruits around the area. So if you’re passing through Spartanburg stop in and say hello to the people there.

Unfortunately, South Carolina is a long way from the state of Delaware so I can not just rush out and purchase some of the FROG jam when I run out of my current supply so in place of making a long trip I have devised a simple recipe of my own.

The ingredients needed are the following fruits:

4 cups of Figs 2 cups of Raspberries ½ cup fresh Oranges juice 1 TSP of minced Ginger 1 pinch of clove seasoning 2 ½ cups of white sugar 1 pouch of liquid pectin 1 TSP of lemon Juice


In a blender mix and mash all the fruits together. Allow to sit for 30 minutes Place fruit mixture in a large pot Mix in the liquid pectin with the sugar. Bring the mixture to a rolling boil over high heat. Stir continuously When thick lower the heat to a low heat for 45 minutes Add a pinch of clove and continue to boil for 1 minute. Remove from the heat. Continue to stir for five minutes Remove from heat and skim foam from surface Ladle mixture into sterilized ½ pint jars leaving 1/4 inch of headspace. Wipe the jar rim with a clean cloth and attach lid. Seal and water process for 10 minutes.

Although the original jam did not call for the clove I have found that it adds a slight spicy flavor to the final product. I am sure you will enjoy it.

Copyright @ 2009 Joseph Parish

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