I just opened my first jar of this incredible jelly.
Figs
Raspberries
Orange
Ginger
_____= FROG

I heard this stuff was good and finally ran into a single jar at a country store down near Monticello. Absolutely worth a try.

I've made some FS and FLG preserves that are both pretty tasty.

sounds good

Frank, What are the S and the LG?

Tonight I'm also going to try some cranfiggy chutney on a couple turkey legs I'm cooking.
That's cranberry, figs and apples, raisins, ginger, orange peel,mustard seeds and lemon juice. Sounds good to me.

S is strawberry
L is lemon
G is ginger

It is excellent. I make it every year.

oooh! if I ever get enou figs to can, i'll be begging for this recipe,

I had the good fortune to taste some FROG jam before I started growing figs. Now that I have enough figs to do something with, its definitely on my list to make. Just finished making a bunch of peach and mango chutney.  The cranberry fig chutney recipe is close to the recipe I used. Sure looks like it should be a winner.  Hope mgginva will let us know how it turned out. 

Marianna,
I didn't make it - I just bought it but I did open both and taste them and I will be buying more. The x got all the canning stuff and I doubt I'll do any canning or recipe exploring this year, -- but next year is a whole different story.
I added a bit of cayenne pepper to the chutney and it was a good match.

What brand?

Michael,

   Do you think you can reverse engineer the FROG recipe, or at least suggest proportions from what you see?

For anyone living around the N. GA area, Nora Mills outside of Helen, GA carries FROG jam.  Apparently Abbott Farms near Spartanburg SC does too.  Here is one recipe for it:

• 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

Directions 

1. In a blender mix and mash all the fruits together.
2. Allow to sit for 30 minutes
3. Place fruit mixture in a large pot
4. Mix in the liquid pectin with the sugar.
5. Bring the mixture to a rolling boil over high heat.
6. Stir continuously
7. When thick lower the heat to a low heat for 45 minutes
8. Add a pinch of clove and continue to boil for 1 minute.
9. Remove from the heat.
10. Continue to stir for five minutes
11. Remove from heat and skim foam from surface
12. Ladle mixture into sterilized ½ pint jars leaving 1/4 inch of headspace.
13. Wipe the jar rim with a clean cloth and attach lid.
14. 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

Oh man I was just in Helen for a funeral last Saturday.  I got there early and stopped in at Nora Mills just bought grits and popcorn and left didn't even look at their jellies.   Bummer

goss

I can list the ingredients in order for you;

The Virginia Chutney Co. 's
Cranfiggy Chutney;
Cranberries, Figs, Apples, Sugar, Water, Apple Cider Vinegar, Raisins, Ginger, Orange Peel, Mustard Seeds, Salt, Orange Juice Concentrate, Lemon Juice and Spice (meaning??).

Mrs. Miller's Homemade
F.R.O.G. Jam;
Sugar, Figs, Red Raspberries, Orange Juice, Pectin, Ginger, Lemon Juice

That's as close to reverse engineering I can come. I hope it helps.

FYI -- I also got some Tomato Jam and some Sassafrass Jelly. hhmm hhmm good. Although during my "make some money after high school to help pay for college" year I worked on a pig and cattle farm/ranch in Iowa and the farmer's wife made Tomato Jam that set a standard nothing has ever come close to. Nothing. Ever. Not even close . . .

I have my grandma's recipe for Fig Conserve that calls for lemon and crystalized ginger. I only made it once about 15yrs ago. Can't wait to make that again!

Did a quick search on Amazon.com and they have at least 5 kinds.  Search for FROG jam.

Thank you Michael. Thank you Marianna.

I have never had tomato jam, nor sassafras jelly. Plenty of sassafras in my youth though , from roots we dug and striped ourselves. Then I learned its carcinogenic potential and have had it sparingly since. I'll bet the flavor would compliment fig nicely.

Dale,
We used to spend the summers with my grand parents in the mountains of W VA and there was always a pot of boiling sassafras roots going. After the "cancer" scare - which if I remember correctly came out at the same time they decided grilled meat was also a "no-no" we tried making our "tea" with birch instead of sassafras but it just wasn't as good. 
If you can find a really good batch of tomato jam or even preserves, you'll be hooked as although it doesn't seem intuitive tomatoes make great jam.
Occasionally on Monday I go to Papa Johns for the $5 pizza and half the reason I do it is they have birch beer on tap.
Ahhh, the good ole days of my youth. 

JustPeachy,  yes Helen is where they Hold Octoberfest every year.  Its sort of fun but more touristy than like the Octoberfest celebrations in Germany.  On the other hand, a half timbered McDonald's is sort of amusing to see. Everything in town is build to look like a town in Germany. If you plan to spend the night, you will need hotel reservations well in advance and should plan to walk everywhere. Getting through town in a car could take you an hour or more to travel about 10 blocks. Nora Mills and Habersham winery are just outside of town and worth a visit. Nora Mill is still a working grist mill and their mixed grain cereals and stone ground grits should go on the 'to try' list along with FROG and Mayhaw jelly. If you are an outdoors type person, make a reservation at Unicoi State Park at one of their campsites.  There is a 2 - 4 mile connector trail that connects the park with Helen's town park and a fun (easy) hike to town for dinner and merriment. Sorry, can't remember the exact mileage but its an easy and mostly flat trail along a small stream and is very pretty especially if the leaves are starting to change. Nope, don't belong to the Chamber of Commerce for Helen but do enjoy a good beer, hiking in the area and Jaeger Schnitzl. Hiking in an out just makes for more guilt free eating and drinking :)

Thanks MariannaMiller! We've been in this area for over 2yrs now and I've heard lots about Helen, and just wanted to make sure it was the same one. My hubs is German, from Munich and we wind up going to Austria about every other year to see his family. They are outside of Salzburg. I'm just lookin for a good pretzel, I won't lie about that! We may just drive down when fall arrives to take a look.

Funny you mention the Mayhaw Jelly. My aunt used to make an excellent jelly cake consisting of 6 layers using Mayhaw Jelly! She became unable to find the jelly and had to sub out black currant. I always wanted to try some and maybe get a bush just to see what it was like. Maybe I should add that plant to my wish list too! And the grist mill sounds right up my alley. My daddy always said, "Grits is Groceries". Even my hubby loves them. :D

Sophie, Mayhaws are on my list too.  Have found that Josta berries are hardy through zone 8 while most currents are only hardy through zone 7. Trying to get a bunch of those along with one variety of gooseberry (also hardy through zone 8). Current jelly has always been a staple in my pantry.  In our house it was zucchini chocolate cake with current or plum jam between layers.  Made indestructible cupcakes (jelly on the inside) back when the kids used to take cakes to school to celebrate Birthdays. Tupperware container could be tossed the length of the bus with no losses. Grew up in Norway, Switzerland and France. Both my husband and I are of German extraction.  Are you in zone 7 or 8?

Sophie, Duh, dumb me.  See from your post you are in 7B as are we.  I am not growing anything exotic at this point but I probably have some babies in the 1-2' tall range which could use new homes. One variety is definitely a Celeste and the other variety I have in production was a mislabeled plant and believed to be Brunswick/Magnolia. This year I added Alma and LSU  to Purples my collection. It will probably be another year before I will have any of those to share. All of my figs are in ground, healthy and growing well.  These varieties seem to be pretty forgiving of fig ignorance and have been my guinea pigs as I learn more about fig growing. If you are not too far from Helen, we are not either and could probably find a place to meet for a hand off if you are interested in these varieties.

We're in Chattanooga! I guess that is 7b according to most of the charts I look at. I guess we're neighbors. :D

Marianna it sounds like you got a date! All I have currently is some cuttings that I am trying to root and I have noticed some mold on them, so not sure how many will make it. I'll be in touch! Thank you.