Thursday, September 3, 2015

Amish Recipe Series... Another Amish FROG Jam

Why do we see different Amish customs from community to community?

There is no central governing body for the Amish Church. Therefore, each congregation is left to answer these questions of policy on their own. Inevitably, solutions to identical issues vary from church to church.

Over a long period of time, differences in Amish customs have developed across the whole spectrum of Amish communities and individual congregations.

This explains why you see different types of dress, styles of beards, and different appearance of the horse and buggies as you travel throughout Amish country.

Although customs may differ from church to church they are still easily recognizable as “Amish customs." Traditions help the Amish preserve their identity and stay separate from the world.

Today's recipe... Remember... Disclaimer: The Amish don't always follow updated USDA canning methods, they follow methods passed down from generation to generation. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take no responsibility for them.

By Shannon Grady 

5 cups dried figs (~2 lbs), remove stems and quarter

2 cups orange juice

1 10oz bag frozen raspberries

1 Tbsp freshly grated ginger

1 cup sugar (more or less to taste)

Cooking Instructions:

1. In a large SS pot add figs and orange juice. Bring to a boil, then reduce heat to a simmer and cover.

Cook until skins are soft and the seeds have been released (~15 minutes) stir every few minutes.

2. Using a stick blender, puree the fig skins (or allow mixture to cool and then put in a blender and puree). 

3. Add raspberries and ginger. Increase heat to medium and stir frequently. Cook until the raspberries have fallen apart and are well incorporated.

4. Add sugar to taste. Since there is no pectin in this recipe the amount of sugar doesn’t matter.

5. Canning method: water bath Additional Comments: Makes 5 to 6 8oz jars

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