Description
Tender frog legs simmer with tomato paste, smoky paprika, apple cider vinegar, and Cajun spices until jammy. Fresh parsley and lemon juice brighten the bold heat for a balanced, fiery spread.
Ingredients
- 500 g frog legs
- 2 tablespoons olive oil
- 1 medium onion
- 1 medium green bell pepper
- 1 stalk celery
- 3 cloves garlic
- 2 tablespoons tomato paste
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon brown sugar
- 60 ml apple cider vinegar
- 60 ml water
- 1 cube chicken stock
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Rinse the frog legs under cold water and pat dry with paper towels.
- Heat the olive oil in a heavy-bottomed saucepan over medium heat.
- Add the onion, green bell pepper, and celery and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Mix in the tomato paste, Cajun seasoning, smoked paprika, cayenne pepper, and brown sugar and cook for 2 minutes.
- Pour in the apple cider vinegar, water, and crumble in the chicken stock cube.
- Bring the mixture to a gentle simmer, stirring occasionally.
- Reduce heat to low and continue to simmer, stirring occasionally, until the mixture thickens to a jam-like consistency, about 20-25 minutes.
- Stir in the fresh parsley and lemon juice and season with salt and pepper to taste.
- Remove from heat and allow to cool slightly before transferring to sterilized jars.
Notes
- Store the jam in the refrigerator and use within two weeks.
- Adjust the cayenne pepper to control the heat level.
- This jam pairs well with crackers, grilled meats, or as a spicy spread for sandwiches.
- Ensure the frog legs are fresh and properly cleaned before cooking.