Jams You’ve Never Even Heard Of

Jams have the capacity to make or break your food. If you add the right amount of jam that pairs well with your food, nothing can top that. However, if you add too much jam, you get a gooey bite that leaves your mouth full of jam, and if you add too less, then it’s just bland.

While adding the correct amount of jam might be a simple task, finding out tasty jams isn’t. Sure, you have simple strawberry jam or fruit jam. But a truly delicious jam – a unique one – takes your food to a whole another level.

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So, we decided to bring you recipes for 4 unique jams that we know you’ll love!



Bacon as a jam?!

This recipe is by Delish.

Jams You've Never Even Heard Of

  • 1 lb. bacon, cut into 1″ pieces
  • 1 onion, finely chopped
  • 4 shallots, minced
  • 2 cloves garlic, minced
  • 1/2 c. brown sugar
  • 1/4 c. maple syrup
  • 1/3 c. apple cider vinegar
  • 1 tsp. chili powder
  • In a medium saucepan over medium heat, cook bacon until crispy. Transfer bacon to a paper towel-lined plate, reserving about a tablespoon of bacon fat in the pan.
  • Reduce heat to medium-low. Add onion and shallots to the pan and cook, stirring often, until the onions are caramelized, about 15 minutes.
  • Stir in garlic, brown sugar, maple syrup, vinegar, chili powder and cooked bacon. Bring mixture to a simmer then reduce heat to low. Cook until the liquid has reduced and thickened and the onions are jammy, 7 to 10 minutes.
  • Let cool before transferring to a jar. Serve with cheese and crackers.


So red, so delicious.

This recipe is by Delish.

Jams You've Never Even Heard Of

  • 1 tbsp. extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/4 tsp. cayenne
  • 2 pt. cherry tomatoes
  • 2 tbsp. white wine vinegar
  • 2 tbsp. honey
  • 1 sprig rosemary
  • Kosher salt
  • Freshly ground black pepper
  • In a medium sauce pan over medium heat, heat oil. Add garlic and cayenne and cook until fragrant, 1 minute.
  • Add cherry tomatoes, 1/4 cup cold water, vinegar, honey, and rosemary. Season with salt and pepper and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until mixture is thick and jammy, 22 to 24 minutes. Remove from heat and season again with salt and pepper if needed.
  • Remove rosemary and transfer jam into a glass jar. Cool completely and refrigerate.


We know you’re gagging at the name of this, we did too. But your mind is about to be blown away.

This recipe is by Our Best Bites.

Jams You've Never Even Heard Of

  • 6 ounces bacon
  • 4 cups sweet onions, halved and thinly sliced (about 2 medium)
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup sugar
  • Pinch red pepper flakes (more if desired)
  • 1 12-ounce bag fresh cranberries
  • 2 tablespoons balsamic vinegar
  • In a large, heavy pan, cook the bacon until crisp. Remove the bacon from the pan, leaving as many drippings in the pan as possible, and drain on a paper towel. When cool, finely chop the bacon.
  • Add the onions to the drippings in the pan and season with salt and red pepper flakes. Cook, stirring frequently, until the onions are starting to brown and are softened. Turn heat to low, cover, and cook for about 20 minutes.
  • Remove lid and increase heat to medium. Add the cranberries, bacon, and sugar and stir until the mixture is simmering. Reduce heat to low, cover, and cook for another 30 minutes or until the berries have burst and are syrupy.
  • Remove from heat and stir in the balsamic vinegar. Serve warm or at room temperature.

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Finally something for the spice lovers.

This recipe is by Lil’ Luna.

Jams You've Never Even Heard Of

  • 10 jalapeño peppers half seeded
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 5 1/2 cups granulated sugar
  • 1 1/2 cup white vinegar
  • 1/2 teaspoon salt
  • 1 3 ounce pouch liquid pectin
  • Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.
  • Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat
  • Ladle jam into hot sterile jars, leaving 1/4 inch headspace. Top the jars with the lids and then seal jars in a hot water bath for 10 minutes.
  • Jelly that is sealed properly can be stored on the shelf. If a seal did not form or if you opened the lid and broke the seal, jelly can be stored in the fridge. Let jelly rest 1 day to fully set up.

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