Savory Spreads Into Jams

The sweetness of jam paired with savory flavors has caught the imagination of cooks and consumers alike.

August 24, 2016

SKOWHEGAN, Maine – Forty years ago, pairing blueberries with ginger would have seemed insane. Today, “savory blueberry ginger conserve” is one of many popular pairings of sweet and savory, National Public Radio reports.

“You take a grilled cheese and then you use some nice local sourdough bread, some nice local cheese and then smear a little bit of savory jam or jelly on there as a spread, and it's a whole different taste experience,” said Kathy Savoie, a home food preservation expert at the University of Maine Cooperative Extension.

Last year, savory jams edged out Sriracha as the fastest-growing condiment for burgers and sandwiches, led by bacon jam, according to Datassential. Tomato jam, a classy version of ketchup, came in second place. Now jams made with flowers, pepper and extracts are taking over the culinary landscape of both home cooks and restaurants.

Savory jams tap into the salt and sugar pairing that continues to be a popular taste, said Bret Thorn, senior food editor at Nation’s Restaurant News. Two decades ago, chains began launching strange jams, like La Madeline’s onion marmalade and Chevys Fresh Mex’s jalapeño jelly, but it wasn’t until a few years ago that the category exploded. Savory jams also lend themselves to being spread on meats, cheeses and even fruit, as well as breads for sandwiches and burgers.

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