The 1st two yes, unusual to the point of having never encountered or heard of either. (To be fair, I don’t go to craft fairs much, and am definitely not in Amish country.)
The 3rd, well … bacon is having its Big Moment here in the U.S. and all things bacon are front & center. So yeah, bacon jam is definitely a thing here.
Melon-and-ginger is a South African staple . The melon in question is the tsamma, the white-fleshed citron melon/pine melon relative of watermelon, BTW).
Fig-and-walnut is less common but just the thing to have on toast with some baked Camembert.
Kiwi jam if you leave the peels on.
Oh, you mean “funny”, not “fuzzy”. :smack:
Apple butter was a common spread in my childhood. Don’t see it around much today.
I think the name hurts it. There’s nothing buttery about it. It’s basically apple jam.
Texture wise, it’s more like applesauce than jam… only much smoother and spicier… I miss my Grandma Cassie’s apple butter SO much.
Nm… double post
That brings back memories! A young adult book I read around 1960 or so was about a woman opening a restaurant, and she made beach plum jelly. I always wanted to try some. The book was called The Place on Wishbone Alley.
That must be because it was homemade. All the commercially made apple butter I’ve had is smooth, a bit thick, but no where as thick and kinda chunky as applesauce (which also tends to separate so you have the chunky-ish bits and the watery bits and wouldn’t be good on toast at all).
Oh, god. Apple butter. Love it so much.
We live adjacent to a farm that grows apples. We always have their apple butter on hand and go through it fairly quickly. Great on toast, pancakes, waffles, ice cream, a spoon, etc.
Basil, oregano, thyme. Mint of course, but that’s not normally called “jam”. Port Wine (because we don’t have any eating grapes with enough flavour to make a decent jam)
Jackfruit. Red Bean Jam, although that’s normally called Red Bean Paste, it can be sweetened up even more to appeal to western palates.
I’ve never had Purple Taro Jam, but I know it exists. Again, I don’t think that the people who eat Taro Soup for desert would eat the jam.
Erm, pesto? Or like mint jelly for lamb?
Cornel spreads are pretty popular here in Vienna. I’d never even heard of the fruit before moving here six months ago.
A friend and his family foraged a bunch of gooseberries last year on a forest visit. They made a tasty gooseberry jam.
Pesto has vinegar in it doesn’t it? It’s not jam by any stretch.
I can’t remember how Basil jam is made (is it an apple jam? or did they just cheat entirely and use gelatine and sugar?), but it was a jam-like sweetener you could use on toast.
No, it shouldn’t, but it also isn’t a jam, which is why I asked.
Most of the jams I can find are X+basil jams, like strawberry+basil or blueberry+basil. I can only find basil jelly, which, yeah, is like mint jelly. I can see having that on toast, although I usually have it with meat (often, a bit of mint jelly on one end, a bit of mint sauce on another - I’m cosmopolitan in my condimenting) .
Not funny strange, but as a child of the 70s and 80s, I find marion berry jam funny in a hur, hur, hur sort of way.
I’m not familiar with beach plums. Are they anything like meadow muffins?
Purple taro jam is common in the Philippines; here’s a link:
https://www.amazon.com/24oz-Tropics-Halaya-Purple-Pack/dp/B01J1B7IV2/ref=asc_df_B01J1B7IV2/?tag=hyprod-20&linkCode=df0&hvadid=312146823831&hvpos=1o2&hvnetw=g&hvrand=10483781455650308890&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9004433&hvtargid=aud-829758849484:pla-569436722316&psc=1#customerReviews
And a jackfruit jam from Hawaii:
A friend who loves jams and fruit spreads told me that the best selection of them that he ever saw was at a hotel breakfast in Moscow.
I just don’t “get” jackfruit. Awful stuff.
F.R.O.G. jam is fairly popular in the farmer’s markets here.
Fig, Raspberry, Orange, Ginger
A while back I also saw “Hoppin’ FROG” with the addition of jalapenos.
I haven’t seen paw paw, huckleberry, mayhaw, or elderberry mentioned. I’ve seen prickly pear jelly made from the cactus juice, but I’ve never tasted it. There is also Pear Butter from regular pears, (fruit butters are a slow cooked reduction rather than a jelled thickening process) really good with gouda and crackers. Oh, and a friend brought me some cloudberry preserves once - I think they were from Sweden. That was yummy.
We also made onion jam when I was a kid, but we mostly served it with steak. Pepper jelly was strong stuff back then - it would make smoke come out of your ears. These days they make it sweet. Oh, and dandelion jam. I haven’t seen that in decades but you used to get it at the Amish market.
I could go on forever, but I’ll end with a favorite family story. There was a huge blizzard, and my Dad set out with my brother and a friend of his to make it to the grocery store because the cupboard was bare. The grocery store was bare too though, so they came home with all sorts of weird stuff, the favorite example of which being guava jelly, as it was the very last thing on the shelf. It’s funny now, but at the time the thought of a week with nothing but PB and Guava sandwiches didn’t sound appetizing.