Hey Chef, What Are Some Savory Uses for Jam? — Serious Eats
I’ll use savory jams as a way to bring a sweet/spicy/acidic component to dishes; a single onion or garlic jam might throughout our menu. We have one that’s essentially an heirloom garlic jam: We make a gastrique with around two cups of white balsamic vinegar and one cup of sugar, reducing it down to a syrup until it’s about one quarter of a cup. Then we roast two medium heads of garlic at around 400 degrees until they’re nice and roasted but not overdone. We squeeze out the cloves and whisk them into the gastrique to make a paste.
Then we tediously clean six more heads of heirloom garlic, dice them small, sauté them a bit, and fold them into the paste. You get the caramelized profile from the roasted garlic, the fresh garlic, and the acidic/sweet bite from the vinegar and sugar. You can throw in fresh herbs if you want, and you’ll have a great condiment to accompany rich savory dishes.
by JACQUELINE RAPOSO