Jam does not have to be sweet, though it is most often defined as a preserved mixture of cooked fruit and sugar that is quite sweet. David Lebovitz kept in some of the fruit and sugar elements of a traditional jam, but added some less traditional elements to make his Shallot, Beer, Prune, and Cocoa Nib Jam. It might not be the perfect complement for your morning scone or muffin, but the sweet and savory relish makes a nice hors d'oeuvre spread with cheese and crackers or counterpart to meaty dishes, such as lamb or, as David suggests, foie gras. And even f you don't want it on a scone, it would probably still make a lovely addition to breakfast with eggs and sausage.
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