Jam combines my two favorite things: Food and violently crushing stuff. So when The Jelly Jar sent over an assortment of their prized preserves - boasting a couple of new-fangled flavors - I was jam jazzed. Even better? They were across-the-board jaw-droppingly delicious. Here, my reviews:

Low Sugar Strawberry Jam
One might say that a jam low in sugar is a jam not worth eating. But I daresay that this Low Sugar Strawberry Jam is even better than its saccharine cohort. For those wary of the hypersugarized corporate conserves, this jam brings the traditional tartness of a slightly ripe strawberry, with a hint of apple to cut the bite.

More reviews after the jump.

Apple Pie Jam
Y'know when you bake a homemade apple pie and you take it out of the oven, and you're too impatient to wait for it to cool off, so you cut in right away, and the extra-warm compote oozes out the bottom, and you lick it off the pie server and your eyes roll with ecstasy into the back of your head? Guess what? It's jarred now.

Peach-Raspberry Jam
Peach jam tends to be teeth-itchingly sweet. Raspberry jam veers more towards cheek-cavingly tart. So what happens when you combine the two? Why, you get a conserve compromise! This surprising combination of flavors would be right at home on everything from a pastry to a pork tenderloin.

Chocolate Strawberry Jam
Okay, okay, so "technically" if it has chocolate in it, it's not a real jam. Well "technically" I'm not a doctor but that doesn't stop me from performing minor surgery on my friends. What I'm trying to say here is that this jam is worth dying for. Don't be decieved by its hot-fudgey facade - it maintains the consistency of jam while tasting like a chocolate-covered strawberry.

Red Pepper Jam
Jalapeno jam out, red pepper jam in! The spice of the still-present seeds heats up the sweetness of the pepper's mashed fruit. Toss in a tease of vinegar, and you've got a full-bodied, briney, spicy shmear perfectly suited for cornbread, kielbasa, and savory cheesecakes.