I've been on a jam making kick lately, using honey instead of sugar. My first batch of jam was an absolutely delicious Vanilla Plum Jam using Italian prune plums from Michigan and freshly scraped vanilla bean seeds. It was a beautiful shade of purple, and had a marvelously sweet, aromatic, alluring flavor that tempted me to lick off nearly every spoon, bowl, spatula, and pot it came in contact with.
I have a mountain of homegrown raspberries and black raspberries in my freezer, so I naturally gravitated to the idea of making raspberry jam. But instead of your standard plain jam, I kicked it up with some lime juice, lime zest, and cayenne pepper. It's darn good. Grounded by the warm flavor of honey, the jam starts off sweet and tart, the freshness of berries and the brightness of lime shining through, then finishes with a subtle heat that slowly warms your mouth from back to front. I saved a little bit to chill in the fridge and eat later, and as soon as it set (which it did very well, thank you very much), I ate it plain with a spoon. Yum.