Happily, wine is finding a home all over the kitchen these days.

Now, in the form of wine jam and jelly, it can even be applied to a PB&J. Here, the two newest fruit-addled additions to our condiment shelf:

The Jam Stand: College friends Sabrina Valle and Jessica Quon marry the richness of wine with earthy onions in the sticky Sweet Wino-nion ($8.50), a savory-sweet wine-and-onion jam. Densely packed with shreds of onion and flavored with a red wine blend of Zinfandel, Merlot and Cabernet Sauvignon, it’s perfect with cheese. More ways to turn your toast boozy: The company makes a range of flavors from Drunken Monkey (banana with rum and lime) to Blueberry Bourbon.

Ace Jams: Chris Austin takes his inspiration from mulled wine and makes a sweet wine jelly with Millbrook Winery Cabernet Franc. Spiced with nutmeg, cinnamon and cloves, it’s a quick taste trip to a New York winter ($8). Austin’s other flavors skew toward the bold (think peach-saffron and blueberry-shiso), but this jelly is deeply comforting. Austin sells only at Bklyn Larder and through special order (e-mail acejams@gmail.com), but come summer you’ll find his jams in dessert sandwiches, including rhubarb and rosemary jam with mascarpone cheese, at the Morris Grilled Cheese truck.