no savory jellies that I know of...
I just did a GOOGLE search... and the only results that came up were made with "savory", the herb...
You really need the sugar for a jelly to set... or it will just stay a liquid...
and remember too, when you eat jelly, you only use a tablespoon or two at a time...
I love hot pepper jelly with a nice pork loin roast... or just on toast with butter...
also good on a toasted bagel with Cream Cheese...
I have to admit, I buy most of my Hot Pepper Jelly from a local farmstand on LI, where they make their own...
and have all kinds, from Jalapeno to Habanero to Scotch Bonnet... and also sweet pepper jellies...

If I make anything now, it's usually Peach Jam... and it's been a number of years since I spent the time...
not that it's hard to make, but the jar and lid sterilization is a PITA!