The Best Jams and Preserves for a Cheese Board

The best jam for a cheese board is the one that matches the cheese it sits next to. A soft, buttery cheese wants a fruity, honeyed preserve; a sharp aged cheddar wants something sweet-savory or tangy to cut its richness; and a salty blue wants a dark, boozy fruit to play against. The preserves below all come from Blake Hill Preserves, a Vermont family preservery that makes much of its cheese-pairing line in collaboration with regional cheesemakers, so each jar was built with a specific kind of cheese in mind. Every one is live and in stock, and they are grouped here by the cheeses they pair with best so you can build a board that actually works.

The short answer: for brie and triple creme, reach for Caramelized Fig with Pear & Honey; for sharp cheddar and gruyere, use Maple Onion Jam or Heirloom Apple with Maple Syrup; and for blue cheese, pour on Spiced Plum with Port. From there, add a chutney or a chili jam for range.

For soft, creamy cheeses like brie and triple creme

Caramelized Fig with Pear & Honey

Made with Turkish figs, pears, and pure honey, this is a rich, fragrant jam with mellow pear and a floral honey finish. Blake Hill points it squarely at brie, gorgonzola, and triple creme, so it is the natural first jar for a soft-cheese board. Spread it on crackers and crostini, or build a fig-and-prosciutto flatbread with it for something warm to pass around.

Apricot with Orange & Honey

Created with cheesemakers Jasper Hill Farm, this preserve simmers summer apricots with zesty orange and wildflower honey, then whips it silky smooth so the honey gives the whole jar a luxurious texture. It is sweet and fruity with a bright citrus lift, and the maker recommends it with washed-rind cheeses like Jasper Hill Willoughby and on charcuterie boards. Spoon it over a soft, buttery cheese and let it melt in a little.

For aged and sharp cheeses like cheddar and gruyere

Maple Onion Jam

This savory onion jam is slow-cooked with Vermont maple syrup and thyme, and it was actually commissioned by Shelburne Farms for their award-winning cheddar. It is sweet-savory and deeply caramelized with a soft herbal lift, and Blake Hill recommends it with sharp aged cheddars, gruyere, and comte. It is vegan, gluten-free, and kosher, and it doubles as a topping for crostini with goat cheese or whipped ricotta.

Heirloom Apple with Maple Syrup

An artisan apple butter made from crisp heirloom apples slowly simmered in Vermont maple syrup until creamy and buttery. The maker pairs it naturally with classic cheddar, which makes it an easy, crowd-pleasing choice next to a wedge of sharp cheese. It also spreads beautifully on freshly baked scones if you have leftovers after the board is cleared.

Blackberry Blueberry Balsamic

A vibrant berry jam of sun-ripened blackberries, juicy blueberries, and fresh lemon, brightened with a gentle balsamic tang. That mix of bold berry sweetness and bright acidity is exactly what cuts through a rich, salty cheese, and Blake Hill lists cheese boards and pairings as its first recommended use. It is handcrafted in small batches and also good swirled into ice cream once the board is done.

For salty blue cheeses

Spiced Plum with Port

Juicy plums are slow-simmered with raisins, rich tawny port, and aromatic anise in this preserve, created with Jasper Hill Farm. The maker designed it to pair with the very best blue cheese, naming the fudge-like Bayley Hazen Blue specifically, and that deep, boozy fruit is the classic foil for a salty, creamy blue. It is the jar that makes a board feel a little more grown-up.

Black Currant with Wild Mint

This pairs tart-sweet black currants with cooling wild mint foraged from Vermont meadows, for a deep, fruity jam with a fresh, herbal finish. Blake Hill lists cheese boards among its uses, and it is also a natural alongside rich game meats like venison and duck if your board leans savory. The tart intensity gives it the backbone to stand next to a strong cheese.

For bold, global, and spicy boards

Date & Cumin Chutney

A rich chutney of dates, heirloom apples, raisins, and red peppers simmered with cumin and a Middle Eastern spice blend. It is juicy and warmly spiced, and the maker pairs it naturally with a wedge of aged cheddar, which makes it a great pick for a mezze or grazing board with global flavors. Spoon it next to the cheese and add some flatbread and olives.

Fresno & Thai Spicy Chili Jam

For a board with a kick, this hot chili jam is made with organic Fresno chilis, Thai chilis, apple cider vinegar, and fresh ginger. It has bright chili flavor with a real Thai chili heat, and one of the maker's favorite uses is spooning it over cream cheese for a quick appetizer with crackers. It gives a cheese board a sweet-heat element that disappears fast.

How to build the board

A good rule is one jam per cheese, placed right beside the cheese it pairs with, in a small spoon or ramekin so flavors do not run together. Aim for variety across the board: something fruity and honeyed for the soft cheeses, something sweet-savory or tangy for the aged cheeses, and a dark or boozy preserve for the blue. Round it out with crackers or crusty bread, fresh and dried fruit, and a few cured meats. Refrigerate each jar after opening, and bring the cheeses to room temperature before serving so they show their best texture.

Frequently asked questions

What jam goes best with brie?

Soft, buttery cheeses like brie pair well with fruity, honeyed preserves. Blake Hill's Caramelized Fig with Pear & Honey is made for exactly this and lists brie and triple creme among its pairings, while the silky Apricot with Orange & Honey is another strong match for soft, washed-rind cheeses. Spoon a little over the cheese so it softens into it.

What should I pair with sharp cheddar on a cheese board?

Sharp aged cheddar wants something sweet-savory or tangy to balance its richness. Maple Onion Jam was commissioned for an award-winning cheddar and pairs with sharp cheddar and gruyere, Heirloom Apple with Maple Syrup is matched naturally to classic cheddar, and Date & Cumin Chutney is recommended with a wedge of aged cheddar for a more global board.

What jam pairs with blue cheese?

Salty, creamy blue cheese pairs beautifully with a dark, boozy fruit preserve. Blake Hill's Spiced Plum with Port was created to pair with the very best blue cheese, including the fudge-like Bayley Hazen Blue, and its plum, port, and anise stand up to the salt. Black Currant with Wild Mint is another tart, fruity option with the intensity to match a strong blue.

How many jams should I put on a cheese board?

A good guideline is one preserve per cheese, placed right beside the cheese it complements. For a board with three or four cheeses, that means three or four small spoons or ramekins of jam, spanning a fruity preserve for soft cheese, a sweet-savory or tangy one for aged cheese, and a darker or spicier option for blue or for guests who like heat.

Do these jams need to be refrigerated?

Yes. Like most fruit preserves and chutneys, these should be refrigerated after opening to keep their flavor and texture. Take the jar out a little before serving so the jam spreads easily, and bring the cheeses to room temperature at the same time so everything is at its best on the board.

Related

Shop the collections: Jams & Jellies and Cheese.

More guides: The Best Cheeses for a Holiday Cheese Board, How to Build a Charcuterie and Cheese Board, and The Best Real-Fruit Jams, Including Low-Sugar Options.