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, floral preserve; a sharp aged cheddar wants something sweet-savory or tangy to cut its richness; and a salty blue wants a dark, tangy 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 Gooseberry with Elderflower; for sharp cheddar and gruyere, use Fruit Mince Pie Filling or Classic Orange Marmalade; and for blue cheese, spoon on Plum & Apple Chutney. From there, add a chutney or a chili jam for range.

For soft, creamy cheeses like brie and triple creme

Gooseberry with Elderflower

Tart Vermont gooseberries infused with foraged wild elderflowers, and a US Good Food Awards winner. Blake Hill points its bright, floral tartness at soft, creamy cheeses, which makes it the natural first jar for a brie or triple creme board. Once the board is cleared it is just as good over cheesecake or vanilla ice cream.

For aged and sharp cheeses like cheddar and gruyere

Fruit Mince Pie Filling

Raisins, apricots, dates, and figs cooked with fresh orange zest, brown sugar, and holiday spice, on a reduced-sugar recipe with no cornstarch. The maker serves it with a wedge of sharp cheddar, and that rich, jammy dried fruit is exactly the sweet counterweight an aged wedge wants. Any leftovers bake into festive tarts.

Classic Orange Marmalade

A traditional fine-cut marmalade of fresh sweet oranges, juicy and tangy with fine strands of peel. Blake Hill pairs it with classic cheddar and Parmigiano-Reggiano, so it is an easy, crowd-pleasing choice next to a sharp wedge. It also earns its keep on morning toast and as a glaze for ham or chicken.

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

Plum & Apple Chutney

An English-style chutney of tart plums slow-simmered with crisp apples, apple cider vinegar, raisins, and a custom spice blend. Blake Hill built it for cheese and a ploughman's board, and that tart, vinegary dark fruit is the classic foil for a salty, creamy blue. It also works spooned over grilled portobello or alongside roast chicken.

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 floral for the soft cheeses, something sweet-savory or tangy for the aged cheeses, and a dark or spiced 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, floral preserves. Blake Hill points its Gooseberry with Elderflower at soft, creamy cheeses, so that is the jar to start with, and the fine-cut Classic Orange Marmalade is another bright option if you want citrus on the board. 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. The maker serves Fruit Mince Pie Filling with a wedge of sharp cheddar, Classic Orange Marmalade is paired with classic cheddar and Parmigiano-Reggiano, 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, tangy fruit preserve. Blake Hill's Plum & Apple Chutney was built for cheese and a ploughman's board, and its tart plum, cider vinegar, and warm spice 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.