When I was writing my last book, one of the comments my editor made on the draft was that she was afraid I was recommending pairing too many of the recipes with cheese. We worked to come up with some alternate suggestions for those headnotes, but many of the cheese pairing suggestions remained. The reason? Cheese and jam (or pickles, chutneys, jellies, etc) are downright delicious together.
When run out of time to make a big salad or a pile of roasted vegetables for a potluck, I head for the pantry instead. I find a jar of of something homemade (tomato jam is always a good choice), buy a slab of creamy, crumbly goat cheese, and pick up a baguette. I set that out on the potluck table and watch as people eat up every crumb and drop.
A few years back, I did a very informal collaboration with the folks at Cypress Grove (they make the most glorious goat’s milk cheeses). Essentially, they sent me some cheeses and I dreamed up a tasty little jam to serve along with those cheeses. My recipe for Plum Star Anise Jam was one of the preserves that resulted.
Sometime in the last year or so, I reconnected with one of the very nice people over at Cypress Grove and we decided it might be fun to do another round of recipes designed expressly for a few of their products. So they sent me some cheese and I got to work. So far, I’ve come up with two preserves that pair up brilliantly.
The first recipe is a preserve that I’m calling a peach mostarda. It’s not a true mostarda, in the sense that it does not contain super concentrated mustard oil (which is quite difficulty to get in the US, because it an ingredient in mustard gas). I use generous amounts of mustard seeds, coupled with some sinus clearing cayenne to mimic the pungency of the mustard oil, and I think it works well. Whatever you call it, I like it eaten with a little wedge of Humboldt Fog.
The second preserve are pickled plums that end up being a cross between a jam and chutney (recipe coming soon). I took slightly firm Italian prune plums and cut them into slivers. They sat with restrained dose of sugar, some apple cider vinegar, and a cheesecloth bundle of spices until they released their juices. Then I cooked it down until the syrup thickened but before the fruit lost its integrity. It’s delicious when you perch a bit of the pickled plums on top of a slice of Truffle Tremor.
The lovely folks at Cypress Grove a cheese prize pack to one lucky Food in Jars reader. It will contain a Humboldt Fog Mini, a wedge of Truffle Tremor, and a hunk of Midnight Moon in a snazzy Cypress Grove cooler pack. You’ll also get some other Cypress Grove-branded goodies, including a cheese wire for easy Midnight Moon slicing. Additionally, I’ll throw in small jars of these two preserves, so that the winner can try my pairings.
Here’s how to enter:
- Leave a comment on this post and share your favorite cheese and preserve pairing. Cheddar with caramelized onion jam? Apricot jam with chevre? Grilled cheese with tomato chutney? Let me know!
- Comments will close at 11:59 pm east coast time on Saturday, September 27, 2014. The winner will be chosen at random and will be posted to the blog by the end of the day on Sunday, September 28, 2014.
- Giveaway is open to US residents.
- One comment per person, please. Entries must be left on the blog, I cannot accept submissions via email.
Disclosure: Cypress Grove sent me a package of cheeses for pairing and photography purposes. They are also providing the prize for the giveaway. No additional compensation was provided.
Chevre with pepper jelly!
It’s so hard to choose just one! With Fall on its way, right now I am especially fond of homemade spiced apple butter and really sharp cheddar.
Brie and fig preserves.
I love fresh cheve with habernero jelly or an amazing sharp chedder with apple ( or any) chutney or manchego with quince or fig jams. Too many to choose from!
Goat cheese or a very creamy brie topped with warm sour cherry chutney!
Tie: bleu with your apricot rosemary jam or pear chutney and sharp cheddar grilled cheese.
A nice aged gouda with an apricot mostarda!
Call me uncreative but I LOVE your tomato jam recipe…with just about anything and everything and in this case, that includes a nice Chèvre!
I love a tart goat cheese with a sweet and tart raspberry jam. The creamy texture of the cheese also pairs well with the texture of the jam!
Cheddar with peach chutney. A fresh basil leaf is a nice addition.
I’ve always loved jam on a grilled cheese sandwich; sharp white cheddar and tomato jam is a good one or strawberry jam and goat cheese for something more dessert-y. Or apple chutney with any hard cheese. Cheese and jam are the best!
Ooo…chevre with cranberry jam!
I make a lovely tomato jam that I like to eat in a sandwich with some Muenster and sliced radishes. So delicious!
Pear butter and Gorgonzola. Yummmm!!
My first batch of peach jam with local chevre!
I love a chèvre and berry/pepper jam grilled sandwich, Mmm delish!
I love grilled cheese and tomato jam. It is yummy, and even my son likes it. Thanks for the chance to win more cheese! =)
Manchego and quince paste is always a hit with me. My friend used to take a salsa, heat it with a little cinnamon and pour it over cream cheese. It was quite a tasty, unexpected combo.
Hands down, brie and raspberry jam. Even better when baked together!
I love Humboldt Fog (so does my kitty lol)! I usually pair it with grapes, not preserves. However, I do LOVE some aged gouda with apricot or a red currant preserve. Thanks!
Oh, OH, now we’re talking.
I spent some time this summer making jam specifically to eat with cheese for my approaching retirement party.
I have a nice balsamic fig that is okay but I just love the balsamic blueberry with rosemary. I eat it with soft goat cheese. I am going to make a balsamic strawberry sage before the season is over. That gives me three to choose from.
I might even try my hand at a chutney.
My favorite soft cheese is brie and my favorite hard cheese is a sharp aged provolone. I have no idea what jams might go with them.
I go The Blue Chair Jam Cookbook for Christmas last year and have really been expanding my jam making adventures. I even bought some rose geranium plants so I’d have rose geranium whenever the recipe called for it.
Next I really want to plant a bergamot orange and make marmalade.
I love brie with raspberry or apricot jam! Yum!
Cranberry habanero jelly with goat cheese on crackers or a fresh baguette!
Quince and any hard cheese
Still fond of my first initiation which was cream cheese with hot pepper jelly poured over it.
Too many!!!
Blueberry Jalepeno and mozzeralla on ciabatta!
Chevre with any kind of berry jam.
The classic: goat. Hesse and tomato jam. It’s my go-to and I’d love to try other combos!
Yum. I’ve been making grilled sharp cheddar and tomato jam sandwiches lately…
I’m pretty basic: sharp cheddar and tomato jam. Simple but delicious!
Brie and bourbon fig jam. Mmmm.
Homemade raspberry amaretto jam with a sharp cheddar or, even better, a manchego. I’ve only recently discovered some of the creamier cheeses with honey. I also rather like cream cheese with cocktail sauce on it, with crackers, but I’m kind of a heathen that way.
Love the Humboldt Fog and Midnight Moon. Midnight Moon is good with homemade quince paste (membrillo). I also love pickled red onions with some good Mexican cheese as well.
Spicy tomato jam with pretty much any cheese, though we are very partial to cahill porter, goat brie, and d’affinois when the opportunity arises!
Favorite use of goat cheese is on a pizza(aka puff pastry dough, not handmade yet), with olive oil, that same tomato jam. We simply dollop each on the dough, shove into the oven and wait for the carmeled goodness to smear our faces! For some reason the jam tasted so good this way the first time I made it when I cooked it too long and it crystelized… I need to make a batch just for pizza. It’s way to much work to pry out of the jar just for slices. It is good the real way but not quite as yummy.
Fresh chevre with quince paste. So amazing!
I found some goat cheese with honey at my store – paired with slices of fresh pear – heaven!
I’m brand new to preserves and preserve pairing with cheese. I’m learning. 🙂 However, I do have a cheese pairing that I love…..a great wheat beer with blue cheese. If I win, you will be continuing my education. Thanks for the opportunity.
Goat cheese and anything… Pretty much anything
Tart cherry and chèvre!
I love my tomato chutney and either a sharp cheese or a soft milky one…odd I know, but either works really well. And I love Decater Dairy cheese with anything…..they are our local cheese maker and they are awesome.
Right now I can’t get enough wild mushroom brie with roasted tomato & caper ‘bruschetta’ (for lack of a better term).
i love tomato jam and manchego!
[…] made this mostarda with Cypress Grove’s Humboldt Fog in mind, but it will also pair deliciously with crumbly aged cheddars and creamy, spreadable goat […]
Any kind of stinky cheese (strong blue, strong chèvre, etc) and a sour cherry compote.
My aunt makes a mean baked brie with apricot preserves. I’m also a fan of aged gouda and apple butter, and fig anything (jams, chutneys, etc.) with chevre.
I love a good aged Gouda with quince jam!
There are so many! Tangy tomato jam and fudgy Birchrun Blue are a fall favorite.
Goat cheese and ginger pear preserves.
My very favorite is an oldie but goodie – plain cream cheese and pepper jam or jelly either with crackers or on good crusty bread.
Jarlsberg with Fig Butter.
Green tomato jam and gorgonzola dolce. So good. Also goes nicely with camembert or brie.
Brie and pepper jam is always a sure thing!
I am ashamed to say I’ve never done it!! But I LOVE bries and goat cheeses and eat them non-stop
A grilled cheese sandwich with sharp cheddar and some pear jam (and bacon) is a great combo.
Yep a good brie and pepper jam is my fav. Would love to try your ideas and see if it works for me as well. Thanks!!
Blue cheese with fig jam. YUM!
Cream cheese on a baguette with peach chutney! Yum!
Herb chevre with my homemade cranberry chutney! Yum!
Well beyond the old hot pepper jelly and cream cheese I haven’t delved into jam/cheese pairings but reading this makes me hungry!
Stinky blue with peaches and honey preserves.
It’s old and tired, but good old cream cheese and pepper jelly remains a favorite. Except now I have issues with dairy. So far, goat cheese is still acceptable but am just beginning to discover their pairing potential. These all look amazing!
Watermelon Jelly w/ blue cheese. The sweet and tangy are awesome!
Currently it’s tomato jam with creamy goat cheese on top of crackers!
Gotta say tomato jam on a grilled cheese with sharp white cheddar.
Not really a preserve but made a grilled cheese withHumboldt fog and roasted grapes (tossed in olive oil and roasted at 350 degrees for about 20 minutes). Amazing mix of flavors. Make sure to use a crusty bread.
A familial favorite here is blueberry-ginger jam with either chèvre or goat Gouda on sourdough toast. Yum!
The old jalapeño jelly with cream cheese of my youth has given way to another sweet, spicy, creamy combo — cherry peach chutney on a chèvre log. But Humbolt Fog all by itself is one of my very favorite cheese treats!
Blue cheese and fig preserves with caramelized onions on puff pastry!
Feta with appricot sounds good to me!
My husband makes a wonderful red pepper jelly, which we eat with Jarlsburg all the time!
Made your Classic Tomato Honey-sweetened Jam two weeks ago. Tried it with creamy goat cheese spread on a cracker and it became the family favorite! Making more of that jam tomorrow- everyone wants some!! Thank you!
Tomato jam with goat cheese. Even people that “don’t like goat cheese” (is that even possible?) enjoy this combination!
I love tomato jam with almost any cheese, but especially a mild, creamy goat cheese or a nice soft Brie. Yum
Goat cheese with honey and peach jam on toast!
brie cheese with garlic jelly….yummmmm!
It might not be classy, but cream cheese and pepper jelly has always been a favorite of mine.
What a delicious giveaway! I love homemade fig jam with any kind of cheese – from soft chevre to creamy brie to smoky gouda – and a nice baguette. I just love the way the little fig seeds crunch in my teeth. I love the texture of mustard seeds for the same reason too.
Goat cheese and cherry preserves!
Fig jam is a favorite around here, but a strong marmalade is also a hit. Those cheeses look delish!
I recently made a batch of Habanero Jam which we’ve been devouring in quite an indecent manner with goat cheese and crackers. It’s AMAZING!
Definitely love a thick guava jam with white cheddar or mozzarella. We learned of this pairing while honeymooning in Honduras. Great stuff!
stilton and either honey or tatan flora’s mirabelle jam
sharp cheddar and a drizzle of honey is so simple but delish
Grilled cheddar cheese sandwich with chunky apple butter. YUM!
Hot pepper jam and cream cheese on crackers…or in a grilled cheddar sandwich! Yum!
Your pairings sound classy and delicious. Over here we usually throw some strawberry jam atop cream cheese on toast and call it a pairing.
I don’t have any experience pairing cheese with preserves! How about parmesan on tomato sauce? Is that cheating? Haha
Brie with fig jam
Apricot jam, salami and Humboldt fog cheese pizza
Tomato jam and Brie, with almonds on the side.
I made rhubarb chutney last year and that was really good with goat cheese. I also really love hot pepper jelly with cream cheese.
Soft chevre with a bit of peach chutney!
Triple cream with peach raspberry jam, water crackers.
I’m pretty much a sucker for brie with any sweet jam (and I’ll probably take anything with cheddar also), but I haven’t really made much in the way of savory jams, so the mostarda and such sound interesting. Also, I REALLY love Cypress Grove’s Humboldt Fog 😀 It is one of my favorite cheeses!
Brie and tomato jam. The best snack EVER.
Blue cheese scones and my zinfandel wine jelly.
Goat cheese with muscadine jelly!
Apricot mostarda is also great with Humboldt Fog. Yum!
Smoked gouda with spicy apple jalapeño jam!
My usual favorite is goat cheese with fig or apricot preserves, but I have a feeling that feta with watermelon jam would be delicious to try!
Aged white cheddar and cranberry pear churtney…. Yumyumyum!
I make a blackberry and red, ripe serrano jam that I really like with Humboldt Fog. I also use the same serrano’s with peaches and like to serve that jam on (Gouda) melted cheese sandwiches.
Apricot jam, roasted leeks and chevre. Or tomato jam and Délice de Bourgogne
I love suggestions for cheese pairings—makes me try new cheeses.
I have a pear-apple sauce with cardamom that is really good with Brie, and found a cheese from a local farm I love with tomato jam, but I have to taste it each time to remember which one it is.
Soft goat cheese & cranberry or plum chutney!
I like tomato jam with onion & chive cream cheese on a bagel. I’ve never paired any other cheeses with a preserve, I usually just eat them separately.
My favorite to date is a pickled cherry (chez panisse fruit) with either Mt. Tam (sorry Cypress Grove, I think that may be one of your competitors) or Humboldt Fog. When I was pregnant I would day dream about Humboldt Fog. It was one of the foods I requested coming home from the hospital. I am not surprised that my toddler daughter also loves it. Although I haven’t made the pickled cherries in a while. I”ll have to remember that for next year…too late for sour cherries this year.
Bourbon cherries with a homemade ricotta!!! You can serve it on a nice shortbread type cracker.
Cheese and preserves, yum! Love a soft ripened cheese with Lambrusco jelly!
I love brie with a sweet spread like strawberry jam.
I’ll eat gruyere with just about anything, but my favorite thing to pair with it would have to be apple preserves spiked with cinnamon and just a little kick of something spicy.
I make a batch of spiced green tomato and apple chutney every fall. It’s a great way to use up the green toms that are still on the vine as summer wanes. I like it with all cheeses but know that it’s spicy, peppery tang would really pair fantastically with the sweet creamy goodness of Midnight Moon. What a dreamy match they’d be!
I love goat cheeses paired with smoked paprika tomato jam. Quince paste is great with hard, sharp cheeses.
Hard call. I think quince paste with a really aged gouda, maybe.
Cheddar with marmalade, on toast.
its a fairly simple on, but my favorite pairing with a homemade preserve of mine is pepper jelly with cream cheese. Addictive on crackers!
Our go-to is strawberry and feta, but we love to experiment!
CHEESE! I think I am going to have to go for the completely classic and pick sharp aged cheddar with some sort of apple something. The problem there is that I really want just fresh apple slices…or apple pie filling. Okay, for actual jam, I like a serious fig and black pepper concoction with a salty white cheese of some kind. Super good with sheep’s milk yogurt, perfect with a little button of traditional goat cheese, and tasty with a crumbly aged parmesan, even. I am also the one who puts dark greens on this for good measure. Yay! Thanks for the giveaway opportunity!
Goat cheese on crackers topped with candied jalepenos!
I frequently enjoy either tomato jam and goat cheese or plum jam and blue cheese on toast, but just last night experimented with a baked potato stuffed with blue cheese, peas and pear jam – surprisingly delicious!
Red Hawk with blackberry honey, forever and ever.
We often have a Friday night “porch pounding” at our house with your tomato jam liberally spooned over goat cheese along with some Brassfield Serenity Reserve. Our neighbors just stop by with an empty glass and spend a couple of hours catching up.
I wish I had a pairing to espouse–I think they all sound delightful! Except the moldy cheeses; I pass those on to people who appreciate them. 🙂
I love that old favorite of hot pepper jelly with cream cheese, and I adore manchego with either the traditional quince paste or guava paste, and I’ve just thought of pairing paneer with aam ka achar (green mango pickle). One of the best pairings I ever had, though, was a soft chevre lightly sprinkled with Madras curry powder and topped with a finely-diced pumpkin pickle.
I love white cheddar and tomato jam. Or ricotta and anything.
I’m almost embarrassed to say that I like just plain old cream cheese on my homemade french bread topped with my homemade jalapeno jelly. YUM!
brie with onion jam!!!
Camenbert with a pear compote.
I found Pickled Cranberries and goat cheese are wonderful. I also love a nice sheep feta with pickled cranberries.
My favorite pairings are my Triple Pepper Jam with cream cheese, and goat’s milk Brie with my Strawberry Cherry Jam.
I have thoroughly enjoyed pairing apricot rosemary jam with a triple cream brie. Truffled cheese? Just give me a spoon!
I thoroughly enjoy pairing apricot Rosemary jam with a triple cream Brie. Truffled cheese? Just give me a spoon!
Brie with my cranberry walnut spread
My favorite pairing is figs preserves with goat cheese. Delicious!!
My favorite, to date, would be strawberry (or apricot) jam and horseradish over cream cheese.
I’ve been trying different combinations but I have to say peach butter is a great base for lots of cheese! and maybe some pesto.
I love cheese! Really, I could make a meal of cheese, bread, and jam all day/any day! Right now I’m crushing on tomato jam and goat cheese on freshly sliced petite baguette rounds.
Two faves. Meyer lemon marmalade with Cabot horseradish cheddar. Dried fig jam with goat cheese stuffed in chicken breast.
One of my favorite pairings is tomato jam on grilled cheese. Combine that with some soup and you have a perfect meal!
Wow, these cheeses look delicious. I would pair with pear.
Focaccia with tomato jam, heirloom tomatoes, goat cheese, capers, garlic and basil and baked to make a pizza.
AMAZING
Blue Cheese and fig jam on crackers or a baguette.
Give me a grilled white cheddar cheese sandwich with tomato jam.Yum
There can NEVER be too many jam/preserve & cheese pairings. Never. We love apricot (or pear honey) with goat, homemade quince with a salty Spanish cheese and for a less sweet option, zucchini relish with cheddar or Colby Jack.
jalapeno-pear jam with white Stilton or Brie …depending on what types of cheese are on hand.
Our native Capriole cheeses with an array of chow-chows, tomato jams (sweet or spicy) jams (peppers, peach-cayenne), throw in a handful of toasted walnuts! And probably a salad. Or make it a salad!
I love all cheese and preserve pairings, but most especially cheddar with anything pickled and dilly!
Haven’t had a good chance to try many different cheeses… do love pepper jelly on a soft cheese though! This is a delightful prize!
If I was feeling savory, onion marmalade. If I was feeling sweet, vanilla pear or fig.
I tried to make a blueberry, cherry, rosemary jam, but it didn’t set; however, it was still awesome over some Chevre
I love a regular goat cheese with a red pepper jelly! Yum!!!
I love goat’s milk gouda with fig!
I’ve only just started canning this year, so I’m still discovering my favorites as far as what I like to make and to can. But I have discovered the deliciousness that is tomato jam (or the Herbed Garden Marmalade from the Ball Blue Book) on a slice of baguette or a woven wheat cracker with some fresh mozzarella. Or plain spreadable goat cheese with fig preserves or fig butter.
Brie with blueberry jam.
I love just about anything sweet with a good chevre, but my favorites would be either a black pepper strawberry jam or a fig balsamic preserve.
Humboldt Fog is one of our absolute dream cheeses!
I love Blackberry Jam and Humboldt Fog.
I’m partial to brie topped with mango chutney!
How can there be only one favorite! Gorgonzola with Pear preserves or a tangy cranberry jelly. Gruyere with caramelized onions and strawberry jam. And my all time favorite Chevre and fig – or brie and Fig – really any cheese with fig preserves melted between two pieces of really crusty grilled bread –
I make a cranberry chutney and I love it on any salty cheese
This cheese would be good on a crostini with some of the plum preserves that Marisa made at an event when she was at West branch of the Free library of Philadelphia. Add it with a slice of lox on a crostini!
I will eat any cheese with pretty much any preserve! Really, I just love cheese (I even have a dog named Cheese!). I’m a sucker for a nice creamy brie with some toasted walnuts and a fruity preserve, like a raspberry or blackberry jam. Mmm!
Last year, I received some muscadines from a friend. (Muscadines are wild grapes in the South.) I made jelly with herbs in it that was perfect with sharp cheese.
Brie with strawberry jam! Yum!
I like cherry chutney alongside a ploughman’s lunch, featuring a salad, pickled onions, and any variety of hard, strong cheese, or soft, fragrant cheese (or both)… and good bread… and a pint of bitter.
Fig jam and brie on matzo
Wow! I thought I was finished canning for the season but all these comments are making me want to start looking for new recipes for chutneys and jams to put with new cheeses I have not tried. My favorite (so far) is blue cheese with tomato jam! I am going to look for this Midnight Moon….sounds delicious!
Chèvre with strawberry jam on toast.
So far this year it has been my cranberry/pear preserves with brie!!
I love anything with brie or goat cheese (pepper jam, slow roasted tomatoes, arugula pesto). Or a grilled cheese with any of the above takes a panini to an all new level. I would love to try these Cypress Grove cheeses.
Cherry preserves and brie.
Peach jam on softened/heated Brie
Warm Brie topped with tangy apricot jam – yum!
cream cheese and pepper jelly!
It’s gotta be brie with orange marmalade for me…. Mm’mm! I’ve brought this to a couple of family gatherings and it’s always a big hit as an afternoon snack with a glass of wine.
honey raspberry preserve with cream cheese on home made toast!
I’ve only tried this a few times & I loved it each time! So I would llove to try these cheeses as well. Enter me please.
Manchego with membrillo
Just made a beautiful batch of spiced plum jam, and it sure would taste good with one of these fabulous cheeses.
Brie with blackberry sage jam
My go-to appetizer this year has been the delish and unique Mountain Top Bleu from FireFly Farms in Accident, Md (not kidding!) paired with your recipe for blueberry-ginger jam. Yum!
Fig jam and goat cheese! Yum!
Apricot preserves and brie.
Umm, what cheese and preserve pairing isn’t my favorite??? Haha, right now I’ve been devouring warm melty brie with a cranberry fig chutney type preserve, topped with pecans. Mmmmmmm
Your smoked paprika tomato jam with muenster cheese in a garlic buttered, pumpernickel grilled cheese!
I made a plum jam with fresh mint and basil last year (from the Pomona’s book) that was delicious with a plain goat cheese. That’s all gone now and sadly for me, I did not have time to make another batch this year.
Believe it or not, one of my favorite pairings is Purple Haze with your spicy tomato jam (https://foodinjars.com/2010/09/tomato-jam/) on rice crackers. Always a big hit!
something sweet and spicy, like a peach & jalapeno jam
I make an apricot jam with chunks of dried apricot and whole yellow mustard seeds that I quite like with something buttery, like a Saint Andre
For the longest time I was pairing tomato marmalade with blue cheese, usually a Bleu brie that is cheap at my supermarket. Then it was hot pepper jelly with goat cheese, brie or just cream cheese. Now I’m back to blue cheese with whatever fruit jam I have around, usually mulberry!
My new love is tomato jam on goat cheese. but I also did a apricot rosemary jam that is awesome with brie and camebert
Bacon jam on a smoked cheddar grilled cheese sandwich. Yum!
Peach Brandy jam with Brie on multigrain crackers. So delicious!
I love this amazing cheese called La Tur with Mrs. Bridges Apple Pear Ginger Chutney on Raincoast Crisps.
Cream cheese with jalapeno jelly!
Gosh, I love Cypress Grove! I used to be the inventory manager of a cheese department and we couldn’t keep enough of their cheeses in stock, they flew off the shelves like mad!
I think a nice fresh mozzarella and sharp balsamic vinegar onion jelly are phenomenal together. 🙂 Thanks for this opportunity!
Peach or rhubarb chutney with soft goat cheese, apricot-almond conserve with Brie…haven’t tried it yet but I think pickled peaches would be delicious on a grilled cheese or with Brie on a cracker
Yum! What a great giveaway! I love carmelized onions with feta. Something about the difference in texture with the sweet/sour is just so good!
I love the pepper jellies with chèvre.
Oh, those gorgeous cheeses. Like cheddar with a dab of whole cherry preserves.
French Onion Jam with soft chèvre. Green Tomato Chutney with sharp cheddar. Apricot-Thyme Confiture with Brie. Beet Pickled Onions with Goat Gouda. We have a very productive garden and I’ve had to get quite creative — and busy — with ideas for using and preserving our harvest. I’d love to win this package to take to our wine-dinner club gathering next month that is an entire cheese-centered meal!
Chevre with pear chutney
I make a sweet chile jam that is served with goat cheese or cream cheese on crackers… I bring it to work potlucks where they’ve nicknamed it “crack jam” because they can’t stop eating it!
Long a fan of Humboldt Fog, I’ve not tried any of their other cheeses! Humboldt Fog with any of my (your recipe) jams, jellies, chutneys is wonderful, but my newest favorite is plum cardamom jam with any spreadable cheese.
Hot pepper jam over goat cheese (or cream cheese in a pinch)
i LOVE any sort of hot pepper jam with creamy goat cheese 🙂
Mine is definitely tomato jam (I made my first batch last summer and I’m still obsessed) and goat cheese or homemade ricotta.
Apple Butter on a turkey and cheddar sandwich is delicious!
I love the tomato jam with homemade farmer’s cheese or fresh ricotta from the farm market – actually, it goes well with any cheese!
I am a huge quince paste fan with all sorts of strong & mind cheeses.
Pick me! Pick me! Chèvre with apricot preserves on toasted English muffin is the best breakfast!
My new favorite pairing is a log of goat cheese with your smoky tomato jam. Quite a combo.
does grilled cheese with maple syrup count?
I’m pretty boring when it comes to cheeses. Right now, I can’t get enough of extra sharp cheddar and your salted brown sugar peach jam. Heaven!
My favorite pairing is a phyllo wrapped brie with raspberry jam. Yum!
Mmmm… Brie and apricot jam baked en croute…. sharp cheddar with cranberry relish… any of the things you mentioned in your post… cheese is a wonderful thing and cheese plus jams is magic.
I like goat cheese best straight on a cracker (or on pizza), but grilled cheese with tomato chutney sounds amazing!
Grilled cheese with fresh mozzarella, provolone, scallions and tomato jam! Bonus points for bacon.
I haven’t tried many pairings, but so far I have loved cheddar with caramelized onions and fig jam with aged anything. Thanks for offering this contest!
My favorite pairing was something introduced to me by Di Bruno Bros a couple of years ago. A friend had scheduled that after hours tasting they do, and two things I discovered there are delightful together: Ewephoria, my current favorite sheep cheese, and drizzled on top, a maple syrup infused with vanilla beans. So amazing. <3 it.
YUM! I love Cypress Grove cheeses. Our go-to guests-for-dinner appetizer is tomato jam + chevre. When I’m feeling a little more 1980s midwestern, I like hot pepper jelly with cream cheese. 🙂 Also, bread-and-butter zucchinis + sharp cheddar on a stone ground wheat cracker is oddly delicious.
This year I have been loving fig jam with stinky soft cheeses, like taleggio. It would also be great with Humboldt fog.
Tomato-balsamic jam and goat cheese. Wonderful.
Ohhhhhh I love Cypress Grove. My favorite of late has been fig jam with something soft and spreadable (generally fresh chevre or homemade ricotta) on toasted challah or brioche. Traditionally, I’m all about cheddar with pickled onions.
your rhubarb chutney with any creamy cheese- goat, brie, etc.!
Where to even begin… have loved Humboldt fog after a trip to California but I will take any cheese with a fig jam or tomato jam.
Apricot jam with brie. Yum!
I enjoy some homemade chili sauce on cream cheese for a sweet treat, and some tomato candy with super sharp cheddar for a savory treat. Both served with good crackers or sliced French bread.
My favorite is the ploughman’s lunch: cheddar cheese with Branston pickle and a slice of apple.
I love a grilled cheese with sharp cheddar and apricot preserves (in fact, I think that’s what I’ll have for lunch!)
I’m a big fan of an aged sheep’s milk cheese with honey from the comb, and of brie baked with pesto and sundried tomatoes on sliced baguette!
I love a good pepper jelly with a mild creamy cheese or a classic tomato jam with a sharp or smoked cheddar.
I love goat cheese with roasted garlic. Also, manchego with quince jam. And basically all other cheese ever.
My favorite pairing is goat cheese with fig jam (homemade from our tree 🙂
Brie and strawberry basil jam is pretty much the best thing ever.
Zucchini butter (not really a preserve, but close enough) and goat cheese.
Chevre and cherry preserves!
I have been a fan of humboldt fog for years, but have never paired it with jam. My current favorite combo is plum preserves made from my sister’s plum tree with fresh ricotta. Would love to win this and try new things!
Sweet red pepper relish with goat cheese. So good.
I love grilled cheese with mango chutney.
A couple years a go I made the best spicy chutney from my yellow plum tree. I took it along with some chèvre to every gathering i was invited to. Needless to say, people loved it, scraped the plate clean. Only trouble is that I used a couple different recipes and I failed to write down what I did so I haven’t been able to reproduce it with the same results. I hope I’ll still get invited to parties. 🙂 Maybe this mustarda will put me back on top again!
Soft plain goat cheese with hungarian hot wax preserves on ciabatta. Super tasty.
I pair every one of my jams and chutneys with cheese – mostly the pear and peach chutney with goat cheese or sharp cheddar. Chutney atop brie is my go-to appetizer when in a hurry. Just made your tomato jam and I’m pairing it with goat cheese for tonight’s appetizer for Rosh Hashana.
My favorite is red onion marmalade paired with cream cheese and crackers.
Sharp Cheddar + tomato jam! Best grilled cheese sandwich ever.
I love hot pepper and crabapple jelly with cream cheese on crackers. Yum.
I’m going with swiss cheese and cranberry preserves- I’m craving a turkey cranberry sandwich now!
I made a tomato jam and fresh mozzarella pizza a few days ago that might be my new favorite pairing. Prior to that, it was ale apple onion relish with a really sharp cheddar.
Fresh chevre with black currant and honey preserves.
Yogurt with my homemade plum butter.
cheddar and fig jam
Cream cheese and cherry jam.
Humboldt Fog with my peach jam or blenheim apricot jam.
I make a fig jam with rosemary & preserved lemon. It is magical with Spanish cheeses like manchego and Idiazabal.
Mustard seed and ale cheddar cheese with pickled red onions.
Caramelized onion jam and blue cheese. Classic for a reason!
I love almost any cheese with fig jam, especially a washed rind cheese.
Jalapeño jelly with honey chevre on a tiny toast! Deliriously good.
Fig jam and blue cheese!
Oh my goodness, my mouth is watering looking at that goat cheese…
My go-to pairing is either tomato jam or a spiced pear jam, with an extra sharp local cheddar cheese and some homemade french bread. It has a good wow factor as an appetizer board. 🙂
OMG! I love cheese! I made the caramelized Red Onions from your first book and a nice Manchengo would be great with it!
I’m on the low carb track and I found a recipe for Bacon Onion Cookies (yes please!) Those went really great with cream cheese and a smear of tomato jam.
Rosemary pickled cherries and Midnight Moon
Not my fave combination, but I did have some fig preserves one time and my sister insisted on putting some sort of goat cheese with it. That was yummy, but I cannot remember the cheese.
Admittedly I am new to this canning and cheese combo thing, but the other day I ate honeyed peaches over goat cheese and it was heavenly. I have also thoroughly enjoyed spicy jam preserves over… well… any cheese really. My grandfather owned a cheese shop… so in my humble opinion, there is no such thing as a bad cheese.
Grilled cheese sandwich (cheddar cheese) on good white bread with Amy’s Tomato Jam.
…….Gruyere with pickled walnuts with a bit of blackberry preserve on the side!
Tried the cheese board at a recent dinner at Rappahannock in Richmond, VA. They paired local sheep and goat cheese with a fabulous house-made golden raisin curry jam. Been hunting for a similar recipe ever since so I can try this pairing again at home.
There are so many good ones! Smoked gouda and rhubarb mostarda, cheddar and grape jam, Italian herb chevre and tomato jam.
A slice of not-too-crumly, not-too-funky blue cheese with peach preserves … or that Southern classic, cream cheese and pepper jelly on crackers.
tomato confit or tomato jam on a toasted cheddar cheese sandwich.
This summer I made Tomato Basil Jam for the first time and oh my goodness, so good! I love it with a little chevre on crackers!
Sweet and sour apple chutney with cream cheese is a delicious combination.
I love a creamy goat cheese with habanero jelly. Yum!
I didn’t grow up classy enough to have fruit preserves and cheese pairings, so I’m still trying to explore and pick favorites on this one. But a fig preserve on a grilled (usually pepper jack) cheese with pear and bacon is always a hit at our house.
Grilled cheese with sharp white cheddar and fig jam. SO good!
Cream cheese with pepper jelly
Brie and raspberry jam.
I made an amazing Blueberry Chutney that pairs great with any soft cheese. I also love Apple Jam with a little cheddar cheese. Yum!
I love goat cheese with blueberry-maple-pecan conserve over it. Super fast and easy appetizer!
ricotta and carrot cake jam
Homemade dower house chutney with sharp cheddar!
I just finished making a red onion chutney. The recipe said to pair with a crostini and goat cheese!
Oh man, what lovely cheeses. I made this amazing apple chutney once that paired so nicely with a creamy, rich goat cheese. Delicious.
cream cheese and a tart rosemary jelly.
Dang I’m not so experienced in the ways of cheese / preserve experimentation.
My favorite pairing would definitely be raspberry jalapeno jam with goat cheese! The tartness of the berries marries perfectly with the spicy aftertaste from the peppers and creaminess of the cheese.
I’m obsessed with herbed goat cheese and hot pepper jelly, heated til just melty and spread on crackers. Nomnomnom.
With Brie, I make a currant jam/cranberry/walnut mixture that is awesome. Wrap that up in some puff pastry, and you have the most incredible baked brie ever.
For this answer, I definitely fall back on my Brazilian roots. One of my all-time favorite cheese and preserve pairings is a mild farmer’s cheese or basket cheese (“queijo mineiro” in Portuguese) with guava jam/paste. In Brazil, we actually call this combo “Romeo and Juliet”, although I’m not sure why that name arose. I can’t get enough of it whenever I visit family in Brazil!
A sharp cheddar with any type of pepper-paired preserves and some good crusty bread!
Humboldt Fog is to die for (as are all the cypress Grove cheeses) and I love it with quince paste or tomato jam (just canned my very first jars and found your blog when searching online for “how do I can this?” thanks! ) Now how do we MAKE quince paste?
It’s very basic, but I like bread and butter pickles on sharp cheddar cheese on a saltine or round buttery cracker. Textures and flavor contrast! And YUM!
Bleu with almond honey.
My tomato/clove jam with humbolt fog, a creamy, soft goat cheese!!!
I love their Humboldt Fog. So, so good! My usual pairing is apricot jam with chevre, but there are so many options out there! I made a quince jam that goes really well with a smoked gouda. I couldn’t commit to making membrillo, but the quince jam was close enough for us.
I love pepper jelly and pretty much any white cheese – regular cream cheese, extra sharp cheddar, Brie…
Fig jam with a good full fat cream cheese-yum. My friend, Mary makes the best fig jam and I happily eat the jars she gifts to me!
Brie with Raspberry Preserves! Sometimes I am put together and will put this on a cracker or slice of baguette; however, I have been known to eat it plain just brie and raspberry!
Last week I oven-dried some pear slices and we ate them with chèvre… yum yum yum
Roasted grape chutney with brie
I have been making grilled cheese sandwiches with my sister’s tomato jam and goat cheese! If i’m feeling fancy, I add some basil! Love!
plum jam with a soft goat cheese. or pears and brie.
oh my gosh! sour cherry jam with vanilla bean and peppercorns… paired with any kind of goat cheese wins in my book 🙂
Yum peach jam on sourdough andhumboldt fog!
I am crazy for fig jam and brie cheese on crackers. YUM!
Mmm… I love the Humboldt Fog. My favorite way to eat it is with grapes.
When I did a study abroad in Northern Spain, we tried a nice, mild tetilla cheese with the local membrillo (fig paste) on top. Never had better.
I love fig preserves with a monchego!
Fig jam with sheep cheese on those expensive multi-grain crackers from Trader Joes, along with a bottle of sparkling wine makes any lunch feel like a picnic. I’m so happy to have a fig tree in my back yard!
Humboldt Fog and hot pepper jelly!
I love peach chutney with brie. And it makes a great sandwich for a quick dinner!
Love the goat cheese and Peach Chutney combo on crackers. Made the chutney last year and loved it!!
We love any kind of cream cheese with hot pepper jam, or jack cheese melted on a burrito with home-made salsa!
fig jam with fresh mozzarella on pizza!
Jam and brie is definitely a favorite – anything not too sweet like apricot or something spicy like pepper jelly are so yummy. Looking forward to seeing your mostarda recipe.
I love cheese!! One of my favorites is Manchango and I like it with fresh grapes or strawberries!
Oh, I love cheese and any preserve! Jalapeño jelly and cheddar on a cracker is to die for! I also love apple chutney and chèvre. Cheese and preserves are made for each other!
any kind of goat cheese with cranberry or blueberries mashed into the cheese but I must try the peach mostrada
We like Humboldt Fog with champagne. Oh, wait – you said preserves…..!
One of our favorites is from your first book, the Caramelized Red Onion Relish, with a plain goat cheese – on baguette slices or plain crackers. Yum.
Almost any kind of strong melty cheese with blueberry jam in a grilled cheese sandwich. Ok really I don’t see a reason to have fewer cheese pairings– cheese is lovely all the time!
The NY Times’ 1948 tomato jam with Manchego is just about the greatest thing ever.
Sweet fig jam over a creamy goat cheese
oh how I love cheese pairings! my favorite thing I’ve made is Michigan cherry & jalopeno jam served over goat cheese. but I can’t wait to try the tomato jam next. just made my first batch!
I’ve worked as a cheesemonger for the past year in the Reading Terminal Market in Philadelphia. After being around so much cheese (my shop specialized in Italian imports as well as outstanding domestic cheeses) I have many, many favorite pairings.
I could talk about the beautiful counter-play between stilton and dark chocolate, or the tried-but-true chevre with fig jam. But one of my most unconventional pairings is also my favorite: aged gouda and tahini. It sounds weird, however consider that aged goudas tend to be quite sweet with some crunch from their tyrosine crystals and tahini has a rich, nutty twist. This pairing mimics the more traditional aged gouda and toasted nuts, except it allows for nut-free snacking and can make the transition from bread to crackers without a hiccup. This pairing even welcomes gluten-free or whole grain heavy crackers: the seeds add to the sweet/nutty play between cheese and sesame.
It’s spectacular. And almost never recommended!
Also, Midnight Moon is, without competition, my favorite goat gouda. And Cypress Grove makes amazing goat cheeses.
Goat cheese with a fig-rosemary-merlot jam I made this summer. Thanks for the giveaway!
I know this is supposed to be what I would pair with one of the cheeses…but the Humboldt Fog is absolutely amazing and I just can’t help but have it all by itself…right off the spreader!
I love a good quince and ginger jelly with some creamy sheep’s cheese!
To be honest, all I’ve ever had is quince paste with cheese. I am going to try some chevre with the peach jam I just made. Yum!
I am such a novice! Ha! I take a dab of one of the jams I have on hand that interests me and stir in bit of rooster sauce. I pair it with cream cheese on a cracker.
Homemade fresh ricotta with caramelized red onion relish.
What doesn’t go well with cheese? Lately I’ve been putting anything tomato on grilled cheese. I love your tomato jam. Always a party favorite.
I stumbled upon this site about two weeks ago, love it. My favorite pairing is lignonberry jam and baked brie, so good.
9 year old extra sharp cheddar with raspberry jam…AND bacon. Because…BACON! (oh, and the cheese went really well with a dark chocolate fudge, but that’s another story.)
Quark and figs with local honey if available.
Brie with tomato jam is my favorite, add some rice crackers to finish off the ‘ meal’. I also like donations with a raspberry pepper jelly or peach chutney.
I like a really smelly blue cheese with olive oil on baguette, and maybe a side of pickles? Thanks!
I love manchego with an apricot or peach jam! There’s also a lot to be said for a cheese and pickle sandwich.
Stilton or other “stinky” cheese and blackberry port jam. 🙂
Jalapeño jam with Camembert
Whipped cream cheese and jalapeno jelly
Oh man. I’m pretty basic – fig jam with a good goat cheese is all I need! Although lord knows I wouldn’t turn down any cheese – or preserve, for that matter!
Toasted/or not, buttered/or not, French bread with Cypress Grove Purple Haze goat cheese with tomato/onion/bacon jam is heavenly.
Triple cream brie with anything and everything.
strawberry jalapeno jam with sharp cheddar in a nice crusty grilled cheese is always yummy 🙂
Right now, I’m on a Brie and bread and butter pickle kick……
This cheese assortment looks divine! Would love to sample it with your delightful fruit creations!
Call me old fashioned but my favorite is still a sharp cheddar with some cinnamon spices apple. I love variety as well but if I had to choose, that would be it.
Any kind of sharp cheese with pear butter
sweet grass dairy’s green hill with calamondin marmalade
I’m getting hungry reading other people’s comments. I love brie with a berry jam (doesn’t matter what kind, although raspberry and blackberry are my favorites. Also a mild goat cheese with peach butter. Yummy!
Reading the post and all the comments, my mouth is watering for cheese! I love any and all cheese. Hope to win the selection so I can try the recipe! Cheers!
It’s not a preserve but goat cheese and a good pink lady apple are my daily snack!
My favorite is a good basic brie topped with my mom’s preserved cranberry sauce.
red/green peppered jelly with brie!
I’m not sure if a grilled mozzarella sandwich with pesto counts, so how about grilled cheese with peach chutney? I haven’t tried many cheese/preserve pairings yet!
Fig jam on goat cheese is a classic pairing for me, and goes very well with prosciutto!
the world’s easiest and yummiest appetizer: boursin cheese with fig jam. My mom has to make 2 plates at holidays because the kids eat it all before the extended family arrives.
I love making sandwiches with creamy sharp cheddar, fig jam, and arugula on toasted bread 🙂
Grilled cheese with tomato jam and mozzarella and bacon…yum!
Mine’s a bit mundane (but then, I haven’t done a lot of experimentation along those lines): Cream cheese and mild salsa (I like Pace chunky) with maybe a thin slice of avocado, on a homemade amaranth-and-rye cracker. Has to be * mild * salsa, mind you; hot will overwhelm both the cream cheese and the avocado.
Pickled plums sound FANTASTIC.
Brie with dried fruit, honey and a good baguette!
Manchego with fig jam!
Oooo, love Cypress Grove cheeses. I love hot pepper jelly on any kind of cream of goat cheese! Thanks!
I love goat cheese with most preserves that are a touch sharp or tart. My current favorite is pickled blackberries.
black currant jam and goat cheese is a dream
I love cypress grove sgt pepper with fig jam on crackers.
Chèvre with my spicy apricot-plum chutney. It was a hit at my daughter’s birthday party last year 🙂
I love goat cheese! I love the names of these also. Thanks for the giveaway.
I absolutely love burrata cheese with red pepper jelly. So yummy!!
Sriracha peach jam and a frittata with herbed goat cheese – actually just did this with a Cyprus grove variety that had fennel pollen in it earlier this week!
My favorite is either brie and apricot jam or just a good aged cheddar with a ripe apple.
Manchego + fig jam. I once read a reference to a cheese and jam pairing as Romeo and Juliet!
Brie and hot pepper jelly
Grilled cheese with tomato jam
It’s a tie between fig jam and blue cheese and hot pepper jam with cream cheese!
Brie melted with raspberry preserves with the pastry wrap, baked.
Grilled cheese sandwich-I use sharp cheddar and mozzarella, with tomato basil jam
Guava paste and sharp cheddar cheese. Yum
Well, I just realized that there is so many wonderful combinations I need to try. I love Brie with blueberry jam. I shared some with a friend yesterday. It was delicious.
I had a brie sandwich with fig compote and sliced pears the other day, and it was amazing! I love Cypress Grove’s Humboldt Fog and eat it with chutney – yum yum!
Fig preserves and any cheese that melts!
My favorite is fig jam with goat cheese, mmmmmm.
Brie & apricot preserves!
I know it’s a common one, but Fig preserves and a good hard cheese, like Midnight Moon sound like heaven to me!
Blue cheese with fig jam. Yum.
I love brie with sweet chili sauce or pepper jelly. So good!
Preserved cornelian cherries with fresh creamy farm cheese!
I love goat cheese, blackberry jam and horseradish on a turkey sandwich.
another good one is grated cheddar mixed with cream cheese and chopped
green olives w/pimento rolled up in slices of prosciutto. Yum.
There are so many good choices, but I’ll go back to the first one that I really remember wowing me in my teens: warm Brie and apricot preserves on a French Baguette. Not the most original pairing, but it’s so good that I don’t care.
Habanero pepper jelly on top of a bit of goat cheese on top of pepper crackers…yum!
Tomato jam with a crumbly sharp cheddar is one of my favorites. A soft, creamy chevre with ginger-habanero jam is pretty good, too…
[…] Food in Jars is giving away assorted cheeses from Cypress Grove. When I used to work as the inventory manager for a cheese department in an organic food store years ago (I love you, Integral Yoga!), we had the hardest time keeping these rich and masterfully made goat cheeses in stock due to their popularity. Go leave a comment and enter to win! Ends on Saturday, September 27, 2014. […]
My favorite pairing is date jam and blue cheese warmed slightly on homemade bread.
I love spicy tomato jam with creamy goat cheese!
I’m a huge fan of Humboldt Fog cheese. I’d eat that with this delicious pear jelly that my MIL makes on fresh baguette from my local boulangere. So good!
Fig jam with brie, spread on a piece of bread. Yum!
Brie and apricot is one of my favorites.
ALL OF THEM. Okay, if I have to choose, I like a soft, spreadable goat cheese on a triscuit with plums preserved in star anise syrup.
aged cheddar with bacon jam
I’m a huge fan of goat cheese and fig jam!
Tomato jam (I make mine with maple syrup in place of sugar, because I’m in Vermont) and a slice of wicked sharpest cheddar on a toasted baguette.
Your tomato jam with chevre, now my friends request it by name!
Humboldt Fog with damson & port jam. Or with blackberry jam. Or with pear compote. Pretty much you can’t go wrong with Humboldt Fog.
I love pairing my curried tomato jam with a simple, clean chevre. It makes the perfect midnight snack!
My favorite is the classic goat cheese with local honey. Sometimes I add black pepper and/or fresh rosemary! Oh god I hope I win this cheese I need this cheese so bad I live for cheese!! Also your blog is super rad! 🙂
your tomato jam paired with almost any cheese is delicious –
Looking forward to trying my new peach rosemary jam with a brie or
chevre.
Honey sweetened tomato jam with goat cheese on crostini! It’s divine!
Goat cheese with fig jam, or bacon jam, or caramelized onion jam, or a fruit jam, or…. 🙂
Hot pepper jelly on a grilled cheese is my tasty lunch.
I adore fig jam with strong cheese like blue or the super-sharp cheddar that is crystalized like parmesan. So, so good.
fig spread and brie. it’s a classic for a reason!
I tried a spicy sweet/ savory tomato jam with a briny sheeps milk feta on a grilled ciabatta . It was great!
I love goat cheese on a cracker with fig jam and sliced apple!
I love Crescenza with fig jam.
Loving grilled cheese sandwiches with plum cardamom jam!
FIJ very own Honey Sweetened Peach Chutney with chevre and a crunchy baguette.
Fig jam + chevre is always a winner! I made fig jam for the first time this year just because I love that pairing but never want to spring for the fig jam at the store.
I am new to both cheese and jam pairings and goat cheese, but I would love for this to be my introduction.
grilled Gruyere or Swiss cheese on rye with a really good smooth mustard, or Gouda with bacon-onion jam
Goat cheese with apricot jam and pistachios 🙂
Golden raspberry jam with goat cheese. Yum. 🙂
I like a good goat cheese with a local honey. So good.
I like to snack on a hard cheese with spicy pickled carrots.
The strawberry caramel recipe you have posted, paired with a lemon chevre. Better than the most fattening of cheesecakes!
It was at a party a couple of years ago that I had my first experience with preserves and cheese. It was a block of cream cheese that had been covered with apricot jam mixed with horseradish. It was delicious! I’ve had it a couple of times since, but haven’t tried any other combos. My sister LOVES cheese, so I’d definitely have to share this with her… And, maybe I’ll make her a gift basket for Christmas of a few preserves with cheeses- thanks for the inspiration!
Rogue River blue with fig jam
i love Brie with an onion and apple chutney!
When I can find Vasterbotten I love eating it on a cracker with some quince paste.
Definitely a nice soft chevre with any kind of stone fruit preserve.
Last year I made fig jam from the fig tree in my community garden. The figs didn’t all ripen at once, so I dehydrated them as they did. Come December, I made the jam. It’s the best fig jam I have ever made. I love it with spread on the bread with cheese and then made as a grilled cheese.
I love a classic goat cheese and blackberry jam!
I love a dollop of spiced cranberry jam on goat cheese and crackers. It’s always a big hit at picnics and pot lucks!
My favorite is a soft young cheese draped in some rhubarb cherry chutney. I made that chutney from the FiJs recipe substituting dried cherries for the raisins, which I was out of at the time. It’s amazing on a cracker or good crusty bread!
Are dried figs or dates a preserve? I love them with cheese of all kinds.
I love your honey strawberry jam (with thyme!) with Brie or manchego.
I love melted cheese with tomato jam on a toasted slice of bread.
The above humboldt fog with a Pinot noir jam that has some raspberry notes in it.
[…] winner of last week’s Cypress Grove giveaway is #69/Kat. She said, “My husband makes a wonderful red pepper jelly, which we eat with Jarlsburg […]