Everyone likes a bit of jam or jelly on a charcuterie plate. A bit of sweet fruit compote can pair well with certain meats and cheeses.
I like to make homemade preserves every year and when I do, I make the jams listed below in small half-cup (125mL) jars. It’s just enough for a generous charcuterie plate and it’s always fresh that way (instead of always dipping into the same larger jar). The jars themselves also look quite rustic on a cheese board. I also find that these make really great personalized hostess gifts.
Fig ~ I find fig jam to be the most versatile of charcuterie jams. It’s thick and you don’t need a lot. It’s also one of those fruits that is only found seasonally in many locations, so having it preserved and prepared in a jar is quite handy.
Pear & Spiced Pear ~ I prefer pear jams with white wines and aged cheeses (like a Balderson white cheddar). I find the spiced pear gives something a bit extra and adds a festive element to the fruit, particularly in the colder weather months. Pears have such a great natural sweetness so I try not to add too much sugar when I make this jam.
Plum & Spiced Plum ~ This is another highly versatile charcuterie jam. I love to bake it inside a wheel of brie with walnuts or pecans (this is a family favorite). It compliments most cured meats and is great with a glass of merlot. Spiced plum is also great around Christmas and in the cold-weather months.
Apricot ~ Apricot jam is another one that I like to pair with brie (baked or otherwise). It’s also really great with walnuts and pecans (regular or candied). I also like that it pairs well with white wines, too. I like peach jams, too, but I find that the flavour of apricot is a bit deeper and lends itself better to charcuterie.
Cherry ~ Cherry jam is my absolute favorite, hands down. There is something about the combination of sweet and tart that I love. I also have a few cherry trees in my back yard, so this is literally a farm-to-table jam for me. I like it with red or white wine, too. There are also so many varieties of cherries out there that you can find different flavour profiles within the same fruit. I also like to candy and preserve cherries as these are nice in a small dish on a charcuterie plate as well.
