Jam out with your cheesy self when you combine your favorite salty, sheepy cheese with this excellent marmalade made from Pajarero figs and lemon flower honey. Geographically, it comes from Valencia, but you'll think it's heaven-sent.

Do like the Spanish: cook quince down with sugar and lemon - the fruit has enough pectin to gel up on its own - and serve with aged sheep cheese, Vella Dry Jack, and hearty Blues.

This delicate varietal honey from Englewood, Colorado has sweet notes of cinnamon.

This balanced chutney has tang from cider vinegar, heat (thanks to ginger) and luscious chunks of pulpy mango.

Dark like molasses with hefty spice from mustard seed and red pepper flakes. Imagine a mouthful of fruit and nuts, but gingery, zippy, with the faintest hint of garlic.

One of the most unusual accompaniments for cheese. A must (get it?) for firm, crumbly cheeses.

Fresh and chunky with little sugar and no pectin or additives, these preserves from Armenia should top everything from your toast and yogurt to soft cheese and dessert.

Fresh and chunky with little sugar and no pectin or additives, these preserves from Armenia should top everything from your toast and yogurt to soft cheese and dessert.