Berry Jam & Goat Cheese, Made for Sharing

There’s a version of hosting that feels effortless, and it usually starts with a wheel of goat cheese and something warm spooned over the top. This one leans on Violet Fig White Balsamic, simmered down with fresh berries into a jam that’s sweet, tangy, and just balanced enough to let the cheese still shine.

It comes together on the stovetop in under fifteen minutes, and it holds up whether you’re setting a table for two or laying out a full spread before a Thursday Pour. Spoon it warm or let it cool completely, either way works.

What You’ll Need

For the jam

• 2 cups fresh or frozen blackberries (or a mix of blackberries and blueberries)

• 2–3 tablespoons Violet Fig White Balsamic

• 2 tablespoons honey

• 1 tablespoon lemon juice

• Pinch of kosher salt

• 1 teaspoon fresh thyme, optional

For serving

• 8 ounces goat cheese

• Chopped pistachios or candied pecans, optional

• Fresh thyme

• An extra drizzle of Violet Fig White Balsamic

• Crostini or crackers

How to Make It

1. Add the berries, honey, lemon juice, and salt to a small saucepan.

2. Cook over medium heat for 8 to 10 minutes, stirring occasionally and gently mashing the berries as they soften.

3. Stir in the Violet Fig White Balsamic during the last 2 to 3 minutes of cooking.

4. Simmer until the mixture thickens to a jam-like consistency.

5. Let cool completely.

6. Spoon the jam over the goat cheese.

7. Finish with fresh thyme, chopped pistachios or pecans, and a light drizzle of Violet Fig White Balsamic.

Serve It With

Toasted baguette, rustic crackers, marcona almonds, prosciutto, or fresh pear and apple slices all round this one out beautifully. Set the board out and let people build their own bite.

This is the kind of dish that turns a quiet evening into a gathering, no invitation required. Pull up a chair, pour something to drink, and let the table do the rest.

Gather. Savor. Connect.

Written by Kristina DeRolf