It most certainly is not all about the cutlery
It doesn't specifically apply to jams though, but I reckon it may be used for op's purpose
My French manager used to use it to mean the bowls of olives, pepper mills, butter dishes etc that we'd place on the tables in a restaurant I worked in many moons ago..
This from Wikipedia:
"Mise en place (pronounced [miz ɑ̃ plas], literally "putting in place") is a French phrase defined by the Culinary Institute of America as "everything in place", as in set up. It is used in professional kitchens to refer to the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook requires for the menu items that he/she expects to prepare during his/her shift.[1]
Recipes are reviewed to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped, and placed in individual bowls. Equipment, such as spatulas and blenders, is prepared for use, while ovens are preheated. Preparing the mise en place ahead of time allows the chef to cook without having to stop and assemble items, which is desirable in recipes with time constraints.
It also refers to the preparation and layouts that are set up and used by line cooks at their stations in a commercial or restaurant kitchen. "