Taiwan’s unique citrus jam wins big at world jam competition
台灣獨特柑橘果醬在世界果醬大賽中大獲全勝
| Government partners with Keya Jam to create marmalade blending Indigenous flavors
TAIPEI (Taiwan News) — Jams made from Taiwan's native Citrus Taiwanica have earned international acclaim, winning three gold, eight silver, and eight bronze medals over the past three years at the Dalemain World Marmalade Awards in the UK, the Forestry and Nature Conservation Agency said. Citrus Taiwanica is classified as critically endangered by the International Union for Conservation of Nature. The fruit is found mainly in the mountainous regions of Miaoli and plays an important role in the diet and religious ceremonies of the Saisiyat Indigenous people, per CNA. Since 2022, the agency has collaborated with Taiwanese food supplier Keya Jam to produce marmalade using traditional Saisiyat methods, combined with ingredients like honey and tea. To protect the fruit, the agency has worked with National Chung Hsing University, National Taiwan University, and Indigenous communities in Miaoli since 2010. Joint efforts have focused on cataloging Citrus Taiwanica parent trees and launching conservation programs. In 2022, the first restored group of trees was planted, with nearly 100 saplings added in Miaoli. In January, the agency hosted Dan Lepard, head judge of the marmalade competition, for a Citrus Taiwanica jam tasting event in Taiwan. Lepard praised the jam for its cultural significance and described the fruit’s flavor as a unique balance of sweetness and bitterness. He also noted the rapid growth of the competition. When the awards first launched in 2015, there were only 30 entries. This year, over 3,000 submissions were received. To showcase the jam’s versatility, the agency invited chef Hsu Chao-lin (徐兆麟) of Little Tree Food to create a sweet and spicy sauce blending the jam with chili sauce, served over roasted carrots and beans. Lee I-yen (李易晏), a chef at HoSu, incorporated the jam in a spiced pork dish, saying its bitterness cut through the richness of the meat while adding a gentle sweetness to the overall flavor. |
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| Carol Yang, Taiwan News, Staff Writer | |
| 2025-06-24 |
