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In Taiwan, fruit is a love language. Here’s our contribution to the tradition, four jars of Taiwanese small-batch jam, wrapped in nostalgia
The packaging features clippings of historical newspapers scanned at Taiwan’s national library, which represent the generations that came before us and pay homage to the habit of wrapping today’s precious things in yesterday’s news. And, if you’ve ever visited our brick-and-mortar shop customer, you might recognize the print. We wrap all our packages up in it.
Yun Hai worked with Dolly and Chin, jam makers in Taipei, who make these by hand in small quantities (we’re talking stockpot size) using fruits at peak ripeness, in order to ensure the gentlest of processing and preserve the nuances and aroma of the fresh fruit.
These jams taste so fresh, we almost wouldn’t call them jam; they’re closer to a fruit sauce than to jelly. Made with just fruit, sugar, and lemon juice, they feature large chunks of fruit and are lower in sugar than conventional versions.
- Irwin Mango: made from Pingtung-grown Irwin mangoes that are sweet, tart, and firm and retain their pulpy texture as they cook
- Mulberry: made from mulberries that are harvested at peak ripeness—as close to freshly crushed mulberries as you can get
- Passionfruit Pumpkin: made from bright, tropical Puli passionfruit and a native Taiwanese pumpkin with earthy, sweet flavor
- Red Guava: made from red guava that’s been allowed to ripen until soft, lending a juicy and intense guava aroma to the final jam
