Taiwan Citrus Honey Charms the World: Jam Boy Lin Wei-hsun Wins Three Silver Medals at World Marmalade Awards

Taiwanese fruit and honey jam wins silver at the Oscars of jam! "Jam Boy" Lin Wei-hsun, who embarked on the jam-making path out of love for Taiwanese fruit, used domestic citrus, orange-scented honey and longan honey to create three kumquat marmalade entries, taking home three silver medals at the UK's World Marmalade Awards, known as the "Oscars of the jam world"!

To compete, Lin Wei-hsun prepared for two years, practicing no fewer than a hundred times before registering, and finally stood out from over 3,200 jars of jam from more than 40 countries. The three winning kumquat marmalades are "Maqaw Kumquat Calamondin," "Longan Whisky Kumquat," and "Orange-Scented Honey Kumquat." Whether in appearance, color, aroma, taste or flavor, every scoring category came close to full marks. "The only thing I lost points on was the shape of the peel; next time I'll cut it more neatly," said Lin Wei-hsun.

Working Stays in Exchange for Helping Farmers Make Jam, and Falling in Love with Taiwan's Fruit Ever Since

Known as "Jam Boy," Lin Wei-hsun has a baby face and is shy by nature. He grew up in Liuying, Tainan. After completing his military service, he did working stays at farms across Taiwan. Once, when passion fruit and red-fleshed plums were in abundance, farmers were busy cooking jam to preserve them. Having helped his grandmother make mulberry jam as a child, he jumped in to help too. "Taiwanese fruit made into jam is just so delicious!" From that moment on, Lin Wei-hsun fell hopelessly in love with jam.

Carrying this passion forward, Lin Wei-hsun even started his own business, "Tian Yu Xuan," making handmade jams. From the delicately sweet and fragrant Mali Guang May peach, to the Tainan ground cherry with its fresh sweetness and fruity tartness, to the Golden Diamond pineapple jam with whisky added, to the naturally cultivated rose jam with floral notes, slight astringency and a sweet aftertaste, every jar of jam is the fruit of his treasure-hunting, one batch at a time, tasting especially sweet-and-sour with layers of flavor in every bite.

Three Jams Take Home Silver Medals,Maqaw Highlights the Citrus, Longan Honey Elevates the Jam's Flavor Layers

The ingredients for this round's three winning jams come from all over Taiwan. Lin Wei-hsun said the ingredients used in the jams include calamondin grown by Li Ting-tsai in Jiaoxi, Yilan; Dongshan longan honey from Chan Cheng-lin of Bee and Small Town, who was selected this year as one of the Top 100 Young Farmers; local Xuri oranges from Liuying; and Taiwan's native maqaw mountain pepper from Grandma Yaya of a Taitung tribe, among other local ingredients.

"I like going everywhere to find ingredients, especially to tribes, natural-farming and eco-friendly farms," said Lin Wei-hsun. Special ingredients can be found in tribes, and crops produced through eco-friendly farming and natural farming leave a deep impression in both flavor and taste. "For example, with this Maqaw Kumquat Calamondin, maqaw's distinctive lemony fragrance and ginger note actually makes the sweet-and-sour taste of the kumquat and calamondin come through even better!"

Opening the Longan Whisky Kumquat jam, Lin Wei-hsun added whisky and a small amount of Ruby tea leaves. Scooping a spoonful, you first feel the bright fruity tartness of the kumquat, then the mellow calamondin taste with a hint of sweetness, followed by the rich, distinctive aroma of longan honey and the smooth warmth of honey. The flavor is rich and layered, leaving a deep impression.