At the World Marmalade Awards, the author discovers a newfound appreciation for marmalade, initially skeptical about it being tasty solely by itself. Sampling various entries, including a Keya Jam from Taiwan and a unique peanut butter-Seville orange marmalade, reveals unexpected flavors and textures. Hitomi Wakamura's yuzu and pear marmalade stood out for its fresh and sweet taste, challenging the traditional bitterness associated with Japanese versions. The experience illustrates that high-quality, thoughtfully crafted food can change perceptions, proving the value of trying foods at their finest.
I was sceptical about tasting the jam off the spoon... Reassured by the purists, I dive in. The first one I try is Keya Jam, a marmalade made from citrus taiwanica, a fruit endemic to the forests of Miaoli in Taiwan. The marmalade is the perfect blend of sweet and bitter: honey notes come through more powerfully at the end and melt away the sharper taste of the citrus taiwanica.
Next up is the winner of the unusual category: a marmalade made with Seville oranges, clementines, lemon, sugar and peanut butter... The peanut flavour immediately tickles through, but it's not overpowering, and gently fades into the background giving space for the citrus notes to shine through.
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