These Taiwanese fruit preserves are just that—Taiwanese fruit and not much else. They’re so fresh, it almost shouldn't be called jam; they're closer to a fruit sauce than to jelly. They feature large chunks of fruit, are lower in sugar than conventional versions, and are prepared in micro-batches to ensure the gentlest of processing.

Yun Hai works with with Dolly and Chin, jam makers in Taipei, who make these jams by hand in small quantities (we’re talking stockpot size) to preserve the nuances and aroma of the fresh fruit.

This Passionfruit Pumpkin Jam is a unique flavor combination that puts a spin on one of the most charismatic Taiwanese fruits of all. Puli passionfruit, a bright zing of a thing, is combined with a native Taiwanese variety of pumpkin called A-Cheng 阿成, with a mellow sweet flavor. Compared to the other jams in our line, this one has a smooth, creamy texture—almost like apple butter. The addition of passionfruit brightens this velvety base with tropical piquancy.

The result is simply delicious: tart, tropical passionfruit hits the palate immediately, then mellows out into earthy, sweet pumpkin. There are passionfruit seeds in the jam, too. The occasional crunch makes for a lovely texture.