Out of a Mother’s Love: How a Jar of Jam Became Taiwan’s Shining Star

　Honeybee Jam（小甜心果醬）was born from a mother's love for her daughter, who was living with a rare disease. What began as a heartfelt effort to care for her child has since reached the international stage, winning multiple awards and showcasing the beauty of Taiwan's fruits to the world.
　Founder Liu Yen-wen's（劉彥雯）daughter was diagnosed with Williams syndrome, which affects growth and development. To help her child get proper nutrition, Liu began making homemade jams to mix with yogurt. Seeing her daughter eat happily and healthily became the original inspiration behind her delicious creations.

　She personally visits farms and carefully selects fruit, much of it sourced from Kaohsiung. For example, “Peach & Plum Fragrance” features peaches grown in Namasia; “Honey Lychee” highlights the prized Yuhebao variety from Dashu; and “Sunset Concerto”—winner of the 2024 Gold Medal at the World’s Original Marmalade Awards in the UK—uses Meinong papayas as its main ingredient. 
　She also combines specialties from different regions of Taiwan to add unique character, such as “Plum Wine with Jasmine Oval Kumquat”, which blends Yilan kumquats with Pingtung jasmine flowers. This creation won gold at both the UK and Japan marmalade competitions in 2024.

　Liu also collaborates with young local farmers to develop innovative flavors. One standout, “Bloom,” uses lemon rum from a Kaohsiung distillery, paired with ginger lily and citrus fruits. The subtle notes of rum bring out layers of fruity aromas, winning recognition at this year's Japan and UK marmalade competitions. These repeated international wins highlight Kaohsiung’s vibrant spirit of youth entrepreneurship.
　From a mother's love, Honeybee Jam has crafted flavors infused with care and creativity—sharing the richness and warmth of this island with the world.

從母愛出發 一罐果醬熬成臺灣之光
文/蔡蜜綺   

    「小甜心 果醬-Honeybee Jam」是母親為罕病女兒熬出的愛，而這份心意熬上了國際舞台，不僅屢獲大獎，也讓世界看見臺灣果物之美。

    創辦人劉彥雯的女兒被診斷出威廉斯氏症候群，影響健康發展。為了讓女兒補充營養，她便自製果醬讓小孩拌著優格吃，孩子吃得開心與健康成為她製作美味果醬的初心。

    她實地走訪產地、嚴選水果，許多來自高雄農產，如「桃李芬芳」選用那瑪夏水蜜桃；「蜜香荔枝」採用大樹玉荷包；獲2024年英國柑橘果醬大賽職人組金獎的「夕陽協奏曲」則以美濃木瓜為主要原料。她也運用臺灣各地特色產物為果醬畫龍點睛，例如2024年在英國與日本雙雙摘金的「茉莉金柑」便融合宜蘭金柑與屏東茉莉。

    另外，她與青農合作，研發創新口味。「綻放」就選用高雄在地酒廠的檸檬蘭姆酒，加入野薑花、柑橘等，以酒香引出果物餘韻，獲今(2025)年日本及英國柑橘果醬大賽肯定。其屢獲國際獎項，展現了高雄青創實力。

    小甜心從母愛出發，用巧思熬製果醬，向世界傳遞島嶼的豐饒與溫柔。