This bitter orange marmalade is made from Valencia oranges, which have less rind than that of the Seville orange. The result is a tangy balanced Jalancina fruit marmalade. It is full of fruit, has a very concentrated flavor, and the fundamentally bitter sensation wrought by the orange peel has a bittersweet balance.

On your breakfast toast or English muffin you will enjoy a remarkable combination of Valencian oranges with tangy slivers of rind, and a small amount of cane sugar. What a way to start the day! Unbelievably good.

This is one of the Jalancina preserves that are rated the best marmalades in Spain according to the gourmet guide: “Lo mejor de la gastronomía española.”

For the past ten years, we have been on a quest for the ultimate orange marmalade – in earlier days our family made it at home from tins of Seville oranges. Our search is over – yet we realize people have different tastes: Elasun bitter Sevilla orange marmalade – laced with ample portions of bitter Seville orange rinds; and Jalancina Valencia Bitter Orange – a balanced orange marmalade with characteristics of both. We are confident that you will not find any better marmalade from any other country including Scotland and England.

In 1922, Antonio Garcia Cerdan sent his first peach harvest to UCASA (Union Conservera y Arrocera) in Jalence. This cooperative, located near Valencia in Jalence, developed a technique to create exceptional preserves, starting with a few kilos of peaches.

In 1965, Carlos Garcia Rubio bought UCASA and the extraordinary line of Jalancina mermeladas was born. If you look at the jar you will see the little Valencian girl whom Carlos named "Jalancina" -- a lady from Jalance, which is where the first kitchen continues to produce these exquisite preserves.