Jijona (Xixona in Valencian) is a village in the Alicante province buried deep in the mountains (to one side of the Penya Roja), where according to legend the beehives produce honey so pure and sweet you will never taste honey like it anywhere else. It’s also the place where the Moorish (Arabic) inhabitants invented the delicious christmas sweet of Turron over 500 years ago.
Turron from Jijona and Alicante: Diabetics look away now!
Situated around 30 kilometres north of Alicante on the Costa Blanca, Jijona’s history is deeply rooted in its Arabic past. The Spanish village has inherited many customs and traditions, which tell the historical tale of the relationship that Europe and the ancient Arabic world shared many centuries ago. Aside from architecture, the arabic gastronomy is one of the best left marks of its occupation of Spain. Indeed it’s no coincidence that the Lebanese restuaurant Al Zarqa de Benissa has been chosen by thousands of euro residents of the Costa Blanca as the best restaurant in the province of Alicante.
Returning to Turron, Jijona is a village that lives for Turron, it has been producing the sweet confection for five centuries; together with iits main collaborator, Mother Nature. And the delicious sweet is at its most popular at Christmas, when snow settles on the nearby mountains of Alcoy.
The stunning landscape around Jijona
The landscape surrounding Jijona offers the perfect setting to produce such a sweet delicacy. Wild flowers blanket the mountains and hills, offering nourishment for the bees who produce the sweet, rich honey. The honey is combined with almonds, from the local Almond tree orchards, which are also in abundance and still flowering well into the winter months. It’s a truly picturesque and magical scene.
Turron is a product where the ‘artisan factor’ is of tantamount importance. Makers of Turron are called Turroneros. There are two types of Turron to choose from: the turron designated from Jijona is called blando (soft) and is a delicious smooth peanut butter like sweet; the turron from Alicante is duro (hard), this is more like a almond nougat sweet, or a break your tooth sweet!
Both types have to fulfill a series of inspections with respect to the origin of the honey and almonds to receive its prestigious Denomination of Origin. The rest of the raw natural ingredients go to creating the aspect, colour and flavour. Each turron is created uniquely, there are not two indentical Turrons in the world.
The Museum of Turron in Jijona depicts the history and production of the this Spanish almond candy. The museum is situated within the grounds of the two biggest turron produces of the area, El Lobo and 1880. If you are visiting the area between June and December, be sure to make a trip to the museum, where you can watch the production taking place.
It could be said that Jijona is a village where Christmas has a home 365 days a year. If you have a sweet tooth and haven’t already tried Turron, my favourite is definitely the soft version, then make sure you buy some this christmas. Once you start, it’s hard to put down. Would you like to spend Christmas in Spain and enjoy some authentic turron? Check out our Holiday rentals in Alicante or for more choice Holiday Rentals on the Costa Blanca.
The cutting of the Turron: A Spanish Christmas Tradition
RECIPE FOR TURRON FROM JIJONA
The master Turron makers have dedicated centuries perfecting the treasure from Jijona; following meticulously a process what has passed from fathers to sons. Only they know their secret. But here’s a recipe that is still a delicious version and gives you a clue to the magical taste and qualities of the renowned Turron from Jijona.
Ingredients:
• 1 kilo Rosemary Honey
• 500g Sugar
• 2 Egg Whites
• 1,500g Almonds
• 1 Lemon
Heat the honey in a saucepan over a slow flame until all of the water has evaporated. Add the sugar and mix in with a wooden spoon.
Beat the egg whites until they make snow peaks and then add them to the honey and sugar. Mix well without pause until the mixture caramelises (and is brown in colour).
Add the almonds to the mixture together with the grated peel of the lemon. Mix well and leave to cool for a few minutes.
Pour the mixture into wooden molds or alternatively metal molds lined with baking paper.
Alter 2½ hours your Turron will be ready. Once it is completely cold, you should place the pieces in an air tight container to keep fresh.
Image credits: La.Blasco / lalydis84 / rodcasro
