An orange preserve from La Sablésienne, the family biscuiterie founded in 1962 at Sablé-sur-Sarthe in the Pays de la Loire, which has been making without preservatives, colourings or artificial flavourings since long before it was fashionable to say so.
What "extra" actually means
It is not marketing language — it is a legal category, and one worth knowing when you are choosing a jam.
Under European law, an ordinary jam needs a minimum of 35 g of fruit per 100 g and may be made from fruit purée. A confiture extra must contain at least 45 g of fruit per 100 g for most fruits, and must be made from whole fruit or pieces of fruit pulp that have not been concentrated. In practice that means more fruit, in bigger pieces, and less to hide behind.
It is the single most useful thing on a jam label, and most people walk past it.
How to use it
On good bread with plenty of butter — orange preserve and salted butter is one of the great pairings, and the salt is doing real work against the bitterness. In a Victoria sponge or a Swiss roll. Warmed with a splash of water and brushed over an almond tart as a glaze. Stirred into yoghurt. With duck, pork or a strong cheese — orange is one of the few preserves that genuinely earns a place on a cheeseboard.
It is also the right jam for a marmalade cake or a bread-and-butter pudding, where the bitterness cuts the custard.
Storage
Cupboard until opened, then refrigerate. Use a clean, dry spoon every time — crumbs and butter in the jar are what cause mould, not age. Once opened, use within about a month.