Events Farming Food

I try my hand at Black Butter making …

Black butter, ‘Lé Nier Buerre’, is a dark spicy spread, rich and aromatic with promises of dark winter nights and Christmas festivities.

Apples in the cider press

Over two days in late October, a very ancient and traditional farm house delicacy in the island is kept alive by an army of volunteers, peeling, slicing, stirring and jar filling at ‘The Elms’  The National Trust’s headquarters in Jersey.

During the 18th century, nearly twenty per cent of Jersey’s arable land was made up of apple orchards and after the crop had been picked the tradition of producing the black butter became an annual social occasion.

Volunteers peeling apples

Local women would get together to peel hundreds of pounds of apples whilst the men and children gather enough wood to keep the fire going for almost two days.

Bubbling away

The fire is lit in the afternoon and in a huge preserving pan suspended above the fire the apple juice is boiled until it is reduced by half, then the apples are added and this mixture is stirred continuously with a long handled wooden ‘rabot’ or paddle.

The rabot or paddle

The men take it in turns to stir non-stop, avoiding the spits from the boiling cauldron, as the cooking goes on all night and well into the next day. This looks quite therapeutic but as I found out, is actually quite hard work, though Dave Ferey, who has spent many years mastering the art, makes it look easy.

Dave Ferey teaching me to stir

Trying to stir

Finally the heavy pot gets dragged from the fire onto a huge tyre where the sugar and lemons, spices and liquorice are stirred in. Stirring continues for another hour as it all starts to cool down.

Black butter bubbling away

To check the Black butter is ready, a spoonful is put on a plate and it is deemed sticky enough when a wooden spoon pressed into the it can lift the plate.

Jar filling

Then the jar filling begins. A huge point of conversation is guessing how many jars will be filled with the sticky black butter, this year I can tell you there were 352 pots in total, but I very much doubt there are any left as the queue to buy them ‘hot off the press’ was gaining momentum as we left.

Black butter ready for sale

The traditional recipe used, with thanks to Neil Mourant.

  • 13 1/2 gallons of fresh press apple juice
  • 1012 lbs sweet apples
  • 112 lbs Bramley apples
  • 27 lbs sugar
  • 450g liquorice
  • 9oz mixed spice
  • 9oz cinnamon
  • 12 lemons

Bouôn appétit!

Many thanks to the National Trust for Jersey.

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2 Comments

  • Reply
    Karen
    October 24, 2015 at 6:57 pm

    Such a well written & illustrated blog about a great Jersey tradition

    • Reply
      Frances
      October 24, 2015 at 7:13 pm

      Thank you Karen, it’s always nice to get feedback.

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